Oxtails In Red Wine Sauce

This classic braised oxtail recipe transforms tough cuts into tender, fall-off-the-bone delicacies. The meat is seared to lock in flavor, then slow-simmered with aromatic vegetables, fresh herbs, and a full bottle of dry red wine. The resulting sauce is thick, glossy, and deeply savory, enhanced by a flour-based roux for body. Perfect for special dinner parties or hearty weekend meals, this dish pairs beautifully with mashed potatoes, polenta, or crusty bread to soak up the luxurious sauce. It tastes even better the next day as the flavors meld together.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 6

Calories: 164.4

Dietary: Vegan

Description

This classic braised oxtail recipe transforms tough cuts into tender, fall-off-the-bone delicacies. The meat is seared to lock in flavor, then slow-simmered with aromatic vegetables, fresh herbs, and a full bottle of dry red wine. The resulting sauce is thick, glossy, and deeply savory, enhanced by a flour-based roux for body. Perfect for special dinner parties or hearty weekend meals, this dish pairs beautifully with mashed potatoes, polenta, or crusty bread to soak up the luxurious sauce. It tastes even better the next day as the flavors meld together.

Directions

1
Heat vegetable oil in a heavy large Dutch oven over high heat.
2
Season oxtails generously with salt and pepper.
3
Add oxtails to the Dutch oven and cook until browned on all sides, about 12 minutes.
4
Transfer browned oxtails to a platter and set aside.
5
Add celery, carrots, leeks, onion, and garlic to the pot; sauté until golden brown, about 8 minutes.
6
Arrange the oxtails on top of the sautéed vegetables.
7
Add red wine, thyme, parsley, cloves, and bay leaves to the pot.
8
Bring to a boil and cook until the liquid is reduced by half, about 15 minutes.
9
Add chicken stock and bring the mixture back to a boil.
10
Reduce heat to low, cover the Dutch oven tightly, and simmer until the meat is very tender, about 1 1/2 hours.
11
Remove oxtails from the cooking liquid and tent with foil to keep warm.
12
Strain the cooking liquid through a fine-mesh sieve into a bowl.
13
Skim fat from the surface of the liquid and reserve 2 tablespoons.
14
Transfer the reserved 2 tablespoons of fat to a heavy medium saucepan over medium heat.
15
Add flour to the fat and stir constantly until the mixture browns, about 10 minutes.
16
Gradually whisk the strained cooking liquid into the flour mixture.
17
Simmer the sauce, stirring frequently, until it thickens enough to coat the back of a spoon and reduces to about 2 cups, about 45 minutes.
18
Season the sauce to taste with salt and pepper.
19
Return oxtails to the sauce and serve immediately.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 164.4kcal

% Daily Value *
Total Fat 11.6g18%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 90.5mg4%
Total Carbohydrate 15.0g5%
Dietary Fiber 3.9g16%
Sugars 6.2g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: oxtails, red wine, braised, beef, sauce, thyme, parsley, onion, carrots, celery, leeks, garlic, bay leaves, cloves, chicken stock, comfort food, dinner, stew, slow cook, rich

Read it online: https://www.chefs-mate.com/recipe/oxtails-in-red-wine-sauce/