Wine Braised Oxtail
Oxtail is slowly braised in red wine, beef stock, and a variety of aromatics until tender.
- Prep time
- 30 min
- Cook time
- 3 hr 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 ½ lb oxtails
- ½ cup leeks (roughly chopped)
- 1 cup yellow onions (roughly chopped)
- 3 cloves garlic (smashed)
- ½ cup carrots (roughly chopped)
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 bay leaves (dried or fresh)
- 2 sprigs thyme
- ½ cup red wine
- 3 ½ cups beef stock
- 2 tbsp tomato paste
- 2 tbsp Italian parsley
Instructions
- 1
Preheat the oven to 275 degrees F (135 degrees C).
- 2
Season the oxtail liberally with salt and pepper.
- 3
In a dutch oven, heat 1 tablespoon of oil over medium high heat. Sear the oxtails until brown on all sides. Once seared, transfer to a plate.
- 4
Add another tablespoon of oil to the dutch oven. Then add the leeks, onions, garlic, and carrots. Season with a pinch of salt and pepper. Cook for 3-5 minutes until they start to become translucent.
- 5
Add the soy sauce, rice wine vinegar, bay leaves, and thyme and stir.
- 6
Deglaze the pan with Cakebread Cellars Cabernet Sauvignon. Cook until the alcohol burns off. You can tell if the alcohol has burned off by smelling the liquid. If it doesn’t smell like alcohol anymore, it has burned off.
- 7
Add the beef stock and tomato paste. Stir and cook until the liquid starts boiling. Lower to a simmer.
- 8
Lastly, add the oxtail back to the dutch oven. Cover and let it bake for 3 ½ - 4 hours until the oxtails are tender and easily come apart.
- 9
Garnish with parsley and serve! Serve with rice or a baguette and a glass of red wine!