French Style Braised Oxtail (Queue de Boeuf aux Carottes)
Known as “Queue de boeuf aux carottes”, this French Style Braised Oxtail recipe yields fall-of-the-bone oxtail in a rich, velvety and utterly flavorful red wine sauce with carrots, leeks and herbs. This rustic dish is easy to make, offering a hearty experience perfect for warming up winter nights. Whether you’re new to oxtail or simply seeking a comforting winter dish, this recipe is for you! Never had oxtail before? Here’s why you should try it. Don’t be afraid of oxtail if you’ve never had it! I am very fond of…
- Prep time
- 20 min
- Cook time
- 3 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kg oxtail, cut into segments
- 1.5 tsp salt
- 1 tbsp butter
- 2 tbsp (15ml) Extra virgin olive oil
- 3 garlic cloves, peeled and diced
- 1 large onion, peeled and sliced in half rounds
- 3 carrots, peeled and cut roughly
- 1 leek, white parts only, thinly sliced.2 tbsp (15g) all-purpose flour
- 1/4 tsp black pepper 4 cups (1L) red wine
- 1 cup (250ml) beef stock
- 4 bay leaves
- Chopped fresh parsley for garnish
Instructions
- 1
Step 1 - The day before, season the oxtails generously with 1 tsp of salt. Make sure you salt all sides and get into all crannies. Place oxtails back into the fridge overnight.
- 2
Take the oxtails out of the fridge 30min-1hr before you start cooking, to allow them to warm slightly.
- 3
Pre-heat your oven to 325°F (163°C) with a rack in the middle.
- 4
Step 2 - Over medium heat, melt the butter in a large skillet or frying pan with olive oil. Add the oxtail and sear for 6-7 minutes per side. Make sure you sear all sides until browned. Transfer pieces onto a plate and cover with foil. Do not clean the skillet of fat drippings.
- 5
Step 3 - Add the onions, garlic, carrot, leeks and a sprinkle of salt into the same skillet and sauté for 10 minutes, until the mix becomes fragrant and the onions and leeks are very lightly caramelized. Add the flour, a crack of black pepper and stir until the veggies are evenly coated. Add the wine, beef stock and bay leaf. Stir and nestle the oxtails back into the skillet.
- 6
Step 4 - Cover with a lid, bring to a simmer and transfer skillet into the pre-heated oven. Cook for 2.5 - 3 hours and test the meat’s doneness by inserting a pointy knife in it: it should fall off the bone. If it doesn’t feel tender enough, continue cooking for 15 to 30 more minutes.
- 7
Serve over polenta, rice, or pasta