WINE-BRAISED OXTAIL
Oxtail is cooked low and slow with red wine until tender and succulent. Peppery watercress is added at the last minute until it's just wilted.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 7
Steps:
- Season oxtail generously with salt and pepper. In a large Dutch oven, heat oil over medium-high. Place flour in a shallow pie pan; season with salt and pepper. Dredge oxtail in flour mixture until coated all over, shaking off excess.
- Working in batches, sear oxtail in Dutch oven until well browned on all sides, about 15 minutes. Remove oxtail and set aside. Wipe out Dutch oven and return oxtail to pot. Add wine and enough water to cover oxtail halfway, about 3 cups. Bring to a simmer and cook, partially covered, turning oxtail to prevent drying out. After 3 hours, add additional 2 cups water if necessary. Continue cooking until meat is tender and pulls away from bone, 3 hours more.
- Remove oxtail and set aside. Pour cooking liquid into a fat separator. Allow fat to rise to top. Pour defatted cooking liquid back into pot. Cook over medium-high heat until reduced and thickened, about 15 minutes. Return oxtail to pot and stir in watercress. Cook until oxtail is heated through, about 5 minutes.
- Serve oxtail either on the bone or with meat removed from bone and transferred to a shallow dish. Pour reduced cooking liquid and watercress mixture over meat and serve immediately.
BRAISED OXTAILS "ANTON"
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h55m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat canola oil over medium-high in a large saute pot. Add onion and garlic and saute until the onions begin to turn translucent. While they are cooking, season the flour with salt and pepper and coat the oxtails, allowing any excess flour to fall away. Sear the oxtails on both sides in the pot with the onions and garlic, then remove them to a utility platter. De-glaze the pan with the red wine. Whisk in demi-glace and tomato paste and add bay leaf, parsley and thyme. Lower heat and return oxtails to pot. Cover and let simmer until meat is tender (it should easily fall away from bone), about 3 hours. Remove oxtails to a platter, cover, and let rest in a warm place. Strain braising liquid into another pot to make it into a sauce. Spoon off any excess fat that may be on the surface. Increase heat, allowing the braising liquid to reduce by one-half to two thirds.
- Combine the Gremolata ingredients and set aside.
- While the sauce is reducing, prepare the toasted French bread. Preheat the oven to 350 degrees F. Brush the olive oil on the bread and sprinkle with garlic powder. Lightly toast in the oven.
- Remove the reduced sauce from the heat and whisk in the butter. Spoon sauce over oxtails and top with a small amount of gremolata. Serve with toasted French garlic bread.
BRAISED OXTAILS IN RED WINE SAUCE
This is a perfect dish on a cold winter day. It takes time and a little bit of effort but is well worth it. The oxtails are so tender and the red wine gives this dish a wonderful flavor.
Provided by Anonymous
Categories 100+ Everyday Cooking Recipes
Time 4h30m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.
- Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.
- Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
- Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.
Nutrition Facts : Calories 891.1 calories, Carbohydrate 36.4 g, Cholesterol 228.4 mg, Fat 33.9 g, Fiber 2.7 g, Protein 64.6 g, SaturatedFat 15.8 g, Sodium 1132.4 mg, Sugar 5.6 g
RED-WINE-BRAISED OXTAILS
Steps:
- Preheat oven to 325°F.
- In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups). Trim oxtails and pat dry. Season oxtails with salt and pepper. In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tablespoon butter over moderately high heat until foam subsides and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl. Coarsely chop shallots, garlic, carrots, leeks, onion, and celery. Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened.
- Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 to 3 1/2 hours, or until meat is very tender but not falling off the bone. Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter.
- Serve oxtails and sauce with celery root puree or mashed potatoes.
WINE BRAISED OXTAILS
This is the most velvety, scrumptious stew-like dish! My family BEGS me to make this. It's time consuming, but so worth it! I probably only make it a couple times a year (usually in the colder months) and it's always a hit.
Provided by Zobeed
Categories Stew
Time 7h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups).
- Trim oxtails and pat dry. Season oxtails with salt and pepper. In a large pot, just large enough to hold oxtails in one layer, heat 1 tablespoon olive oil over moderately high heat and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon olive oil in same manner and transfer to bowl.
- Add coarsely chopped shallots, garlic, carrots, leeks, onion, and celery to the pot just used to brown the oxtails and cook in 1 tablespoon olive oil over moderately low heat, stirring, until softened.
- Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails.
- Bring liquid to a boil. Turn to a low heat and braise oxtails, covered, on the stove for 3 hours (you can also do this in the oven), or until meat is very tender.
- Transfer oxtails with a slotted spoon to a bowl. Pour braising liquid through a fine sieve into a large container and discard solids. Refrigerate overnight.
- Next day, skim the fat off the liquid. Combine the oxtails with the liquid in a large pot and simmer for another 2 to 3 hours.
- Serve with mashed potatoes.
Nutrition Facts : Calories 348.6, Fat 9.7, SaturatedFat 1.3, Cholesterol 0.5, Sodium 425.5, Carbohydrate 18.4, Fiber 1.6, Sugar 4.7, Protein 2.9
BRAISED OXTAIL
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Heat the olive oil in a large casserole. Add the onion and garlic and cook until soft. Add the carrots and brown gently. Remove with a slotted spoon and keep warm.
- Wipe the oxtail pieces dry with paper towels. Dredge lightly with the flour and brown in the oil a few at a time, on all sides. Pour off excess fat.
- Return the onions to the pan, along with the white wine. Scrape up the cooking juices and add the tomatoes, orange peel, salt and pepper. Bring to a simmer on top of the stove, cover and place in the oven. Bake for 1 1/2 hours.
- Add the celery and continue cooking for 30 minutes or until tender.
Nutrition Facts : @context http, Calories 1010, UnsaturatedFat 35 grams, Carbohydrate 19 grams, Fat 69 grams, Fiber 4 grams, Protein 66 grams, SaturatedFat 26 grams, Sodium 1381 milligrams, Sugar 6 grams
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