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Braised Oxtail

Ingredients

  • 3-4 lbs. Oxtail

  • ¼ cup canola oil

  • 2-3 medium onions

  • 2-3 garlic cloves, crushed

  • 1 cup red wine (may use beef stock or water)

  • 4 cups beef broth

  • ¼ cup tomato paste

  • 2-3 bay leaves

  • 1 tsp whole black peppercorns (additional pepper may be used)

  • 1 sprig fresh rosemary

  • Salt & pepper to taste

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Sauce:

  • 1 Tbsp unsalted butter

  • 1 Tbsp all purpose flour

  • 2 cups of oxtail liquid

Preparation

  1. Preheat oven to 300° F. Pat oxtails dry. (This helps achieve better browning when searing)

  2. Heat oil in heavy Dutch oven pot on high heat. Add oxtails and sear, making sure all sides are brown and crusty. Remove oxtails and set aside.

  3. Lower heat to medium, add onions and garlic. Sauté about 5 minutes.

  4. Add wine, use wooden spoon to scrape browned bits from the bottom of the pan. Add oxtails along with stock, tomato paste, bay leaves, peppercorns, rosemary, salt, pepper.

  5. Bring heat to high until liquid boils. Cover with tight fitting lid and put in preheated oven. Cook for 3 hours.

  6. Remove from oven, remove lid, let meat cool in liquid while preparing sauce.

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Sauce:

  1. 2 cups of liquid from pot (skim off fat by pouring through mesh strainer into measuring cup)

  2. Heat butter in separate saucepan over medium high heat.

  3. Gradually stir in flour until paste is formed. Heat for 5 minutes, stirring until roux is light brown. Whisk the 2 cups of hot liquid a little at a time into the roux. Simmer about 15 minutes until thickened. Season with salt and pepper. 

  4. Remove the oxtails and spoon this sauce over them. Serve with your favorite sides.  

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