Braised oxtail in a red wine reduction

Name: Braised oxtail in a red wine reduction
Total time: 240 s
Yield: 6 servings
Cuisine: American
Ingredients: 3-5 pounds oxtails; 1 cup flour; 1 T pepper; pinch garlic powder; pinch onion powder; 1 bottle dry red wine reduced by half; 1 quart beef broth; pinch thyme; 2 bay leaves; Couple minced garlic; 1 onion; 3 carrots; 3 celery; 2 leeks; handful parsley; dash oregano

Angelinescucina @cook_2606845

I recently moved to Okinawa Japan and found Oxtail pretty cheap. I figured it would be good braised like I do my veal shank. It turned out beautiful. It's braised in a delicious sauce that falls off the bone!

Angelinescucina @cook_2606845

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Ingredients

4 mins

6 servings

3-5 poundsoxtails
1 cupflour
1 Tpepper
pinchgarlic powder
pinchonion powder
1 bottledry red wine reduced by half
1 quartbeef broth
pinchthyme
2bay leaves
Coupleminced garlic
1onion
3carrots
3celery
2leeks
handfulparsley
dashoregano

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Steps

4 mins

1

Combine the flour, salt, pepper, garlic powder, onion powder and dredge the oxtails in the flour.
2

Seat the meat on both sides and make sure you get a nice browning, this is developing the flavor...
3

Combine the veggies and sauté until soft. Add the spices and simmer until fragrant.
4

Pour in the wine and broth. Cover and place in 325 oven for 3 to 4 hours until meat is falling off the bone.
5

When finished, take the oxtails out and strain the liquid into another pan. Reduce the liquid until it thickens. Pour over the oxtail. I like to serve it over polenta and top with fresh grated Parmesan.

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Cooksnaps

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Angelinescucina @cook_2606845

on October 22, 2015 07:00

I am from a large Italian family where food and wine are at the center of everything we do. I love baking Traditional Italian cookies and I am also quite adventurous in my cooking, (and everywhere else in my life too)! Because of my husband's military career, we have lived all over and are currently stationed in Okinawa, Japan! Those adventures over the years have influence my cooking and made me the unique at-home chef that I am.