Braised Oxtail in Red wine

Steps Cook Recipes Braised Oxtail in Red wine using 25 ingredients and 12 steps

Braised Oxtail in Red wine - Remove the oxtails from the pan and set aside. Stir in the shallots, garlic, onion, carrots, and celery. Toss oxtails with salt and pepper. Sprinkle with flour; toss to coat. Transfer oxtails to slow cooker, reserving drippings in skillet.

Oxtail is the ultimate weekend food.

A time for slow cooking and lazy lunches shared with good friends and restorative.

You can have Braised Oxtail in Red wine using 25 ingredients and 12 steps. Here is how you achieve it.

Ingredients make Braised Oxtail in Red wine

1. Prepare (more or less) 1kg Oxtail.
2. Prepare 600 ml red wine (I used Merlot).
3. It's 300 ml beef stock (premade or powder).
4. It's 4-5 carrots chopped in chunks.
5. Prepare 2-3 chopped and peeled tomatoes.
6. You need 1 onion (I prefer red).
7. Prepare Oil.
8. Prepare Water -between 200ml and 500ml depending on the moisture the pot.
9. Prepare Seasoning (garlic / parsley / salt and pepper).
10. Prepare Spiced RICE.
11. It's 2-4 cups rice (depending on how many people will eat).
12. You need 1/2 Finely chopped onion.
13. It's 1/2 finely chopped carrot.
14. It's 1 clove garlic finely chopped.
15. It's 1/2 chicken stock cube.
16. Prepare Water.
17. You need Fresh sides.
18. It's 300 g broccoli.
19. It's Cherry tomatoes.
20. It's Feta cheese.
21. You need Cilantro.
22. It's Avocado.
23. It's Olive oil.
24. Prepare Salt and pepper.
25. It's Lemon juice.

Braised Oxtail in Red wine step by step

1. Fry and brown onions in a large pot with some oil.
2. Add defrosted room temperature oxtail in the pot and fry until brown and set aside.
3. Fry carrots, garlic and tomatoes for about a minute (you don't want it soft too soon).
4. Add the oxtail back in the pot along with the red wine and beef stock as well as a handful of parsley..
5. Cover the pot and turn down the heat and allow it to simmer for 3-4 hours slowly. Make sure to check on it every 40 min or so to prevent it from drying out. Add more water/stock (just bear in mind that stock is salty) I mix it 50/50 (half stock and half water ratio) to ensure that it's not too salty..
6. You can always add more salt or seasoning but you can't take it out, and oxtail is not a dish for a gamble ;).
7. For the spiced rice: fry together all ingredients in a pot with some oil until soft and fragrant. Add the rice last. And yes without water at first..
8. Add water to rice and cover and cook over low heat until there's no more water left..
9. Fresh sides: steam the broccoli until preferred tenderness and just before serving sprinkle a little salt/pepper and feta over..
10. Salad: Chop avocado and cilantro together and add lemon juice and a drop or two of olive oil and mix..
11. Enjoy!!.
12. **this is only a guideline and cooking time may vary. Also, feel free to adjust the wine / garlic ratio and even add extra vegetables like celery and potatoes etc..

Braised Oxtail in Red wine - Stir in the tomato paste, herbs, lemon zest, sugar and tomatoes. Pour in the wine and allow to bubble up to lift all the meaty flavour at the bottom. Add the chopped tomatoes, beef stock and water. Place the oxtail pieces back into the pot along with all the resting juices. Wipe out Dutch oven and return oxtail to pot. Bring to a simmer and cook, partially covered, turning oxtail to prevent drying out. Add red wine and enough broth to cover. Thank you and good luck