This Oxtail and Red Wine Broth is a visual and culinary delight, presenting a medley of hearty ingredients simmered to perfection. The robust oxtail melds seamlessly with the rich red wine and aromatic vegetables to create a broth that is both nourishing and deeply flavorful. Ideal for chilly evenings or special family gatherings, this dish promises to be a comforting favorite. It's an excellent choice for those looking to indulge in a warming, soulful meal that can be crafted with ease in under three hours.
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- 2 pounds pounds oxtail
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, peeled and chopped
- 2 celery celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 8 cups beef broth
- 2 bay bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 large potato, peeled and chopped
- 1/2 cup chopped parsley
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Brown the oxtail pieces on all sides, then remove them from the pot and set aside.
- In the same pot, add onion, carrots, and celery, cooking until they soften, about 5-6 minutes.
- Add garlic and cook for another minute.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Let the wine simmer and reduce by half.
- Add the browned oxtail back to the pot along with the beef broth, bay leaves, thyme, salt, pepper, and tomato paste.
- Bring to a boil, then reduce the heat and let it simmer gently for 2 hours.
- Add the chopped potato and continue cooking for another 30 minutes, until the meat is tender and the potatoes are cooked through.
- Remove the oxtail bones, shred the meat, and return it to the pot.
- Stir in the chopped parsley before serving hot.
Nutrition
Serving: 100g | Calories: 350kcal | Carbohydrates: 18g | Protéines: 22g | Fat: 21g | Sucre: 5g