This dish exudes elegance and comfort with its deep, rich flavors and tender, fall-off-the-bone meat. The combination of red wine and slow-cooked vegetables creates a succulent sauce that bathes the oxtail in robust deliciousness. Ideal for a cozy night in or a sophisticated family dinner, this Braised Oxtail with Red Wine Sauce is a testament to the beauty and depth of slow cooking. Ready to warm hearts and satisfy palates in just over three hours.
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- 3 lb oxtail, cut into pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add the oxtail pieces and brown on all sides, about 8 minutes.
- Remove the oxtail and set aside. Add the onions, carrots, and garlic to the pot and sauté until softened, about 5 minutes.
- Stir in the tomato paste and cook for an additional 2 minutes.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom.
- Add the beef broth, thyme, bay leaves, salt, and pepper. Return the oxtail to the pot.
- Bring to a simmer, then cover and reduce the heat to low. Cook for about 2.5 to 3 hours until the meat is tender and falling off the bone.
- Remove the bay leaves and discard. Adjust seasoning to taste.
- Garnish with fresh parsley before serving.
Nutrition
Serving: 100g | Calories: 500kcal | Carbohydrates: 10g | Protéines: 40g | Fat: 30g | Sucre: 5g