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Decadent Red Wine Braised Oxtail - Halal - Easy Daily Kitchen

Braised Oxtail with Red Wine Sauce [ 3 hours 20 min ]

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.
Imprimer la recette Pin Recipe
Temps de préparation 20 minutes
Temps de cuisson 3 minutes
Temps total 3 minutes
Type de plat Main Course
Cuisine International
Portions 4 servings
Calories 500 kcal

Ingrédients
  

  • 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: 100gCalories: 500kcalCarbohydrates: 10gProtéines: 40gFat: 30gSucre: 5g
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