Oxtail is braised in bacon, vegetables, fresh herbs, and red wine until it is fall off of the bone, melt in your mouth, beefy goodness!
Accompanied by the parsnip puree, highlighted in last week’s post, this is one of my favorite overall dishes ever!
Braising dishes creates an incredible depth of flavor and often does not require a great deal of work.
What is Braising
Braising is a cooking method using both dry and wet heats. Most often the food is first seared at a high cooking temperature and then finishes cooking at a lower temperature in some type of liquid.
What is Oxtail
Oxtail is the tail of beef, either female or male. In days past, it was actually the tail of oxen and was available for those who couldn’t afford the more desired cuts of meat. Nowadays, oxtail has become trendy and demands a hefty price.
How to Make Oxtail Braised in Red Wine
In a five-quart Dutch oven or pot, pour a few tablespoons of oil into the pot. Use oil that has a high smoke point such as avocado, corn, grapeseed, or safflower. Turn the heat to medium-high. Salt the surface area of the oxtail. Wait for the oil to get hot and then place in the pot. Sear the entire exterior of the meat creating a nice dark crust.
Once the oxtail is all seared, remove from the pot and lightly brown the bacon. (I use Hempler’s uncured bacon.)
Add a couple of tablespoons of olive oil if necessary and place the diced, onion, celery, carrot, and garlic in the pot with the bacon. Cook for five minutes, then add the mushrooms and cook an additional ten minutes. Add the wine, beef stock or broth, fresh herbs, and salt to the pot. Return the oxtail to the pot and place in a preheated 300° oven for three hours.
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Looking for more great recipes? Check out curried apricot chicken and cottage pie.
Curried Apricot Chicken 
Cottage Pie
Oxtail Braised in Red Wine and Fresh Herbs
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 4 Servings 1x
- Category: Main dish/Entree
- Method: Braising
Description
Oxtail is braised in bacon, vegetables, fresh herbs, and red wine until it is fall off of the bone, melt in your mouth, beefy goodness!
Ingredients
2 pounds oxtail
8 slices bacon ( I use Hempler’s uncured bacon)
1 cup onion, medium dice
1/2 cup celery, medium dice
1/3 cup carrot, medium dice
5 garlic cloves, minced
1 pound mushrooms
2 cups dry red wine
2 cups beef stock or broth
2 sprigs fresh rosemary
2 bay leaves
kosher salt
Instructions
In a five-quart Dutch oven or pot, pour a few tablespoons of oil into the pot. Use oil that has a high smoke point such as avocado, corn, grapeseed, or safflower. Turn the heat to medium-high.
Salt the surface area of the oxtail.
Wait for the oil to get hot and then place in the pot. Sear the entire exterior of the meat with a good dark crust.
Remove from the pot and lightly brown the bacon.
Add a couple of tablespoons of olive oil if necessary and place the diced, onion, celery, carrot, and garlic in the pot with the bacon. Cook for five minutes, then add the mushrooms and cook an additional ten minutes.
Add the wine, beef stock or broth, fresh herbs, and salt to the pot.
Return the oxtail to the pot and place in a preheated 300° oven for three hours.
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