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.
