Delicious and Easy Red Wine Braised Oxtail Recipe

Indulge in the rich and comforting flavors of a classic dish with our savory Red Wine Braised Oxtails recipe. This culinary delight combines tender oxtails, aromatic herbs, and a splash of red wine to create a dish that is sure to impress. In this comprehensive guide, we will take you through the step-by-step process of preparing this delectable meal from start to finish. From prepping the ingredients to mastering the art of braising, you'll learn all the tips and tricks needed to create a memorable dining experience. So, gather your materials, roll up your sleeves, and let's embark on a culinary journey to savor the flavors of Red Wine Braised Oxtails.

Ingredients and Materials:

- Oxtails

- Black pepper

- Kosher salt

- Cooking oil

- Red wine

- Beef broth or stock

- Onions

- Carrots

- Celery

- Garlic

- Herbs (such as thyme, rosemary, bay leaves)

- Optional: additional seasonings and spices to taste

- Heavy-bottomed pot or braiser

- Paper towels

- Cutting board and knife

- Tongs

- Wooden spoon or spatula

- Lid

- Strainer (optional)

- Serving platter or plates

Detailed Steps:

1. Preparation:

   - Rinse and clean the oxtails, then pat them dry with paper towels.

   - Pre-season the oxtails generously with black pepper and kosher salt on both sides. Ensure the seasoning adheres to the meat.

2. Searing the Oxtails:

   - Heat a heavy-bottomed pot over high heat and add some oil.

   - Once the pot is hot, add the oxtails in batches, ensuring not to overcrowd the pan. Sear the oxtails until they develop a nice dark brown color on all sides, approximately 6 to 8 minutes.

3. Braising:

   - Remove the seared oxtails from the pot and set them aside.

   - Reduce the heat to medium and add onions, carrots, celery, garlic, and herbs to the pot for flavor.

   - Deglaze the pot with red wine, scraping up any browned bits from the bottom.

   - Return the seared oxtails to the pot and add beef broth or stock until partially submerged.

4. Cooking:

   - Bring the liquid to a simmer, cover the pot with a lid, and let the oxtails braise over low heat for 2-3 hours or until tender.

   - Check occasionally and add more liquid if needed.

5. Finishing Touches:

   - Remove the cooked oxtails from the pot.

   - Optionally strain the cooking liquid and reduce it to make a flavorful sauce.

   - Serve the oxtails with the reduced sauce, garnish with fresh herbs, and enjoy!