Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, braised oxtail in a red wine reduction. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Braised oxtail in a red wine reduction is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Braised oxtail in a red wine reduction is something which I have loved my whole life.
Oxtails are browned in butter before they go into the oven for a long slow roast that makes them perfectly tender. This is a perfect dish on a cold winter day. Simmer the red wine in a large saucepan over medium-high heat until reduced by half.
To begin with this particular recipe, we have to prepare a few ingredients. You can have braised oxtail in a red wine reduction using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Braised oxtail in a red wine reduction:
- Take 3-5 pounds oxtails
- Get 1 cup flour
- Take 1 T pepper
- Take pinch garlic powder
- Make ready pinch onion powder
- Get 1 bottle dry red wine reduced by half
- Get 1 quart beef broth
- Get pinch thyme
- Get 2 bay leaves
- Get Couple minced garlic
- Make ready 1 onion
- Make ready 3 carrots
- Get 3 celery
- Make ready 2 leeks
- Get handful parsley
- Prepare dash oregano
Massage the green seasoning into the oxtail and chill in the fridge for at least. If you have been following this site for a while you might have noticed that I have a rather small collection of cookware due to the size For its debut meal, I cooked this simple but really delicious red wine oxtail stew that I used to cook in a regular stainless steel pot. Oxtails are one of the most flavorful beef cuts. A long braise in the oven makes the meat so tender it falls off the bones.
Steps to make Braised oxtail in a red wine reduction:
- Combine the flour, salt, pepper, garlic powder, onion powder and dredge the oxtails in the flour.
- Seat the meat on both sides and make sure you get a nice browning, this is developing the flavor…
- Combine the veggies and sauté until soft. Add the spices and simmer until fragrant.
- Pour in the wine and broth. Cover and place in 325 oven for 3 to 4 hours until meat is falling off the bone.
- When finished, take the oxtails out and strain the liquid into another pan. Reduce the liquid until it thickens. Pour over the oxtail. I like to serve it over polenta and top with fresh grated Parmesan.
To cool and store braised oxtail, it's best to leave the meat in the braising liquid so that it doesn't dry out. I replaced the main ingredient using oxtail instead. Braising beef shanks over low, slow heat will have them falling off the bone and melting in your mouth. In a deep pot, heat the oil until it is hot but not smoking. Sear the shanks until each side is dark brown.
So that is going to wrap this up with this special food braised oxtail in a red wine reduction recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
