fakeaway.ng
for the home cook
Wine Braised Oxtail
This recipe came about because I was working on a menu for an event and I really wanted the main to be a different cut of meat from the usual steak, chicken or fish.
​
I've had oxtail before but only in Jamaican cuisine, so I already knew it was a tasty meat.
It was always so soft and fell off the bone but boy didn't I know how much cooking was required to get it that soft...it cooked it for 3 hours you guys, yes read that again.
​
But omgah it was worth it, so tender and packed full of flavor!
​
Oxtail is the new short ribs!
not the most aesthetically pleasing but I actually find the dishes that don't photograph well taste the best and this was no exception
Yield: 5 servings
Prep time: 15
Cook time: 3hrs
Total time: 3hrs15mins
Ingredients
5 beef oxtails
2 ½ teaspoons coarse kosher salt, more as needed
2 teaspoons black pepper
½ teaspoon ground allspice
2 tablespoons extra-virgin olive oil
4 shallots
Scotch Bonnets, x2
4 large carrots, peeled and cut into 3-inch lengths
2 small or 1 large celeriac, peeled and cut into 2-inch chunks
1 tablespoon tomato paste
3 large garlic cloves, finely chopped
1 bottle (750 milliliters) dry red wine
1 cup chicken stock
1 parsley sprigs, plus 1/4 cup chopped parsley leaves
1 rosemary branches
1 bay leaf
Torn celery leaves, for garnish (optional)
Grocery Shopping
Delis, VI (Oxtail)
Shoprite, VI
i just love a colourful chopping board ...
Prep:
Clean and dry the oxtail then add to a bowl and rub salt, black pepper and allspice all over the meat. Cover with plastic wrap or put the meat in a zip lock bag and refrigerate at least 2 hours or overnight.
Slice shallots and chops the carrots, celery root, garlic and peppers.
Instructions:
Heat a Dutch oven, or a heavy soup pot (with a lid) over medium-high heat. Add oil and add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally, until all the meat is golden brown, including the sides.
Transfer meat to a paper toweled plate and set aside.
Add shallot to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes. Add carrot and celery root and cook 5 minutes. Stir in tomato paste and two-thirds of the garlic (save the rest for garnish) and cook for 1 minute.
Pour wine and stock into the pot. Add sprigs of parsley, rosemary and bay leaves into pot. Bring the mixture to a simmer and cook over low heat until liquid has reduced by half, about 15 minutes.
Return the oxtail to the pot and bring to a simmer. Cover pot and cook, turning oxtails every 30 minutes, until meat is fork tender, 3 to 3 1/2 hours.
Toss the oxtails in the gravy. Taste and adjust seasonings if necessary.
Garnish with the celery leaves, if using, before serving.
Serve with your desired side. I went with mashed potatoes :)
ENJOY !
DON'T FORGET TO SUBSCRIBE TO GET FRESH RECIPES STRAIGHT TO YOUR INBOX !