Sunday, June 13, 2010

Red-Wine-Braised Oxtails

I was in quite a mood a couple weeks ago in the meat department. Sometimes I see strange cuts of meat and I get too excited. Next thing I know, I am putting away turkey legs and oxtails!
I finally decided to commit my entire Saturday afternoon and make oxtails for our date night. Oxtails are Aaron's favorite so I had to find a really good recipe! This one was nice and simple, and I already had most of the ingredients! This recipe takes about 4 hours, but 3.5 of those hours is just you sitting on the couch while the oxtails cook themselves in the oven! It turned out very tender and delicious, so it is very worth it!

1 bottle of dry red wine
6 large oxtail pieces (about 3 pounds total)
2 tbsp unsalted butter
4 garlic cloves
2 medium carrots
1/2 medium onion
2 celery ribs
6 thyme sprigs
3 bay leafs
3 cups beef broth
salt, pepper

Preheat oven to 325 degrees

In a 4 to 6 quart heavy saucepan boil wine until reduced by about half. Trim oxtails and pat dry. Season oxtails with salt and pepper. In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tbsp butter over moderately high heat until foam subsides and brown oxtails on all sides. Transfer to bowl. Coarsely chop garlic, carrots, onion, and celery. Add vegetables to kettle and cook in 1 tbsp butter over moderately low heat, stirring until softened.

Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 to 3.5 hours, or until meat is very tender but not falling off the bone. Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter.

By the way, this sauce makes for an excellent dip for the Bacon Bread. I'm just sayin'.

No comments: