If you’ve never cooked oxtails, you may be wondering, “what exactly is an oxtail?” Well Ox Tail is the culinary name for the tail of cattle. It is cut into short lengths which is better for cooking.
How To make Braised Oxtails
To make Braised Oxtails you don’t need to have tons of complicated ingredients. All you need are the oxtails, some seasonings like salt and pepper, a cheap bottle of red wine, chicken broth, and olive oil.
Wash and trim the meat of all excess fat. Season generously with your choice of seasonings. Seasoning the oxtails with salt and pepper will do just fine, but use whatever seasonings you like.
Add some olive oil to a hot pan and sear the oxtails on all sides until they are nice and evenly browned. A dutch oven is perfect for this recipe but any oven safe pan will do if it is large and deep enough to hold the oxtails and the braising liquids. Add the garlic, wine, and chicken broth to the pan and bring to a boil.
Simmer until the liquids have reduced to the correct consistency. When ready, place the pan into a preheated oven and cook for 2-2 1/2 hours. Prepare the onions and mushroom topping while the oxtails are slow cooking in the oven. The final result is simply amazing!
Now you know how to make Oxtails Braised in Red Wine. Wanna make this recipe for dinner? Get all the ingredients delivered right to your door in under 2 hours with instacart. Just click on the Instacart link within the recipe.
Braised Oxtails
Equipment
Ingredients
- 4 lb oxtails
- 1 head garlic halved
- 2 cups red wine
- 2 cups chicken broth
- 8 oz mushrooms sliced
- 2 large onion sliced
- salt and pepper to taste
- olive oil
Instructions
- Pre heat the oven to 325°
- Clean and trim the oxtails of any excessive fat. Season generously with salt and pepper.
- Add olive oil to a hot dutch oven, or pan deep enough to hold the meat and braising liquids. Sear the oxtails on all sides until evenly browned. Do this in batches if you need to.
- Add the 2 halves of garlic to the pan, cut side down. Push them to the bottom of the pan.
- Pour in the wine to deglaze the pan scraping up any bits stuck to the pan. Bring to a boil then reduce the heat to a simmer until the liquid is reduced by half. Then add the chicken stock and bring to a boil again.
- Cover the pan and bake in the over at 325° for 2 1/2 - 3 hours.
- Add olive oil to a hot pan and saute the onions and mushrooms until tender. Salt and pepper to tase. Add over top of the oxtails and serve.
