Oxtails Braised in Red Wine
Warning: Parameter 2 to wp_hide_post_Public::query_posts_join() expected to be a reference, value given in /home/yirese5/public_html/wp-includes/class-wp-hook.php on line 287
Oxtail in Red Wine
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 of the kitchen in my apartment. I primarily cook in my cast iron wok and cast iron pans (the rest of it is done using my stainless steel pots and pans and a small non-stick pan).
So as the winter is slowing approaching, I decided to add a cast iron pot to my collection for making slow cooking dishes such as stews and braised one-pot-meals.
Specifically I was considering a heavy enameled Dutch oven for its outstanding heat distribution and retention, healthy cooking, natural non-stick surface, and easy to clean. This makes it sound like a magic, right?
After some extensive research I finally went ahead with this gorgeous orange round enameled cast iron oven from a reputable brand. Once I received the product, I jumped right ahead to test if it was worth the investment.
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. While it is still early to say I was still somewhat blown away by how tender, flavorful, and moisture my oxtails were after several hours of slow braising.
Needless to say, the long winter ahead will warrant me plenty of opportunities to further explore the Dutch oven. If you have any wonderful slow cooking recipes please don’t hesitate to share with me 🙂
[stextbox id=”info” bgcolor=”B2FAEE”]
Oxtails Braised in Red Wine – Ingredients
3 lb Oxtail, cut into 2 inch thick
1 cup Carrot, chopped
1 cup Celery, chopped
1 cup Onion, chopped
4 clove Garlic
3 Shallot or a dozen of pearl onion
3 Bay leaves
4 Allspice
2 tsp Thyme (2 sprigs if using fresh ones)
Red wine, about two cups ( I used Cabernet)
Salt and pepper
[/stextbox]
[stextbox id=”custom”]
Oxtails Braised in Red Wine – Step By Step
1.Rinse the oxtails in cold water. Pat it trade dry with paper towel. Generously season the oxtail with salt and pepper. This can be done a day in advance.
2.Pre-heat the oven to 300 F. Heat up the Dutch oven pot and add one tbsp of oil. In batches, brown both sides of the seasoned oxtails. About 4 minutes per side. Remove the oxtails and set aside.
3.With the remaining grease in the pot, brown the chopped onions and carrots. About 4 minutes.
4.Add the browned oxtails back to the pot. Gently mix with the carrots and onions. Also add the chopped celery, bay leaves, allspice, thyme, garlic, shallots (or pearl onions).
5.While mixing slowly pour the red wine until all the ingredients are cover. Bring the pot to boil and remove from the stove top. Cover the pot with the lid and put in the oven to braise for about 2 hours. Check for the doneness and rock the pot to avoid any sticking. Put it back to oven for another 30 min to 1 hour. Add salt to taste at the end.
[/stextbox]
Serve with a side of mashed potatoes and you are in heaven!
Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /home/yirese5/public_html/wp-content/themes/yireservation/single.php on line 72
Warning: Parameter 2 to wp_hide_post_Public::query_posts_join() expected to be a reference, value given in /home/yirese5/public_html/wp-includes/class-wp-hook.php on line 287
Just finished eating this! It was my first time cooking oxtails – very simple recipe. The 2 cups wine did not cover everything in the pan, so I added a cup of beef broth, as many other recipes I read had that as well. It was tasty but needed more spice of some sort – a booster, but didn’t know what. Could add a lot more garlic as well – the garlic was yummy. Served it with mashed potatoes, salad, and baguette. I’ve no problem making it again but will add more garlic, maybe Worcestershire or some Cajun seasonings…
Hi Mari, thanks for the feedback and sharing your tips. I’ll def try with more seasoning next time I make this dish. Thanks again for visiting my blog!
Hi Yi,
Just tried this recipe tonight, and I thought it tasted very gourmet! 🙂 Is there another cut of beef you would recommend for this recipe? I liked the taste, I just don’t think I’m big on ox tail. Thanks again.
Hi! I’m just starting out on cooking for my fiance and I really enjoyed your sweet spare ribs recipe.
You mentioned in the post that you used to cook oxtail in a steel pot. Do you have any suggestions on how to make this recipe with a non-stick skillet and a stainless steel pot?
Hi Wei, I’d use the non-stick skillet to brown the oxtails and the vegetables. Then I’d transfer everything to the stainless steel pot and follow rest of the steps in the recipe. Note, you might have to check the pot in the middle of braising to make sure there is enough liquid. Alternatively you can also braise it on stove top. Hope this helps.
This dish looks great! I just had some braised oxtail tonight also. Looking forward to trying out your recipe next time. 🙂
Hi Health Bee, please let me know how you like it!
looks like a staub? 😉 guessing from the drip thingy on the lid! i have a similar one in oval shape and to christian it i made boeuf bourguignon!
im so hungry looking at this pot of wonder – but im much better at eating oxtail than cooking it unfortunately! 🙁
You are so smart Viv. Yes it is staub and I absolutely love it (after only two uses). I’ll definitely cook more often with the pot over the long winter.
Wow! This looks DELICIOUS!!! I’m a late bloomer for oxtail but thanks to my husband who loves it, now I’m hooked to delicious oxtail. This looks REALLY good, Yi!
Thanks Nami!
With almost the same aromatics – celery, carrots, onions; I cooked my oxtail as soup though! Braised, stewed, or in soups – I just enjoy it!
I am with you on this. Oxtail is one of the ingredients I can enjoy no matter how it is cooked. It’s just so flavorful!
Although I’m not a fan of ox tail, I love these aromatics in stews. My cast iron pots are getting busier too.
Thanks TasteHongKong, It’s time to stew it up 🙂