Braised oxtail in a red wine reduction
Braised oxtail in a red wine reduction

Whats up everyone, this time we provides you with braised oxtail in a red wine reduction recipes of dishes which might be straightforward to understand. We are going to share with you the recipes that you are in search of. I’ve made it many instances and it’s so scrumptious that you guys will adore it.

Remove the oxtails from the pan and set aside. Stir in the shallots, garlic, onion, carrots, and celery. Pour in the wine and broth.

Braised oxtail in a red wine reduction is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Braised oxtail in a red wine reduction is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook braised oxtail in a red wine reduction using 16 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Braised oxtail in a red wine reduction:
  1. Take 3-5 pounds oxtails
  2. Take 1 cup flour
  3. Make ready 1 T pepper
  4. Make ready pinch garlic powder
  5. Make ready pinch onion powder
  6. Take 1 bottle dry red wine reduced by half
  7. Get 1 quart beef broth
  8. Prepare pinch thyme
  9. Take 2 bay leaves
  10. Take Couple minced garlic
  11. Make ready 1 onion
  12. Take 3 carrots
  13. Make ready 3 celery
  14. Take 2 leeks
  15. Take handful parsley
  16. Take dash oregano

If you haven't got a slow cooker, an oven works just fine. Martin Ray Cabernet Sauvignon - it's pretty much become my favorite cabernet with which to cook. Heat oil in heavy large Dutch oven over high heat. Season oxtails with salt and pepper.

Steps to make Braised oxtail in a red wine reduction:
  1. Combine the flour, salt, pepper, garlic powder, onion powder and dredge the oxtails in the flour.
  2. Seat the meat on both sides and make sure you get a nice browning, this is developing the flavor…
  3. Combine the veggies and sauté until soft. Add the spices and simmer until fragrant.
  4. Pour in the wine and broth. Cover and place in 325 oven for 3 to 4 hours until meat is falling off the bone.
  5. 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.

The smell of meat braising on a Sunday afternoon gives the entire house a warm comforting feeling. And oxtails are a cut of meat that are especially well suited for long low braises. Oxtails have a lot of collagen, which after hours in a flavorful braising liquid, breaks down and becomes tender and succulent. Red wine adds rich flavor to the meat, and whole tomatoes break down in the sauce. Add oxtail to bowl and rub the mixture all over the meat.

Above is how you can prepare dinner braised oxtail in a red wine reduction, very easy to make. Do the cooking levels appropriately, calm down and use your heart then your cooking can be scrumptious. There are numerous recipes that you would be able to try from this website, please discover what you need. When you like this recipe please share it with your folks. Glad cooking.