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    • Oct 26, 2022
    • 2 min read

Braised Oxtails

I love using local ingredients when possible and this recipe is one of the best ways to use an under-appreciated cut of meat while supporting your local farmers! Call them up and order some Oxtails, additionally, this recipe works well with shanks (a version of Osso Bucco-recipe to come this Holiday season!)


Tonya at my local beef farm-Cherry Farms, has been my oxtail dealer (at least that's what I call it because this cut of meat is so delicious, you'll be hooked!) for the year and I'm so happy to have her on my speed dial!


Affiliated Link: Need a Dutch Oven? I purchased this one this year and have loved it so much!



Braised Oxtails


Servings: 3-4

Prepping time: 20 min

Cooking time: 2.5-3 hours

Ingredients

  • 2 lbs oxtail

  • 1-2 cups Red Wine

  • 3-4 cups Beef Stock

  • 1/4 cup of Tomato Paste

  • 4 chopped carrots (cut into 1/2-inch pieces)

  • 1 Onion, Diced

  • Garlic cloves (to taste)

  • 4 oz mushrooms (sliced)

  • 1 Tbls flour

  • Herbs, Fresh or Dried (I used fresh rosemary sprigs and dried bay leaves)

  • S/P to taste

Directions

  • Preheat oven to 350 degrees.

  • Dice vegetables and season oxtails with salt & pepper.

  • Sear oxtails in dutch oven with melted butter or olive oil.

  • Remove oxtails and saute vegetables & season to taste.

  • Add in 1/4 cup of tomato paste and tbls of flour to make a slight roux with the fat in the pan and the veg. Deglaze pan with red wine making sure to scrape the bottom of the pan.

  • Top veg with seasoned oxtails & add the beef stock overtop. Make sure the oxtails are *just* covered.

  • Add in any herbs you are using. Place lid on dutch oven and place in your preheated oven for approximately 2.5 hours.

  • Remove from oven and allow to rest before cutting the meat from the bone.

  • While oxtails are resting make last minute preparations for any sides you are serving.

Notes

  • Contact your local farmer to use local beef!

  • If you are serving more than this feeds, add more beef and adjust the rest of the ingredients accordingly (Approximately half the recipe at a time, ie if you used 1 cup wine, add 1/2 cup more at a time to a larger batch)

Printable Recipe Card

servings: 3-4 prepping time: 20 min cooking time: 2.5-3 hours Ingredients 2 lbs oxtail 1-2 cups Red Wine 3-4 cups Beef Stock 1/4 cup of Tomato Paste 4 chopped carrots (cut into 1/2-inch pieces) 1 Onion, Diced Garlic cloves (to taste) 4 oz mushrooms (sliced) 1 Tbls flour Herbs, Fresh or Dried (I used fresh rosemary sprigs and dried bay leaves) S/P to taste directions Preheat oven to 350 degrees. Dice vegetables and season oxtails with salt & pepper. Sear oxtails in dutch oven with melted butter or olive oil. Remove oxtails and saute vegetables & season to taste. Add in 1/4 cup of tomato paste and tbls of flour to make a slight roux with the fat in the pan and the veg. Deglaze pan with red wine making sure to scrape the bottom of the pan. Top veg with seasoned oxtails & add the beef stock overtop. Make sure the oxtails are *just* covered. Add in any herbs you are using. Place lid on dutch oven and place in your preheated oven for approximately 2.5 hours. Remove from oven and allow to rest before cutting the meat from the bone. While oxtails are resting make last minute preparations for any sides you are serving. notes Contact your local farmer to use local beef! If you are serving more than this feeds, add more beef and adjust the rest of the ingredients accordingly (Approximately half the recipe at a time; ie if you used 1 cup wine, add 1/2 cup more at a time to a larger batch)
Printable Recipe Card