Braised Oxtails

Braised Oxtails

4-5 lbs oxtails
Kosher salt
freshly ground black pepper
2 TB oilve oil
1/2 large onion, thinly sliced
And many more.

  • First step, Season the oxtails with salt and pepper. In a large, deep pot such as a dutch oven, heat oil. Brown the oxtails in batches, making sure not to crowd the pan.
  • Step 02, Once all the oxtails have been browned, saute the onion about 3 minutes, until softened. Add the garlic and thyme, saute 1 minute, then add red wine to deglaze the pan. Stirring constantly, scrape up any browned bits stuck to the pan while wine reduces by half. Return oxtails to pan, add stock and bay leaf. The stock should almost cover the oxtails. Add more or less, as needed. Bring to a boil, reduce to a simmer, and cover pan.
  • Step 03, At this point you can walk away from your stove. Check in with your oxtails every once in awhile, making sure they are happily simmering away. After 1 1/2 hours of cooking, turn the oxtails over. Cover the pan again, and walk away. Cook for another 1 to 1 1/2 hours, until meat is very tender. Remove the oxtails from the pan, and if necessary reduce the liquid until slightly thickened. Season with salt and pepper to taste.
  • Complete Recipes:

  • Rated 4/5 based on 59 Reviews

    Iklan Atas Artikel

    Iklan Tengah Artikel 1

    Iklan Tengah Artikel 2

    Iklan Bawah Artikel