These Slow-Braised Oxtails with Red Wine and Herbs are the epitome of culinary comfort. This dish transforms tough, often overlooked cuts of beef into incredibly tender, fall-off-the-bone morsels, bathed in a deeply flavorful and luxurious sauce. The long, slow braising process works wonders, breaking down the collagen in the oxtails, resulting in a rich, melt-in-your-mouth texture and an intensely savory taste. The addition of red wine, aromatic vegetables, and fragrant herbs creates a complex and deeply satisfying braising liquid that coats the oxtails in a glossy, delectable sauce. This recipe is a testament to the magic of low and slow cooking, turning humble ingredients into a truly special and memorable meal, perfect for a cozy weekend dinner or a celebratory feast.
The key to exceptional braised oxtails starts with browning them properly. This crucial step builds layers of flavor through the Maillard reaction, creating a rich, caramelized crust on the surface of the meat. The browned bits left in the pot, known as fond, are the foundation of the flavorful braising liquid. Once the oxtails are beautifully seared, they are set aside, and aromatic vegetables such as onions, carrots, and celery are sautéed in the same pot. These vegetables not only add their own sweetness and depth of flavor to the braise but also help to deglaze the pot, lifting those precious browned bits and infusing them into the sauce. Garlic and tomato paste are then added, further enhancing the savory complexity.
The braising liquid is what truly elevates this dish. A robust dry red wine, such as a Cabernet Sauvignon or Merlot, forms the base, adding tannins and a deep, fruity richness. Beef broth provides the necessary liquid for the long braise, ensuring the oxtails remain moist and tender. A bouquet garni, a bundle of fresh herbs like thyme, rosemary, and bay leaf tied together with kitchen twine, is added to infuse the braising liquid with aromatic notes without the leaves floating freely. The oxtails are then nestled back into the pot, submerged in the flavorful liquid, and left to simmer gently for several hours.
The slow braising process is where the transformation happens. Over low heat, the oxtails slowly tenderize, releasing their rich flavors into the braising liquid. The collagen breaks down, resulting in meat that is incredibly succulent and falls easily off the bone. The braising liquid reduces and thickens, becoming a deeply savory and slightly wine-infused sauce that coats the oxtails beautifully. The aroma that fills your kitchen during this time is simply intoxicating, a promise of the deliciousness to come.
Once the oxtails are fork-tender, they are carefully removed from the pot, and the braising liquid is often strained to remove the solids, creating a smoother sauce. The sauce can be further reduced on the stovetop to intensify its flavor and thicken its consistency. Finally, the tender oxtails are returned to the pot and coated in the luscious sauce, ready to be served. A sprinkle of fresh parsley or gremolata (a mixture of lemon zest, garlic, and parsley) adds a final touch of freshness and brightness. These slow-braised oxtails are traditionally served over creamy mashed potatoes, polenta, or crusty bread to soak up every last drop of that incredible sauce. This dish is a celebration of patience and simple, high-quality ingredients, resulting in a truly unforgettable culinary experience.
Ingredients:
- 2-3 lbs oxtails, trimmed of excess fat
- 2 tablespoons olive oil or other high-heat cooking oil
- 1 large yellow onion, roughly chopped
- 2 carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 3-4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (such as Cabernet Sauvignon, Merlot, or Pinot Noir)
- 4 cups beef broth
- 1 bouquet garni (4-5 sprigs fresh thyme, 2-3 sprigs fresh rosemary, 2 bay leaves, tied together with kitchen twine)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions:
- Prepare the Oxtails: Pat the oxtails dry with paper towels. Season them generously on all sides with salt and black pepper.
- Brown the Oxtails: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Working in batches, if necessary to avoid overcrowding the pot, sear the oxtails on all sides until they are deeply browned, about 3-5 minutes per side. Browning is crucial for developing flavor. Once browned, remove the oxtails from the pot and set them aside.
- Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot. Reduce the heat to medium and cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes.
- Add Garlic and Tomato Paste: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the tomato paste and cook, stirring constantly, for 1-2 minutes. This helps to deepen the flavor of the tomato paste.
- Deglaze the Pot: Pour in the red wine and bring it to a simmer, scraping the bottom of the pot with a wooden spoon to loosen any browned bits (fond) that have stuck. Cook for 2-3 minutes, allowing the wine to reduce slightly.
- Add Broth and Herbs: Pour in the beef broth and add the bouquet garni. Bring the liquid to a simmer.
- Braise the Oxtails: Return the browned oxtails to the pot, ensuring they are mostly submerged in the liquid. If necessary, add a little more beef broth or water to cover them. Bring the liquid back to a gentle simmer, then cover the pot tightly with a lid.
- Slow Cook: Reduce the heat to low and braise the oxtails for at least 3-4 hours, or until the meat is incredibly tender and easily pulls away from the bone. Check on them occasionally to ensure they are still mostly submerged; add more liquid if needed.
- Finish the Sauce: Once the oxtails are tender, carefully remove them from the pot and set them aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing down on the solids to extract as much liquid as possible. Discard the solids and the bouquet garni.
- Reduce the Sauce (Optional): Place the saucepan with the strained braising liquid over medium heat and simmer gently, allowing the sauce to reduce and thicken to your desired consistency. This may take 10-15 minutes. Taste the sauce and adjust seasoning with salt and pepper if needed.
- Serve: Return the tender oxtails to the sauce and heat through. Garnish with freshly chopped parsley before serving. Serve the slow-braised oxtails hot over mashed potatoes, polenta, rice, or with crusty bread to soak up the delicious sauce. Enjoy this rich and flavorful dish!