Slow-Braised Oxtail in Rich Red Wine Sauce with Vegetables and Herbs

Slow-braised oxtail in a sumptuous red wine sauce is a classic dish that delights the palate. The oxtail is gently cooked over several hours, allowing it to become tender and flavourful. It is accompanied by a medley of vegetables and herbs, which infuse the dish with aromatic and earthy notes. The rich sauce, infused with red wine, adds a depth of taste that perfectly complements the hearty meat. This dish offers a comforting and satisfying experience, perfect for a cosy meal.

Course Main Course

Cuisine African, English

Keyword ox tail, slow-braised oxtail in rich red wine sauce with vegetables

Prep Time 30

Cook Time 3 30

Servings People

Calories 64374

Ingredients

1.5 kg oxtail, cut into sections
2 tbsp plain flour
Salt and freshly ground black pepper
2 tbsp olive oil
2 large onions, chopped
2 carrots, peeled and sliced
2 celery sticks, sliced
2 garlic cloves, minced
750 ml red wine
500 ml beef stock
2 bay leaves
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, chopped
2 tbsp balsamic vinegar
200 g button mushrooms, sliced
parsley,chopped, for garnish
12 small silver onions, peeled

Instructions

Preparation of the Oxtail:

Season the oxtail pieces with salt and black pepper, then lightly coat them in flour, shaking off any surplus

Browning the Oxtail:

In a large, heavy-based casserole dish, heat the olive oil over a medium-high flame. Add the oxtail in batches, ensuring not to overcrowd the dish. Brown the pieces on all sides, then remove them from the dish and set aside

Sautéing the Vegetables:

Inthe same dish, add the carrots, celery, and silver onions. Sauté for about 5minutes until they begin to soften. Add the crushed garlic and tomato purée cooking for an additional 2 minutes.

Building the Sauce:

Pour in the red wine and bring to a boil, allowing it to reduce by half. Scrape any bits from the bottom of the dish for added flavour. Add the beef stock, bay leaves, and thyme, then return the oxtail to the dish

Cooking:

Lower the flame to a gentle simmer, cover the dish with a lid, and let it cook slowly for about 3 hours, or until the oxtail is tender and falling off the bone. Stir occasionally and check the liquid levels, adding a little more stock if needed.

Final Touches

Once cooked, remove the bay leaves and thyme sprigs. Adjust the seasoning with more salt and black pepper to taste.

Serving:

Garnishwith fresh parsley and serve the oxtail with creamy mashed potatoes or crustybread to soak up the sauce

Notes

Tips and Tricks

To achieve a deeper flavour in your oxtail stew, consider adding a splash of balsamic vinegar or a piece of dark chocolate near the end of the cooking process. These additions will enhance the sauce’s richness, giving it an extra layer of complexity.

Ensure the oxtail browns properly by not overcrowding the pot during the searing stage. Brown the meat in batches if necessary to achieve a beautiful crust on each piece, which will contribute significantly to the overall flavour.

While the stew is simmering, periodically skim off any excess fat that rises to the surface. This will keep the sauce from becoming greasy and will result in a more refined final dish.

If you have the time, allow the stew to cool completely once it has finished cooking, then refrigerate it overnight. This resting period allows the flavours to meld and deepen. The next day, simply reheat the stew gently on the stovetop before serving.

For a more luxurious texture, consider straining the sauce through a fine-mesh sieve after removing the meat and vegetables. This step will give you a silky smooth sauce, which you can then pour back over the oxtail and vegetables.

Lastly, don’t be afraid to adjust the seasoning. Taste the stew throughout the cooking process and add salt and pepper as needed to achieve the perfect balance.

Nutrition