My dear reader, let me introduce you to a recipe that will tantalize your taste buds and leave you wanting more. A delicious meal starts with having the right ingredients and blending them perfectly. Have you heard of the wine-braised oxtail recipe? This delicacy has been praised by foodies around the world for its rich flavors and tender meat that falls off the bone.
If you’re looking for something hearty and savory to serve your family and friends, you have come to the right place. This recipe is perfect for holidays, Sunday dinners, or any occasion where you need to impress your guests with a mouth-watering dish. Trust me; once they try it, they will be begging you for the recipe.
But don’t take my word for it, let’s explore why this recipe is so special and how it can elevate your cooking game. Get ready to learn about the ingredients, how to cook oxtails perfectly, helpful tips, substitutions, and variations for this fantastic dish. But most importantly, get ready to indulge in a meal that will awaken your taste buds and make your stomach happy. Let’s dive in!
Why You’ll Love This Recipe
As a sommelier and food enthusiast, I can say with certainty that this Wine Braised Oxtails Recipe is unlike any other. This recipe promises to be savory, melt-in-your-mouth deliciousness that will leave your taste buds wanting more.
Braising the oxtails in red wine results in a rich and complex flavor profile, while the addition of parsley stems, fresh thyme sprigs, bay leaves, and garlic cloves creates an alluring aroma that will permeate throughout the kitchen. The combination of ingredients used in this recipe releases an array of flavors that work harmoniously together to create a perfect marriage of taste.
But what distinguishes this recipe from others is its versatility. Pair it with mashed potatoes for a home-style meal or beef stew, a classic comfort food favorite. Or try something more exotic like Chinese braised oxtail or Jamaican oxtail soup. Plus, if you’re feeling creative, the slow-cooked meat can be made into a hearty oxtail ragu or used in a tomato sauce – options are endless!
This recipe is truly the epitome of what indulgence should taste like. So make sure to indulge yourself and bring a bottle of Cakebread Cellars to the table to highlight the richness of the sauce and create an unforgettable dining experience. Trust me when I say your guests will forget their manners and reach for seconds!
Here’s what you’ll need for this wine braised oxtails recipe:
- 4 pounds of oxtails
- Salt and pepper (to taste)
- 1/2 cup of all-purpose flour
- 3 tablespoons of olive oil
- 1 large onion, roughly chopped
- 2 celery ribs, roughly chopped
- 2 carrots, roughly chopped
- 2 leeks, white and light green parts only, roughly chopped
- 3 garlic cloves, smashed
- A handful of parsley stems
- 4 bay leaves
- A few sprigs of fresh thyme
- 1 cup of red wine (I recommend Cakebread Cellars)
- 3 cups of beef broth
- 1/4 cup of red wine vinegar
Note: These ingredients are for a serving size of about four people. Adjust the amounts accordingly if you’re cooking for a smaller or larger group.
The Recipe How-To
Step 1: Prepare the Oxtails
- Start with 4 pounds of oxtails, cut into 2-3 inch pieces.
- Season the oxtail pieces with kosher salt and freshly ground black pepper.
- Sprinkle all-purpose flour over the oxtail pieces, shaking off any excess flour.
Step 2: Brown the Oxtails
- Heat a large Dutch oven or pressure cooker over medium heat and add olive oil.
- Once hot, add the oxtail pieces to the pot, working in batches if necessary to avoid crowding.
- Brown the oxtail on all sides until they develop a crusty brown exterior. Remove them from the pot and set aside.
Step 3: Sauté Vegetables
- After removing the browned oxtail, add chopped onion, minced garlic cloves, shallots, sliced celery ribs, chopped carrots, and sliced leeks.
- Sauté for 10-12 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Step 4: Simmer with Wine
- Pour in a bottle of red wine (Cakebread Cellars is a great option) into your Dutch oven or pressure cooker.
- Use a wooden spoon to scrape any browned bits off of the bottom of the pot.
- Add 1 bay leaf, a few sprigs of fresh thyme, and several parsley stems tied together with kitchen twine into the pot.
- Bring everything to a low simmer.
Step 5: Add broth and braise
- Add in 4 cups of beef broth and bring to a simmer again.
- Now it’s time to braise your oxtails! Return your braised oxtails to the pot and cover them completely in liquid.
- Bring everything back to a simmer, then cover the Dutch oven with a tightly fitting lid or lock the pressure cooker and cook on high pressure for 40 minutes.
Step 6: Finish The Dish
- Check on the oxtails by pulling a piece out of the Dutch oven with tongs or a slotted spoon. The meat should be tender and separating from the bones.
- Remove them from the braising liquid once they’re done, then let them cool slightly.
- Strain the braising liquid through a fine-mesh sieve into another pot or bowl.
- Use an immersion blender to blend the solids into a smooth sauce, and cook the sauce over medium-high heat for about 10 minutes to thicken it.
Step 7: Serve and Enjoy
- Arrange your oxtail pieces on a plate, either by themselves or atop some creamy mashed potatoes or jamaican-style rice and beans.
- Pour some of your wine-braised oxt
Substitutions and Variations
Once you’ve tried this wine braised oxtails recipe, you’ll be hooked, and it won’t be long before you’ll want to experiment with substitutions and variations on the original recipe. Here are some ideas to get you started:
1. Change the wine: I recommend using a full-bodied red wine, such as a Cabernet Sauvignon or a Merlot, but you could also try using a different type of red wine or even a white wine, like Chardonnay or Sauvignon Blanc. Just make sure to choose a wine that you enjoy drinking since it will greatly impact the flavor of the dish.
2. Spice it up: If you like your food spicy, add some heat to this dish by adding chipotle peppers or red pepper flakes. Alternatively, if you’re looking for something more subtle, try adding cinnamon sticks or allspice berries.
3. Use beef stock instead of beef broth: If you don’t have beef broth on hand, you can use beef stock instead. Keep in mind that the flavor will be more intense with stock than with broth.
4. Experiment with vegetables: Don’t be afraid to mix up the vegetables in this recipe. For example, swap out the carrots for parsnips or turnips, or add some mushrooms to the mix.
5. Switch up the cooking method: If you don’t have access to an oven, this recipe can be adapted for a slow cooker or pressure cooker. Simply brown the oxtails in a skillet first before adding them to your preferred cooking method.
6. Try different serving suggestions: This dish is traditionally served over mashed potatoes but would also pair well with Jamaican oxtail soup or as a topping for pasta dishes like oxtail ragu – get creative!
Overall, don’t be afraid to experiment with this recipe and add your own unique touches to make it truly your own tasty masterpiece!
Serving and Pairing
When it comes to serving and pairing wine braised oxtails, there are a few things to consider. The rich and savory flavors of the dish pair perfectly with full-bodied red wines, particularly those with bold and spicy notes. A classic choice is California Zinfandel, like the one from Cakebread Cellars. Its fruity and peppery aromas complement the deep umami flavors of the oxtails.
For a more rustic pairing, you can try a Chianti Classico from Tuscany. Its herbal notes and tomato-like acidity perfectly cut through the fat of the oxtails and refresh the palate.
When it comes to sides, you want to choose something that complements the richness of the dish without overpowering it. Creamy mashed potatoes or polenta are classic choices that help balance out the intense flavors. Alternatively, you can serve it with steamed rice, which has a neutral flavor that allows you to appreciate the sauce and spices in the dish.
If you’re feeling adventurous, you can also try pairing it with Jamaican oxtail soup or Chinese braised oxtail dishes for a fun global twist.
In conclusion, wine-braised oxtails are a hearty and delicious meal that deserve a pairing as robust as they are. Choose a full-bodied red wine with spicy notes and serve it alongside creamy sides or international twists for a memorable meal.
Make-Ahead, Storing and Reheating
Once the braised oxtails are cooked and ready to serve, you can easily store the leftovers for later use. Store the wine braised oxtails in an airtight container in the refrigerator for up to three days. Before reheating, let the container sit out at room temperature for 20-30 minutes.
To reheat the braised oxtails: reheat them in a large pot on medium heat. Stir occasionally until the oxtails are hot throughout. You can add additional beef broth if you want more sauce, though if you have done ahead of time bear in mind that already reduced down and richer than fresh preparation salt will need adjusting as well.
If you want to make-ahead, simply prepare toward the end of cooking through step 5(reserve parsley to garnish). Remove from heat and let cool down, storing the braised oxtail portion separated from remaining sauce, and portion separately in airtight containers. Store both portions, labeles with date and use within 4 months. Allow to thaw in refrigerator overnight before reheating.
The wine braised oxtails improve their flavor when rested overnight; however, this recipe is forgiving and incredibly delicious when freshly made too. Therefore feel free to prep and cook just before dinnertime or when hosting guests; delicate flavors of red wine, garlic and fresh herbs is something you don’t want to miss out on having it had lost its savor after storing for so long!
Furthermore suitable pairings: The wine-braised oxtail dish pairs well with mashed potatoes, Jamaican oxtail soup, slow cooker oxtail beef stew or accompany with bread or pasta side dish for another one-pot meal.
Tips for Perfect Results
To ensure a truly unforgettable wine-braised oxtail experience, there are a few tips to keep in mind. First and foremost, choose your wine carefully. The quality of your wine will directly affect the flavor profile of your dish. I recommend using a full-bodied red wine, such as Cakebread Cellars Cabernet Sauvignon, which is sure to elevate the taste of this recipe.
Secondly, seasoning the oxtails properly before cooking is key. Be sure to generously coat each piece with kosher salt and freshly ground black pepper before searing them in the pot. This will add a ton of flavor to the meat and help achieve that coveted caramelized crust.
Another tip for perfect results is to use a large, heavy-bottomed pot such as a Dutch oven or pressure cooker. This will ensure even cooking and help retain moisture throughout the braising process.
Lastly, be patient with your braise- give it enough time to work its magic. Cooking these oxtails low and slow for at least three hours will create incredibly tender meat that falls right off the bone. Rest assured, all this waiting will be worth it when you take that first bite!
By following these tips, you can be sure that your wine-braised oxtails will turn out perfectly every time!
Before we wrap up, let me address some frequently asked questions about this Wine Braised Oxtails Recipe. I understand that some of you may have concerns or uncertainties in mind regarding this dish, so I hope that these answers will clarify your doubts and help you make the most of this recipe. Let’s move on to the FAQ section below.
What wine is best for cooking oxtails?
When it comes to braised dishes, you cannot go wrong with pairing it with the Cakebread Cellars Cabernet Sauvignon. This particular wine has a flavor profile that includes the luscious taste of blackberry, sweetness of oak, and dark chocolate notes that perfectly complements the rich flavor of oxtail in stews.
Do you use red or white wine with oxtail?
When it comes to pairing a wine with Oxtail Stew, a rich red wine is the perfect match. In fact, if you have used wine in the stew itself, it is even better to serve the same wine alongside it. This creates a harmonious balance and enhances the flavors of both the dish and the wine.
Why put vinegar on oxtails?
When it comes to preparing oxtails, using white distilled vinegar can be helpful in cleaning and tenderizing them. The process involves soaking the oxtails in the vinegar for about 5 minutes and then rinsing them with cold water to remove any blood. This method helps ensure that the oxtails will be clean and ready for cooking.
Do you have to brown oxtails before cooking?
To enhance the taste of the oxtail, it is recommended to season it with herbs and spices and let it marinate for 6 to 8 hours prior to cooking. It is important to sear the meat on high heat to capture and retain the juices and flavour while cooking. Cooking the oxtails until they are soft and tender, allows for the infusion of additional seasonings for added depth of flavour.
If you’re in the market for a luxurious and delicious meal, I highly recommend trying out this recipe for wine braised oxtails. With its bold and rich flavors, it’s sure to impress any dinner guests or family members. Not only is it easy to throw together, it’s also versatile and can be served with a variety of sides or utilized in different dishes such as Jamaican oxtail soup, beef stew or even oxtail ragu.
The red wine in this recipe adds an extra layer of depth that elevates the dish to a truly special level. And with variations and substitutions available, there’s no excuse not to try this out right now! Plus, with helpful tips for perfect results and make-ahead options, you can customize your meal to your unique needs and schedule.
So don’t hesitate – grab some oxtails, a bottle of red wine from Cakebread Cellars or your favorite brand, and get cooking! Soon enough, you’ll be enjoying a melt-in-your-mouth meal that will leave you feeling satisfied and happy. Trust me, once you give these wine braised oxtails a try, you’ll never go back to plain old beef stew again!
Wine Braised Oxtails Recipe
- 2 (750 ml) bottles red wine (I use Merlot)
- 6 lbs oxtails, large pieces
- 1/4 cup olive oil, approximately (use more or less depending on how many batches you brown the oxtails)
- 5 shallots, coarsely chopped
- 5 garlic cloves, coarsely chopped
- 2 medium carrots, coarsely chopped
- 2 medium leeks (white parts only, coarsely chopped)
- 1 medium onion, coarsely chopped
- 2 celery ribs, coarsely chopped
- 3 fresh thyme sprigs
- 3 bay leaves
- 1 bunch parsley stems
- 4 cups beef broth (I use homemade, but you can used the low-sodium canned variety if you like)
- In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups).
- Trim oxtails and pat dry. Season oxtails with salt and pepper. In a large pot, just large enough to hold oxtails in one layer, heat 1 tablespoon olive oil over moderately high heat and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon olive oil in same manner and transfer to bowl.
- Add coarsely chopped shallots, garlic, carrots, leeks, onion, and celery to the pot just used to brown the oxtails and cook in 1 tablespoon olive oil over moderately low heat, stirring, until softened.
- Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails.
- Bring liquid to a boil. Turn to a low heat and braise oxtails, covered, on the stove for 3 hours (you can also do this in the oven), or until meat is very tender.
- Transfer oxtails with a slotted spoon to a bowl. Pour braising liquid through a fine sieve into a large container and discard solids. Refrigerate overnight.
- Next day, skim the fat off the liquid. Combine the oxtails with the liquid in a large pot and simmer for another 2 to 3 hours.
- Serve with mashed potatoes.
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