Braised oxtail in a red wine reduction
Braised oxtail in a red wine reduction

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, braised oxtail in a red wine reduction. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Braised oxtail in a red wine reduction is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Braised oxtail in a red wine reduction is something that I have loved my entire life. They are nice and they look wonderful.

Oxtails are browned in butter before they go into the oven for a long slow roast that makes them perfectly tender. This is a perfect dish on a cold winter day. Simmer the red wine in a large saucepan over medium-high heat until reduced by half.

To get started with this particular recipe, we must prepare a few components. You can have braised oxtail in a red wine reduction using 16 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Braised oxtail in a red wine reduction:
  1. Get 3-5 pounds oxtails
  2. Make ready 1 cup flour
  3. Get 1 T pepper
  4. Take pinch garlic powder
  5. Prepare pinch onion powder
  6. Take 1 bottle dry red wine reduced by half
  7. Get 1 quart beef broth
  8. Take pinch thyme
  9. Make ready 2 bay leaves
  10. Take Couple minced garlic
  11. Get 1 onion
  12. Get 3 carrots
  13. Make ready 3 celery
  14. Get 2 leeks
  15. Prepare handful parsley
  16. Get dash oregano

Trim off any excess fat from the oxtail and place in a large bowl. Massage the green seasoning into the oxtail and chill in the fridge for at least. Red Wine and Chipotle Braised Oxtails. Don't want to turn on the oven?

Steps to make Braised oxtail in a red wine reduction:
  1. Combine the flour, salt, pepper, garlic powder, onion powder and dredge the oxtails in the flour.
  2. Seat the meat on both sides and make sure you get a nice browning, this is developing the flavor…
  3. Combine the veggies and sauté until soft. Add the spices and simmer until fragrant.
  4. Pour in the wine and broth. Cover and place in 325 oven for 3 to 4 hours until meat is falling off the bone.
  5. When finished, take the oxtails out and strain the liquid into another pan. Reduce the liquid until it thickens. Pour over the oxtail. I like to serve it over polenta and top with fresh grated Parmesan.

This recipe can be converted to slow cooker using the high settings. Just remember to brown your oxtails in a pan first and then transfer to slow cooker. Season the oxtail generously on both sides with salt and black pepper. Braised lamb shanks are a wonderful dish to make if you love slow-cooked meat that's tender and falls off the bone. Lamb is already tender, but the shanks Pat any excess moisture off the lamb shanks with clean paper towels.

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