The braised oxtail was tender enough to fall off the bone and served with the tastiest, saltiest sauce ever. Serve them on a bed of mashed potatoes and a side of artisan bread, and you’re in for a treat!
If you’ve never had braised oxtail before, you’ll want to sit down to this because you’re in for a treat. When you’re looking for the most tender, flavorful beef, you probably don’t think of oxtail, so we’re here to challenge your idea of what ‘best’ is. We know, it’s new and different, but when it turns out this delicious, it’s worth the risk of trying something new.
Oxtail comes from the tail of a common cow. Honestly, it’s a tougher cut of meat, which is why we’re braising it, and simmering it over low heat. result? Tender beef that fell off the bone with the most delicious sauce. Serve it with a bed of mashed potatoes to soak up all the sauce and you’ll be in food heaven. Pick up that phone and call your butcher today because you’re serving oxtail tonight!
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Can I add red wine to the sauce?
Yes, adding red wine is a popular choice for braised oxtail. If you want to add red wine, reduce the amount of beef broth called for to 1 cup and add 1 cup of red wine to the recipe. It doesn’t matter what type of red wine you use, as long as it’s a good enough wine that you’re willing to drink it.
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What should I serve with braised oxtail?
Mashed potatoes are always our go-to. There’s nothing better than mashed potatoes to soak up the sauce. However, you can also serve it over white rice. We also recommend dipping the handmade crusty bread into the sauce.
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Storage and Reheating Instructions:
Store leftovers in the refrigerator in an airtight container for up to 5 days. To keep the meat tender, you’ll want to avoid the microwave and instead reheat it in an oven preheated to 300 degrees until heated through.
If you liked this recipe, you might be interested in these other delicious beef recipes:
The braised oxtail was tender enough to fall off the bone and served with the tastiest, saltiest sauce ever. Serve them on a bed of mashed potatoes and a side of artisan bread, and you’re in for a treat!
raw material
- 2 tablespoon olive oil
- 2 pound oxtail
- 1 1/2 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon minced garlic
- 2 cup beef soup
- 2 tablespoon Worcestershire sauce
- 1 pound baby carrot
- 10 ounce pearl onion
- 15 ounce canned diced tomatoes Undrained
- 1/2 teaspoon dried sage or 1 tablespoon freshly chopped
- 1 twig fresh rosemary
instruct
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Preheat oven to 300°F. Heat olive oil in a 5-quart Dutch oven on the stovetop over medium-high heat.
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Season oxtail with salt and pepper. Roast in the Dutch oven for 8 minutes, rotating the oxtails every 2 minutes, until charred on all sides. Remove the oxtails from the pan and set aside.
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Add the garlic to the pot and cook for 2 minutes, slowly pour in the beef broth to degrease the bottom of the pot, scraping up any bits stuck to the bottom. Pour in Worcestershire suace.
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Return the oxtails to the pot and add the carrots, pearl onions, tomatoes, and sage. Stir to combine so that the meat is submerged in the liquid. Top with rosemary sprigs.
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Place the lid on the Dutch oven and transfer it to a preheated 300 degree oven. Cook for 2 1/2 to 3 hours, until the meat is tender. Serve hot.
Calories: 728kcal | carbohydrate: twenty threeG | protein: 74G | fat: 38G | Saturated fat: 13G | cholesterol: 249mg | sodium: 2086mg | Potassium: 705mg | fiber: 6G | sugar: 12G | Vitamin A: 15762unit | Vitamin C: 20mg | calcium: 151mg | iron: 12mg
