Braised Oxtails With Vegetables And Red Wine Sauce Food

RED WINE-BRAISED OXTAILS

Steps:

• Rinse oxtails and pat dry; trim off and discard excess fat. Sprinkle lightly all over with salt and pepper, and place in a 12- by 17-inch roasting pan. Bake, uncovered, in a 450° regular or convection oven, turning once with tongs, until oxtails are well browned all over, 30 to 40 minutes total.
• Add wine, broth, 1/4 cup vinegar, rosemary, tarragon, and thyme to pan. Stir gently to mix and scrape browned bits free. Cover pan tightly with foil.
• Bake in a 325° regular or convection oven until meat is very tender when pierced, 2 1/4 to 2 3/4 hours.
• Mound mashed potatoes equally in the centers of four wide, shallow bowls. With tongs, lift oxtails from braising liquid and arrange equally around mashed potatoes. Scatter caramelized vegetables over meat, cover loosely with foil, and keep warm in a 200° oven.
• Skim and discard any fat from braising liquid. Boil, uncovered, over high heat, stirring often, until reduced to 3 cups, 12 to 14 minutes. Meanwhile, in a small bowl, mix cornstarch with 2 tablespoons water until smooth. Stir into braising liquid, and stir until mixture boils and thickens. Taste and, if desired, add 1 to 2 more teaspoons vinegar.
• Ladle sauce over meat and caramelized vegetables; garnish with thyme sprigs. Add salt and pepper to taste.
• Yukon Gold Mashed Potatoes. Peel 2 pounds Yukon Gold or russet potatoes; cut into 2-inch chunks. Combine potatoes and about 1 quart water in a 3- to 4-quart pan. Cover and bring to a boil over high heat; reduce heat and simmer until potatoes mash very easily, about 20 minutes. Drain potatoes and return to pan.
• Meanwhile, warm 3/4 cup milk or half-and-half and 2 tablespoons butter or margarine in a microwave-safe container in a microwave oven at full power (100%) until just steaming, or warm in a 1- to 1 1/2-quart pan over medium heat. Add milk mixture to potatoes and mash with an electric mixer on medium speed or a potato masher until smooth. Season to taste with salt and pepper. Serve, or cover and keep warm in a 200° oven until ready to use. Serve warm or at room temperature.
• Caramelized Root Vegetables. Peel 2 carrots (about 3 oz. each) or 12 baby carrots (max. 3/4 in. thick), 1 parsnip (about 6 oz.) or 12 baby parsnips (max. 1 in. thick), 1 turnip (about 8 oz.) or 12 baby turnips (max. 1 in. wide), and 1 lb. pearl onions or 12 cipollini onions (max. 1 1/2 in. wide; or use 10 oz. frozen pearl onions, thawed). Cut carrots and parsnip crosswise into 1/2-inch-thick slices and turnip into 3/4-inch dice; if using baby vegetables, leave whole. In a 9- by 13-inch pan, mix vegetables with 1 1/2 tablespoons olive oil and 1 tablespoon chopped fresh thyme leaves. Sprinkle lightly with pepper. Bake in a 450° regular or convection oven, turning vegetables occasionally with a wide spatula, until well browned and tender when pierced, about 30 minutes. Add salt to taste. Serve warm or at room temperature.
• Per serving: 266 cal., 47% (126 cal.) from fat; 31 g protein; 14 g fat; 1 g carbo (1 g fiber); saturated fat, sodium, and cholesterol data not available.

WINE BRAISED OXTAILS

Steps:

• 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.

BRAISED OXTAILS IN RED WINE SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.
• Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.
• Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
• Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.

WINE-BRAISED OXTAIL

Steps:

• In a large bowl, combine salt, pepper and allspice. Add oxtail to bowl and rub the mixture all over the meat. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
• Heat an 8-quart Dutch oven, or a heavy soup pot with a lid, over medium-high heat. Add oil and warm through. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally, until the meat is uniformly golden brown all over, including the sides. Transfer meat to a plate; repeat until you've browned all the oxtail.
• Add shallot to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes. Add carrot and celery root and cook 5 minutes. Stir in tomato paste and two-thirds of the garlic (save the rest for garnish) and cook 1 minute.
• Heat oven to 325 degrees. Pour wine and stock into pot. Bundle parsley sprigs, rosemary branches and bay leaves with kitchen twine and drop into pot. Bring mixture to a simmer and cook over medium heat until liquid has reduced by half, about 15 minutes.
• Return oxtail to pot and bring to a simmer. Cover pot and transfer to oven. Cook, turning oxtails every 30 minutes, until meat is fork tender, 3 to 3 1/2 hours.
• Transfer oxtails to a plate. Spoon off fat from surface of pan juices and discard (there will be a lot of it). Toss oxtails with remaining pan gravy. Taste and adjust seasonings if necessary. In a small bowl, toss together chopped parsley, garlic, lemon zest and a pinch of salt. Scatter mixture over oxtails and garnish with the celery leaves, if using, before serving.

RED-WINE-BRAISED OXTAILS

Steps:

• Preheat oven to 325°F.
• 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 deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tablespoon butter over moderately high heat until foam subsides and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl. Coarsely chop shallots, garlic, carrots, leeks, onion, and celery. Add vegetables to kettle and cook in 1 tablespoon butter 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 and braise oxtails, covered, in middle of oven 3 to 3 1/2 hours, or until meat is very tender but not falling off the bone. Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter.
• Serve oxtails and sauce with celery root puree or mashed potatoes.

SLOW BRAISED RED WINE OXTAIL

Steps:

• Preheat the oven to 180º C. Heat 1 tablespoon olive oil in a deep cast iron pot or oven-proof saucepan. Season the oxtail generously on both sides with salt and black pepper. Brown the meat in batches on both sides and then set aside. Add a little more oil to pot and sauté the onions until softened. Add the garlic, celery and carrots and cook for a further 4-5 minutes. Stir in the tomato paste, herbs, lemon zest, sugar and tomatoes. Pour in the wine and allow to bubble up to lift all the meaty flavour at the bottom. Add the chopped tomatoes, beef stock and water. Place the oxtail pieces back into the pot along with all the resting juices. Season lightly with salt. Cover with the lid and cook in the oven for 3 1/2 to 4 hours. Check the meat after 2 hours and add a little more water if necessary. Once the sauce is reduced and thickened, check the seasoning. In a small bowl, combine the parsley, olive oil, lemon zest and salt flakes. Serve the oxtail with the herb oil, mashed potatoes or polenta and steamed green beans.

BRAISED OXTAILS "ANTON"

Steps:

• Heat canola oil over medium-high in a large saute pot. Add onion and garlic and saute until the onions begin to turn translucent. While they are cooking, season the flour with salt and pepper and coat the oxtails, allowing any excess flour to fall away. Sear the oxtails on both sides in the pot with the onions and garlic, then remove them to a utility platter. De-glaze the pan with the red wine. Whisk in demi-glace and tomato paste and add bay leaf, parsley and thyme. Lower heat and return oxtails to pot. Cover and let simmer until meat is tender (it should easily fall away from bone), about 3 hours. Remove oxtails to a platter, cover, and let rest in a warm place. Strain braising liquid into another pot to make it into a sauce. Spoon off any excess fat that may be on the surface. Increase heat, allowing the braising liquid to reduce by one-half to two thirds.
• Combine the Gremolata ingredients and set aside.
• While the sauce is reducing, prepare the toasted French bread. Preheat the oven to 350 degrees F. Brush the olive oil on the bread and sprinkle with garlic powder. Lightly toast in the oven.
• Remove the reduced sauce from the heat and whisk in the butter. Spoon sauce over oxtails and top with a small amount of gremolata. Serve with toasted French garlic bread.

RED WINE BRAISED OXTAIL

Steps:

• To make a roux, put 2 tablespoons of the oil in a small saucepan, add flour, and cook gently while stirring with a spatula preferably, until it becomes a nutty brown color.
• Add oxtails in a large bowl and either clean by running lemon wedges on the meat or rinse the meat with a mixture of vinegar and water. Rinse under running water, pat dry and set aside.
• In another heavy bottom skillet, heat about 2 - 3 tablespoons of oil. Add onions, scallions, garlic, and sauté for about 3 - 5 minutes stirring constantly. Add the smaller pieces of oxtail, thyme, tomatoes, celery, bay leaves, mango gourmet hot sauce, salt and black pepper to taste and sauté until browned. Transfer to slow cooker or crockpot.
• Add remaining oil to the skillet and sauté the larger pieces of oxtail until browned on all sides. Remove and add to crockpot or slow cooker. Pour off the fat from the skillet, add the wine and bring to a boil while scrapping the bottom of the pan. Keep cooking the wine until it becomes syrupy and almost disappears.
• Stir in the roux slowly until well mixed. Slowly add the beef stock, bring to a boil while stirring to mix completely. Add salt and pepper to taste. Pour wine mixture over the oxtail in the crockpot or slow cooker. Add whole hot pepper if using.
• Cook on high for 6 hours until the meat is falling off the bone. After 4 ½ hours of cooking, add spinach and stir. Cover and continue to cook. When fully cooked, remove and set aside for a few minutes and skim the fat off top.
• Serve with rice.
• Optional: After adding the spinach, add 1/2 teaspoon garlic powder, salt and black pepper to taste and stir.

BRAISED OXTAILS WITH VEGETABLES AND RED WINE SAUCE

Steps:

• FOR OXTAILS: Place oxtails in heavy large pot; sprinkle with peppercorns and salt. Add red wine, carrots, onion, parsley, thyme and bay leaf. Cover and refrigerate at least 8 hours and up to 1 day. Preheat oven to 350. Using tongs, transfer oxtails to large bowl. Strain marinade, reserving vegetables and marinade separately. Heat oil in very large ovenproof pot over high heat. Pat oxtails dry. Working in batches, add oxtails to pot and brown on all sides, about 10 minutes per batch. Transfer to large bowl. Add drained vegetables, celery, shallots and garlic to pot; saute until beginning to soften, about 9 minutes. Return meat to pot. Pour marinade over meat-vegetable mixture. Bring to boil. Add both stocks and bring to boil. Cover pot. Transfer to oven; bake until oxtails are very tender, about 2 hours 15 minutes. FOR VEGETABLES: Bring stock and 2 tablespoons butter to boil in heavy medium saucepan. Reduce heat to medium. Add carrots and simmer until tender, about 12 minutes. Using slotted spoon, transfer carrots to medium bowl. Add onions to stock mixture and simmer until tender, about 20 minutes. Drain well; add onions to carrots in bowl. Meanwhile, mix remaining 2 tablespoons butter with flour in small bowl to combine. Using tongs, transfer oxtails to large serving bowl; cover with foil to keep warm. Strain cooking liquid into large saucepan. Bring to simmer over medium-high heat. Whisk in butter-flour mixture; simmer until thickened, whisking frequently, about 4 minutes. Season with salt and pepper. Pour sauce over oxtails. Arrange carrots and pearl onions around oxtails. Sprinkle with chives and serve.

BRAISED OXTAILS IN RED WINE SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.
• Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.
• Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
• Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.