Ingredients: |
Ingredients: 2 1/2tsp coarse kosher salt, or more as neede
2tsp black pepper
1/2tsp ground allspice
5lbs beef oxtails, patted dry
2T EVOO
4 shallots, peeled, trimmed, and sliced lengthwise
4 large carrots, peeled and cut into 3" lengths
2 small or 1 large celery, peeled and cut into 2" chunks
1T tomato paste
6 large gain cloves, finely chopped
1 bottle of dry red wine (750ml)
1c chicken broth
5 parsley sprigs, plus 1/4c chopped parsley leaves
2 rosemary branches
2 bay leaves
Grated zest of 1 lemon
Torn celery leaves, for garnish (optional)
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Directions: |
Directions:1) In large bowl, combine salt, pepper, and allspice. Add oxtail and rub mixture all over. Cover with plastic wrap and refrigerate 2hrs (all night is best)
2) Heat 8qt Dutch oven with lid over med-high heat, add oil and warm through. Add as many oxtail pieces 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 lol the oxtails.
3) Add shallot to the pan drippings and cook over med heat u tip lightly caramelized, about 10 minutes. Add carrots and celery root and cook about 5 minutes. Stir in tomato paste and 2/3 of the garlic (save the rest for garnish) and cook 1 minute.
4) Preheat oven to 325º. 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.
5) Return oxtails to pot and bring to a simmer. Cover pot and transfer to ovenCook, turning oxtails every 30 minutes (until meat is fork tender) about 3 - 3 1/2 hrs
6) 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. |
This recipe for Wine Braised Oxtail is from