Category: Beef Recipes, Dinner, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Oxtail, Recipes, Soup Recipes, Winter Recipes
Cuisine: European
Yields:
6 Servings
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
3 Hr 40 Mins
Total Time:
4 Hr 10 Mins
Oxtail in a European style with a Red Wine Sauce.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. Generously season oxtails with Kosher Salt and Ground Black Pepper. In a large lack eavy ases casserole (Potjie) heat oil on high heat until it shimmers. Add Oxtails in a single layer to hot Olive Oil working in batches if necessary and sear the Oxtails until browned on all sides about 10 minutes. Remove Oxtails with tongs to a plate (leaving the oil behind). Cover oxtails loosely and set aside.
- 2. Return Potjie to high heat until Olive Oil shimmers. Add Onion, Leeks and Garlic and saute stirring occasionally until golden brown for about 15 minutes. Add Tomatoes and cook until it deepens in color and smells sweet for about 2 minutes.
- 3. Add Sherry Vinegar and Honey stir until Honey is dissolved. Return Xxtails and any juices to the Potjie stirring gently with a wooden spoon. Add Red Wine and enough Stock to cover Bring to a boil reduce heat and add a bouquet garni made by tying the Parsley, Thyme and Bay Leaf together in cheesecloth with butcher's twine. Cover and let simmer over very low heat until meat is nearly falling off the bone for about 2 to 3 hours.
- 4. Transfer Oxtails to a heated serving bowl and keep warm. Remove and discard the bouquet garni. Return Potjie to heat. Skim off fat and oil from the surface of pan juices and bring to a simmer over medium-high heat until juices have thickened slightly about 5 minutes. Season to taste with Sherry Vinegar, Kosher Salt, and Pepper. Pour sauce over oxtail pieces and serve immediately with roasted potatoes.
