“Now this is how oxtails should taste,” my father declared after taking a bite of these glazed oxtails. I couldn’t agree more. We have a thing for oxtails in our family. Oxtail stew was a favorite winter dish my mom prepared when we were growing up.
If you are unfamiliar with oxtails, they are tails of steers, typically sold cut into segments. Most of what you buy is bone, and the meat is well exercised and fatty, so oxtail preparations lend themselves to slow cooking. Much like short-ribs, but in my opinion, even better. Think of the best pulled pork imaginable, but with beef.
In this recipe the oxtails are first browned, then slow cooked with red wine and stock. Then the segments are removed so you can strip the meat off of them and the liquid is reduced to a glaze. It’s actually pretty easy to make, most of the cooking time is hands-off while the oxtails are simmering.
Glazed Oxtails Recipe
As in any recipe that requires an entire bottle of wine, use a wine that you would enjoy drinking. The flavor of the wine will only be concentrated in this recipe, so if you don't like it to start with, you will not like it in this dish.
Ingredients
- 4 lbs of oxtails
- Kosher salt
- 1/4 cup grape seed or olive oil
- 2 cups of chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1 750ml bottle full bodied red wine
- 4 cups veal, beef, or chicken stock
- 1 teaspoon dried thyme
- Freshly ground pepper
Read More: Glazed Oxtails
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