Recipe π§βπ³Braised Oxtailπ²
ππ§π π«πππ’ππ§ππ¬:
β’ 3 lbs oxtails, trimmed
β’ Salt and black pepper to taste
β’ 2 tablespoons vegetable oil
β’ 1 large onion, chopped
β’ 3 cloves garlic, minced
β’ 1 tablespoon fresh ginger, minced
β’ 1 cup beef broth
β’ 1/2 cup red wine
β’ 2 tablespoons soy sauce
β’ 2 tablespoons Worcestershire sauce
β’ 2 bay leaves
β’ 1 teaspoon dried thyme
β’ 2 carrots, sliced
β’ 2 stalks celery, sliced
β’ Fresh parsley or chives, chopped for garnish (optional)
ππ’π«ππππ’π¨π§π¬:
1. Season the Oxtails: Generously season the oxtails with salt and black pepper on all sides.
2. Sear the Oxtails: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the oxtails in batches, searing them on all sides until they are browned. This should take about 5-7 minutes per batch. Remove the oxtails and set them aside.
3. SautΓ© the Aromatics: In the same pot, reduce the heat to medium. Add the chopped onion, minced garlic, and minced ginger. SautΓ© until the onion is translucent and the garlic and ginger are fragrant, about 3-4 minutes.
4. Deglaze the Pot: Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half, about 5 minutes.
5. Add the Liquid and Seasonings: Stir in the beef broth, soy sauce, Worcestershire sauce, bay leaves, and dried thyme. Mix well.
6. Braise the Oxtails: Return the seared oxtails to the pot, nestling them into the liquid. Add the sliced carrots and celery. Bring the mixture to a simmer, then cover the pot with a lid.
7. Slow Cook: Reduce the heat to low and let the oxtails braise for about 2.5 to 3 hours, or until the meat is tender and falling off the bone. You can also transfer the pot to a preheated oven at 325Β°F (163Β°C) for the same amount of time.
8. Finish and Serve: Once the oxtails are tender, remove the bay leaves. Adjust seasoning with salt and pepper if needed. Garnish with chopped parsley or chives if desired. Serve hot over mashed potatoes, rice, or with crusty bread..
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Prep Time: 15 minutes
Cooking Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 4
Kcal: Approximately 520 per serving
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