BRAISED OXTAILS IN RED WINE SAUCE
This is a perfect dish on a cold winter day. It takes time and a little bit of effort but is well worth it. The oxtails are so tender and the red wine gives this dish a wonderful flavor.
Provided by Anonymous
Categories 100+ Everyday Cooking Recipes
Time 4h30m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 891.1 calories, Carbohydrate 36.4 g, Cholesterol 228.4 mg, Fat 33.9 g, Fiber 2.7 g, Protein 64.6 g, SaturatedFat 15.8 g, Sodium 1132.4 mg, Sugar 5.6 g
WINE-BRAISED OXTAIL
Oxtail is cooked low and slow with red wine until tender and succulent. Peppery watercress is added at the last minute until it's just wilted.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 7
Steps:
- Season oxtail generously with salt and pepper. In a large Dutch oven, heat oil over medium-high. Place flour in a shallow pie pan; season with salt and pepper. Dredge oxtail in flour mixture until coated all over, shaking off excess.
- Working in batches, sear oxtail in Dutch oven until well browned on all sides, about 15 minutes. Remove oxtail and set aside. Wipe out Dutch oven and return oxtail to pot. Add wine and enough water to cover oxtail halfway, about 3 cups. Bring to a simmer and cook, partially covered, turning oxtail to prevent drying out. After 3 hours, add additional 2 cups water if necessary. Continue cooking until meat is tender and pulls away from bone, 3 hours more.
- Remove oxtail and set aside. Pour cooking liquid into a fat separator. Allow fat to rise to top. Pour defatted cooking liquid back into pot. Cook over medium-high heat until reduced and thickened, about 15 minutes. Return oxtail to pot and stir in watercress. Cook until oxtail is heated through, about 5 minutes.
- Serve oxtail either on the bone or with meat removed from bone and transferred to a shallow dish. Pour reduced cooking liquid and watercress mixture over meat and serve immediately.
OXTAIL BOURGUIGNONNE
This yummy recipe hails from the February 2011 issue of "Bon Appetit." DH and I easily halved the recipe. This meal is good for a weekend when you have a lot of time on your hands--it is not difficult, but takes awhile to make. The meat came out very tender. We used merlot for the wine, an assortment of mushrooms, and dried bay leaves. We served with roasted asparagus and Recipe #251600 251600 to soak up the sauce.
Provided by Dr. Jenny
Categories Stew
Time 4h55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to plate. Pour drippings into small bowl.
- Return 6 Tb drippings to pot (add olive oil, if necessary, to measure 6 Tb total; reserve bacon for another use).
- Tie parsley, thyme, and bay leaves together for bouquet garni.
- Stir 1 Tb flour and butter in small bowl to smooth paste.
- Whisk 1 1/2 cups flour, 2 tsp salt, 1/2 tsp freshly ground black pepper, and nutmeg in medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat.
- Heat bacon drippings in pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch.
- Reduce heat to medium-low. Add chopped onions, diced carrot, and minced garlic to pot. Saute until onions soften, 5 to 6 minutes. Return oxtails and any accumulated juices to pot. Add bouquet garni, then broth and wine. Bring to boil. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain gentle simmer, about 3 hours.
- Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves. Increase heat and return to boil. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender, about 45 minutes longer.
- Tilt pot and spoon off any fat that rises to surface. Stir flour paste into stew. Simmer uncovered until sauce thickens slightly, stirring occasionally, 6 to 8 minutes. Season to taste with salt and pepper.
- Do Ahead: Can be made 1 day ahead. Cool 1 hour. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before serving.
BRAISED OXTAILS "ANTON"
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h55m
Yield 4 servings
Number Of Ingredients 19
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.
OXTAIL BOURGUINONNE
Provided by Jean Anderson
Categories Soup/Stew Wine Beef Braise Stew Low Cal High Fiber Bon Appétit
Yield 6 servings
Number Of Ingredients 16
Steps:
- Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to plate. Pour drippings into small bowl. Return 6 tablespoons drippings to pot (add olive oil, if necessary, to measure 6 tablespoons total; reserve bacon for another use). Tie parsley, thyme, and bay leaves together for bouquet garni. Stir 1 tablespoon flour and butter in small bowl to smooth paste.
- Whisk 1 1/2 cups flour, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and nutmeg in medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat.
- Heat bacon drippings in pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch.
- Reduce heat to medium-low. Add chopped onions, diced carrot, and minced garlic to pot. Sauté until onions soften, 5 to 6 minutes. Return oxtails and any accumulated juices to pot. Add bouquet garni, then broth and wine. Bring to boil. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain gentle simmer, about 3 hours. Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves. Increase heat and return to boil. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender, about 45 minutes longer.
- Tilt pot and spoon off any fat that rises to surface. Stir flour paste into stew. Simmer uncovered until sauce thickens slightly, stirring occasionally, 6 to 8 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool 1 hour. Refrigerate uncovered until cold, then cover and keep refrigerated. rewarm over low heat before serving.
More about "oxtail bourguinonne recipes"
OXTAIL BOURGUIGNONNE RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (59)Estimated Reading Time 2 minsServings 6
- Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to plate. Pour drippings into small bowl. Return 6 tablespoons drippings to pot (add olive oil, if necessary, to measure 6 tablespoons total; reserve bacon for another use). Tie parsley, thyme, and bay leaves together for bouquet garni. Stir 1 tablespoon flour and butter in small bowl to smooth paste.
- Whisk 1 1/2 cups flour, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and nutmeg in medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat.
- Heat bacon drippings in pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch.
- Reduce heat to medium-low. Add chopped onions, diced carrot, and minced garlic to pot. Sauté until onions soften, 5 to 6 minutes. Return oxtails and any accumulated juices to pot. Add bouquet garni, then broth and wine. Bring to boil. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain gentle simmer, about 3 hours. Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves. Increase heat and return to boil. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender, about 45 minutes longer.
OXTAIL BOURGUIGNON RECIPE - OPRAH.COM
From oprah.com
BRAISED OXTAIL RECIPE - THE SPRUCE EATS
From thespruceeats.com
OXTAIL RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
OXTAIL BOURGUINONNE - LUNCH RECIPES
From fooddiez.com
THE CLASSIC, FRENCH OXTAIL STEW - RAGOûT DE QUEUE DE BEOUF
From youtube.com
OXTAIL BOURGUINONNE | OXTAIL RECIPES, OXTAIL, RECIPES
From pinterest.de
OXTAIL WITH MILK STOUT AND MARJORAM | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
HOW TO COOK THE PERFECT BOEUF BOURGUIGNON | MEAT | THE GUARDIAN
From theguardian.com
OXTAIL BOURGUIGNON RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OXTAIL BOURGUINONNE
From pinterest.com.au
OXTAIL BOURGUINONNE | MAGGIE | COPY ME THAT
From copymethat.com
OXTAIL BOURGUINONNE | MAGGIE | COPY ME THAT
From copymethat.com
OXTAIL BOURGUIGNONNE | RECIPE | OXTAIL RECIPES, RECIPES, FOOD
From pinterest.com
OXTAIL BOURGUIGNON FROM COOK, EAT, REPEAT: INGREDIENTS, RECIPES …
From app.ckbk.com
OXTAIL BOURGUIGNON | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
OXTAIL BOURGUINONNE | RECIPE | OXTAIL, OXTAIL RECIPES, COOKING
From pinterest.co.uk
OXTAIL BOURGUINONNE RECIPE REVIEWS AT EPICURIOUS.COM
From pinterest.jp
OXTAIL BOURGUINONNE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RED WINE BRAISED OXTAILS WITH BUTTERNUT SQUASH AND PEARL ONIONS
From thedailymeal.com
FOODS TO TRY: 7 OXTAIL RECIPES YOU DIDN'T KNOW YOU NEEDED IN …
From thedailynutrition.com
HOW TO MAKE IT: FELICITY CLOAKE’S BOEUF BOURGUIGNON RECIPE
From nationalgeographic.co.uk
OXTAIL BOURGUIGNONNE | LEFTY SPOON
From leftyspoon.com
WHAT IS OXTAIL, HOW TO COOK IT, AND WHAT YOU'RE MISSING
From truorganicbeef.com
OXTAIL BOURGUINONNE - MEALPLANNERPRO.COM
From mealplannerpro.com
RECIPE - OXTAIL BOURGUIGNON | COOKINGBITES COOKING FORUM
From cookingbites.com
BEST OXTAIL RECIPES | ALLRECIPES
From allrecipes.com
PALEO BEEF OXTAIL BOURGINON | GRASS FED GIRL
From grassfedgirl.com
WHAT IS OXTAIL AND HOW IS IT USED? - THE SPRUCE EATS
From thespruceeats.com
OXTAIL BOURGUINONNE | ON THE MENU @ TANGIE'S KITCHEN
From qnholifield.com
10 BEST OXTAIL RECIPES | YUMMLY
From yummly.com
JERK-SPICED OXTAIL STEW - LEFTY SPOON
From leftyspoon.com
You'll also love