Description
A rich and hearty dish featuring tender oxtail braised in a luxurious bone broth reduction.
Ingredients
Scale
- 4 pounds oxtail
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 4 cups bone broth
- 1 cup red wine
- 2 bay leaves
- 1 teaspoon thyme
- Salt to taste
- Black pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Brown oxtail on all sides, then remove and set aside.
- Add onions, carrots, and celery to the pot. Sauté until softened.
- Stir in garlic and cook for another minute.
- Return oxtail to the pot. Add bone broth, red wine, bay leaves, and thyme.
- Bring to a boil, then reduce heat and cover. Simmer for 3-4 hours until oxtail is tender.
- Remove oxtail and reduce the sauce over medium heat until thickened.
- Serve oxtail with sauce ladled over the top.
Notes
- For an even richer flavor, braise the oxtail a day before and let it sit overnight in the fridge.
- Pair this dish with mashed potatoes or crusty bread.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 oxtail piece
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 120mg