Description
A rich and hearty dish of tender oxtail slow-cooked in a flavorful red wine sauce.
Ingredients
Scale
- 2 pounds oxtail
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups red wine
- 1 cup beef broth
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon thyme
- salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Brown the oxtail on all sides.
- Remove the oxtail and set aside. In the same skillet, add onion, carrots, and celery; cook until softened.
- Add garlic and cook for another minute.
- Stir in the red wine, scraping up any browned bits from the bottom of the skillet.
- Add beef broth, tomato paste, bay leaves, and thyme. Return the oxtail to the pot.
- Cover and cook on low for 6-8 hours until the oxtail is tender.
- Season with salt and pepper before serving.
Notes
- For a richer flavor, use a full-bodied red wine.
- Serve with mashed potatoes or crusty bread.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 150mg