Being of Jamaican descent I grew up eating oxtails. But only one way, typically stewed/braised with some broad beans thrown in and served with rice and peas. It’s totally delicious if prepared correctly. I kind of always thought that only Jamaicans (maybe other West Indians too) ate oxtails until I realized that all sorts of countries have their own way of preparing oxtails. As a result whenever I go to a restaurant and see oxtails on the menu I’m usually inclined to give them a try.
One day many years ago I was watching the Food Network and Paula Deen prepared this recipe for oxtails. It looked and sounded delicious and I filed it away for a future meal. Fast forward a few years and I still haven’t made it! BUT I did find this recipe on Epicurious that is somewhat similar. What I liked about this recipe was the inclusion of leeks.
I ended up halving the recipe because using two bottles of wine hurt my heart a little bit and also I really didn’t need 6 lbs of oxtail. Making this dish is really simple. Some browning here, a bit of sauteeing there and then throw it all in the oven for a few hours. It’s not the most spring-like dish but I have been craving braised dishes for some reason.
It turned out great! I’m a sucker for meat braised in wine so I had a feeling that all would be right in the world. I also loved the flavours that the vegetables brought. The only annoying part about this recipe is that you end up discarding the vegetables. I ended up mashing them in the sieve to squeeze out all of their flavour for the sauce.
As you can see I served the oxtails on top of mashed potatoes which was a fantastic choice. They would also be great served over polenta. I’m filing this one away for when the weather starts to cool down.
Red-Wine-Braised Oxtails
Two 750-ml. bottles dry red wine (preferably Burgundy)
12 large oxtail pieces (about 6 pounds total)
1/2 stick (1/4 cup) unsalted butter
5 shallots
5 garlic cloves
2 medium carrots
2 medium leeks (white parts only)
1 medium onion
2 celery ribs
3 fresh thyme sprigs
3 bay leaves
1 bunch parsley stems
about 4 cups beef broth
Accompaniment: celery root puree or mashed potatoes
Preheat oven to 325°F.
In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups). Trim oxtails and pat dry. Season oxtails with salt and pepper. In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tablespoon butter over moderately high heat until foam subsides and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl. Coarsely chop shallots, garlic, carrots, leeks, onion, and celery. Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened.
Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 to 3 1/2 hours, or until meat is very tender but not falling off the bone. Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter.
Serve oxtails and sauce with celery root puree or mashed potatoes.
Gourmet
December 1997
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Tonya, over polenta is a wonderful idea. Truly. Now I know why I’ve also thought you were a smarty pants.