Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, braised oxtail in a red wine reduction. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Oxtails in a red-wine braised reduction sauce. Competition BBQ, Homecooking , All Things Food. Oxtails are browned in butter before they go into the oven for a long slow roast that makes them perfectly tender.

Braised oxtail in a red wine reduction is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Braised oxtail in a red wine reduction is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have braised oxtail in a red wine reduction using 16 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Braised oxtail in a red wine reduction:

1. Get 3-5 pounds oxtails
2. Prepare 1 cup flour
3. Prepare 1 T pepper
4. Get pinch garlic powder
5. Get pinch onion powder
6. Make ready 1 bottle dry red wine reduced by half
7. Get 1 quart beef broth
8. Make ready pinch thyme
9. Take 2 bay leaves
10. Make ready Couple minced garlic
11. Make ready 1 onion
12. Get 3 carrots
13. Get 3 celery
14. Get 2 leeks
15. Make ready handful parsley
16. Take dash oregano

Garlic Braised Short Ribs With Red Wine. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Toss oxtails with remaining pan gravy. Taste and adjust seasonings if necessary.

Instructions to make Braised oxtail in a red wine reduction:

1. Combine the flour, salt, pepper, garlic powder, onion powder and dredge the oxtails in the flour.
2. Seat the meat on both sides and make sure you get a nice browning, this is developing the flavor…
3. Combine the veggies and sauté until soft. Add the spices and simmer until fragrant.
4. Pour in the wine and broth. Cover and place in 325 oven for 3 to 4 hours until meat is falling off the bone.
5. When finished, take the oxtails out and strain the liquid into another pan. Reduce the liquid until it thickens. Pour over the oxtail. I like to serve it over polenta and top with fresh grated Parmesan.

In a small bowl, toss together chopped parsley, garlic, lemon zest and a pinch of salt. Toss oxtails in flour, firming it on well. Heat oil in a large frying pan then brown with oxtails slowly. Transfer these to a baking dish or casserole. Add shallots, red wine and sufficient beef stock or water to completely cover the meat.

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