John Myers
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Oxtail Braised in Red Wine
The perfect oxtail braised in red wine recipe with a picture and simple step-by-step instructions.
Oxtail spice:
- 2 Pc. Medium sized carrot
- 1 piece Leek
- 3 piece Tomatoes
- 1 piece Celery with leaves
- 3 piece Spring onion
- 2 piece Clove of garlic large
- 4 piece Bay leaf fresh
- 2 tablespoon Tomato paste concentrated three times
- 0,5 liter Red wine tart
- 1,5 teaspoon Black pepper
- 3 piece Allspice grains
- 2 teaspoon Mustard seeds brown
- 2 piece Cloves
- 1 piece Bay leaf
- 2 teaspoon Coarse salt
the Spice:
- Finely grate the herbs with the salt in a mortar (as the best aroma develops when freshly pounded)
Preparation:
- The whole thing should cook in a Roman saucepan, casserole or similar container in the oven.
- At 1.5 kg you usually have 4-8 pieces of meat enough for 2-3 people. All the vegetables, wash, clean and cut into slices.
- Sear the meat with the spice mixture in a pan (caution burns quickly), this can be done with a little cold water, simmer gently until the fat dissolves, then you can start frying. This is not out of stinginess but the food is already fat enough. After frying, put the meat in the pot and gradually sear the vegetables in the same pan in the same fat, then add the tomatoes and the pulp. When it is lightly brown, pour over the meat in the saucepan. Deglaze the pan with the red wine, scrape the roast set with a wooden spoon into the stock from the bottom and then pour over the vegetables and meat.
- Let the fresh bay leaves and the garlic on top and with the lid simmer in the oven at 80 ° – 100 ° for 1 hour. Can take up to 2 hours, it depends on the size of the pieces. Beware of boiling over and monitor the liquid. If necessary, add a little more water.
- Season to taste again before serving. Potatoes, dumplings or puree always go well … A glass or two of red wine to eat can’t hurt either. Since the recipe from France is “Bon Appétit”
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