Braised Oxtails in Red Wine

There’s nothing quite like braising meat low and slow in the oven when the weather’s cool and a misty rain is falling. That was our excuse yesterday although I’ll admit we got peeks of sunshine throughout the day. It’s one of the reasons I love the Oregon coast so much – if you get tired of the weather, just wait a minute because sure as shootin’ it’s going to change.

I know we’ve been doing a lot of braising this month while we’ve been here at the beach but we’re just taking advantage of being here because back in Tucson where we live during the rest of the year it’s salad weather now.

As for the oxtails – considered by many to be merely a vehicle for making a pot of soup or stock, Big Guy has a fondness for this particular preparation that calls for the larger pieces braised in a vegetable laden red wine concoction and finished at the very end with a splash of cognac or brandy. Actually, I would have used some of his Knob Creek bourbon had he not been standing right beside me at the time. The richly flavored tender meaty morsels of the tail end of the bovine are perfect done this way; however, if eating this particular part of the animal gives you shivers just substitute short ribs but be sure to choose some that have the bones in them because that’s where a lot of the flavor comes from.

Served on a bed of creamy mashed potatoes, in our case loaded with horseradish and black pepper because we’re on a horseradish kick, along with a side of newly harvested locally grown carrots, it was truly the perfect dish for a perfect finish to another perfect day. You see, we happen to be entertaining “our” sweet Sophia, a true bonus that’s come into our lives as a result of the last ten years spent in Tucson. A former student of Big Guy’s, we couldn’t love her more if she were our own daughter …and that’s the honest truth.

Oxtails Braised in Red Wine (Adapted from Gourmet)

One 750 ml bottle good Bordeaux or Burgundy

2.5 pounds oxtails

Flour for dredging

Salt & pepper

1/4 cup unsalted butter

3 shallots

6 garlic cloves, smashed and peeled

2 medium carrots

2 medium leeks (white part only)

1 medium onion

3 small celery ribs with leaves

3 fresh thyme sprigs

3 bay leaves

1 bunch parsley stems

2 cans beef consomme’

Preheat oven to 325. Place wine in a heavy saucepan and reduce by half. Trim oxtails and pat dry. Season with salt and pepper, then dredge in flour. Heat butter in a heavy Dutch oven and brown floured oxtails over medium high heat. Remove from pot and set aside. Coarsely chop vegetables and add to pot and cook over moderately low heat until just softened. Place browned oxtails over vegetables, add wine, herbs and consommé to cover oxtails. Bring to a boil, then place in oven and cook covered for 3 to 3-1/2 hours or until meat is very tender. Remove lid from pot 30 minutes prior to finish to reduce liquid. If necessary you may thicken sauce with a cornstarch slurry (1 tablespoon cornstarch to quarter cup of water). Stir in brandy or cognac just before serving. Serves 4 people.

 

Comments

[Lea]

What a yummy plate of food! Nothing but love and goodness and comfort right there!

[pam]

Yum. We just bought some more Knob Creek, I have a recipe for chocolate bourbon pops that is next on my list.

[Lorraine]

I for one love oxtails. What a rich looking dinner. I just love your horseradish mashed potatoes. Glad Sophia arrived safe and sound. Still under the weather here.

[June]

Lea - it so totally suited the time and place.

Pam - Knob Creek is the best isn't it but you know who'd be crying about it going into chocolate bourbon pops. As for me, I'd be begging at the door for them. LOL

Lorraine - so wish you were feeling better. It's the pits feeling lousy. Hopefully some antibiotics will kick it to the curb...we'll be here cookin' for another week and we're not done with you yet!

[shaun]

Mmm this has inspired me to make this today, my local butcher has wonderful oxtails always in stock. I may add a few suet dumplings towards the end of cooking and the horseradish mash is a must, with perhaps a couple of garlic cloves added to the boiling potatoes. By the way I'm loving the name of that bourbon...Knob Creek..lol!

[June]

Shaun - the suet dumplings and garlic in the potatoes sound like great ideas. I watched a cooking show the other day that served the oxtails on creamy, cheese polenta and it looked pretty delicious too; in fact, I think a repeat is in order soon.

[shaun]

Funny you should say that, last week I was out and had a slow cooked lamb shank in a red wine jus on a bed of polenta with honey roasted vegtables, beautiful!