Red Wine-braised Oxtails

Red Wine-braised Oxtails
Photo by James Carrier

Ingredients

  • About ¼ cup balsamic vinegar
  • 1 bottle (750 ml.) Cabernet Sauvignon or other dry red wine
  • 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme
  • Yukon Gold Mashed Potatoes (recipe follows; see notes)
  • 3 cups fat-skimmed beef broth
  • 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
  • 4 pounds oxtails, cut at joints
  • + 5 more ingredients
    • Caramelized Root Vegetables (recipe follows; see notes)
    • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
    • 1 ½ tablespoons cornstarch
    • Salt and pepper
    • Fresh thyme sprigs, rinsed

1. Rinse oxtails and pat dry; trim off and discard excess fat. Sprinkle lightly all over with salt and pepper, and place in a 12- by 17-inch roasting pan. Bake, uncovered, in a 450° regular or convection oven, turning once with tongs, until oxtails are well browned all over, 30 to 40 minutes tota...

View full recipe at My Recipes

Comments

Variations on Red Wine-braised Oxtails

  • Red-Wine-Braised Oxtails
    • celery root puree or mashed potatoes
    • 3 fresh thyme sprigs
    • 2 celery ribs
    • 2 medium leeks (white parts only)
    • 1 medium onion
    • 4 cups beef broth
    • +7 other ingredients


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