Oxtails

[racfish]

Since my retirement I've had plenty of kitchen time. Last night I followed a recipe from "Bon Apettit" mag. Prep time was about 2 hours and 3.5 hours cooking.Most ingredients came from my garden and it called for red wine so I used my Elderberry wine from 1986 that I made.The wine reduction was great. My self and my room mate sucked the bones so clean they looked like fossils.


2 (750 milliliter) bottles dry red wine


1 cup all-purpose flour


1 teaspoon garlic powder


1 teaspoon onion powder


salt and pepper to taste


5 pounds beef oxtail, cut into pieces


1/4 cup butter, divided


5 shallots, chopped


5 cloves garlic, chopped


1 onion, chopped


2 carrots, chopped


2 celery ribs, chopped


2 sprigs fresh thyme


1 bay leaf


2 sprigs flat-leaf parsley


5 cups beef broth

Directions


1.Preheat oven to 325 degrees F (165 degrees C).
2.Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.
3.Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.
4.Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
5.Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.

[MarkFromSea]

Mouth watering! Heading to the fridge now to find something to tide me over till I can get Robyn to cook this. Thanks Ralph!

[racfish]

I followed the recipe to the letter. Like I said they came out great.

[sickbayer]

Love oxtail gonna have to give this a try, oxtail soup is my favorite soup.

[Bodofish]

That's the way I've been doing them for years with one little difference. I stir in a cup of rice with braised veggies and a little extra liquid to the reduced wine.... or just not quite reduced as much. Put the ox tails into the mix, cover it tight and let 'er go till done. I always like to put in lots of veggies, one pot meal. The pot is always spotless. Ox Tials used to be one of those cuts that was dirt cheap cause no one wanted to or knew how to cook them. Now they want as much a good steak for them and there's a lot of bone in there..... Yummmmmmm sucking the ox tails....

You can always do the same with Beef, Lamb, Elk, Moose....... Shanks just another cut that used to be sooooo cheap yet soooo good.

[racfish]

I did the same basic recipe using lamb shanks. . Im laughing because I remember the butcher who used to give me oxtails damn near for free. Now its 10 bucks for 3 pieces. Safeway has a managers special. 30% off but you need to get there the day they go in. Not all Safeways carry oxtails. Walmart has them reasonably priced. While Im on public assistance I need to be careful how much I spend on food.Bon appetit everyone.

[fishingnut71]

I grew up on that. ITS AWESOME! Still my favorite soup.