Oxtail Braised in Red Wine

Oxtail Braised in Red Wine

It couldn’t get simpler than this. This dish all it basically needs is time.

Don’t confuse fat with gelatin. Oxtail contains a lot of the latter. You’ll be rewarded with tender and unctuous meat that asks for yet another glass of wine.

  • Oxtail, cut in pieces
  • a chopped medium onion
  • two cloves of garlic, chopped
  • bay leave
  • a bottle of good red wine
  • butter or vegetable oil
  • salt and pepper.
  1. Brown onion and garlic in some butter or oil.
  2. Add meat and enough wine to cover it.
  3. Let it simmer for 2-3 hours over very low heat until meat is done, dark and bright.

Best eaten with rich mashed potatoes or parsnips.

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