Braised Oxtail with Wine and Herbs

Oxtail is high in gelatin, and it gives extraordinary texture to the sauce in this robust dish.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Main Course

Ingredients

6 1/2 lb (3 kg) oxtail, cut into 1 1/2; in (3.5 cm) lengths		2 onions, chopped
1/2 cup all-purpose flour		2 carrots, cut into large chunks
4 tbsp olive oil		1 fennel, diced
1 tbsp honey		2 garlic cloves, sliced
2 tbsp chopped thyme		2 fresh hot red chiles, chopped
2 tbsp chopped rosemary		one 750 ml bottle hearty red wine
salt and freshly ground black pepper		chopped parsley, to garnish

directions

Prep: 20 min Total:

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1
Preheat the oven to 300°F (150°C). Toss the oxtail in flour to coat lightly. Heat 2 tbsp of the oil in a large frying pan over medium-high heat. In batches, add the oxtail and cook, turning occasionally, about 5 minutes, until browned. Transfer to a large flameproof casserole.
2
Drizzle the honey over the oxtail. Sprinkle with the thyme and rosemary, and season with salt and pepper.
3
Heat the remaining oil in the frying pan. Add the vegetables, garlic, and chiles and cook for 6 minutes, until softened. Stir into casserole and add the wine. Cover and bake for 2–3 hours, until the oxtail is very tender. Skim the fat from the surface of the sauce. Garnish with chopped parsley and serve hot.

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Braised Oxtail with Wine and Herbs

Ingredients

directions