QUEUE DE BOEUF BRAISÉE EN SAUCE

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

oxtail

🥗Healthier: beef shank

💰Cheaper: brisket

Beef shank is leaner and more affordable.

Preheat oven to 300°F (150°C).

Season oxtail with salt and black pepper.

Heat olive oil in a large Dutch oven over medium-high heat.

Sear oxtail on all sides until browned, about 8-10 minutes.

Remove oxtail and set aside; drain excess fat if necessary.

Add chopped onions, carrots, and celery to the pot; sauté until softened, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add tomato paste and cook for 2 minutes, stirring constantly.

Sprinkle flour over the vegetables and stir to combine; cook for 2 minutes.

Pour in red wine, scraping up any browned bits from the bottom of the pot.

Add beef broth, bay leaves, thyme, and the seared oxtail back to the pot.

Bring to a simmer, then cover and transfer to the oven.

Braise for 3-4 hours, until oxtail is tender and meat falls off the bone.

Remove from oven and let cool slightly; skim off excess fat from the surface.

Serve hot, garnished with chopped parsley.

Cooking Techniques

Spice Level: