Wine Braised Oxtails | It's Only Food w/Chef John Politte

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides sweetness and acidity without alcohol.

beef broth

🥗Healthier: homemade vegetable broth

💰Cheaper: chicken broth

Chicken broth is often less expensive and still adds flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly option for sautéing.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch can thicken the sauce without gluten.

Welcome back to It's Only Food; today we're making wine braised oxtails.

Introduce the ingredients: oxtails, olive oil, shallots, baby carrots, celery, tomato paste, ketchup, garlic cloves, beef stock, parsley, rosemary, bay leaves, lemon zest, flour, salt, black pepper, and allspice.

Mix 2.5 teaspoons of black pepper, 0.5 teaspoons of allspice, and flour in a bowl.

Dredge oxtails in the flour mixture until fully coated and place them on a clean plate.

Cover the dredged oxtails with plastic wrap and refrigerate for 2 hours.

Chop baby carrots, celery, and shallots into uniform pieces for the mirepoix.

Tie parsley and rosemary together with wire to create a bouquet garni; add three bay leaves.

Heat a Dutch oven over medium-high heat and add enough olive oil to cover the bottom.

Check the oil temperature with a piece of parsley; when it crackles, add the oxtails in batches without overcrowding.

Sear the oxtails on all sides until browned, about 8-10 minutes, then remove and set aside on a clean plate.

Add chopped shallots to the pot and caramelize for about 10 minutes, stirring occasionally.

Add the chopped carrots and celery to the pot and stir to combine with the shallots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary