Braised Oxtail in Red Wine | EASY | The Prince Eats

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.

Prep all ingredients and place them near your cooking station.

Rinse and clean the oxtails, then dry them under paper towels.

Season oxtails with black pepper and kosher salt on both sides.

Heat a heavy bottom pot (brazer) over high heat and add oil.

Sear oxtails in the pot for 6-8 minutes on all sides until browned.

Remove oxtails from the pot and reduce heat to medium.

Toast garlic and leeks in the pot for 3-5 minutes until golden brown, then remove.

Add chopped onions to the pot and cook for 3-5 minutes until softened.

Add tomato paste to the center of the pot and cook for 2-3 minutes with a pinch of salt.

Stir in 1 teaspoon of all-purpose flour to thicken the gravy.

Turn heat to medium-high and add red wine, simmer until alcohol smell dissipates.

Add enough beef stock to slightly loosen the gravy.

Carefully add oxtails back to the pot, tucking garlic, leeks, and herbs below the surface.

Add more beef stock to cover the oxtails halfway, leaving an inch of space at the top.

Bake in the oven at 325°F for 3.5 hours.

Let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary