Wine-Braised Oxtail

Name: Wine-Braised Oxtail
Total time: 4 h
Yield: 4 to 6 servings
Ingredients: 2 1/2 teaspoons coarse kosher salt, more as needed; 2 teaspoons black pepper; 1/2 teaspoon ground allspice; 5 pounds beef oxtails, patted dry; 2 tablespoons extra-virgin olive oil; 4 shallots, peeled, trimmed and sliced lengthwise 1/4-inch-thick; 4 large carrots, peeled and cut into 3-inch lengths; 2 small or 1 large celeriac, peeled and cut into 2-inch chunks; 1 tablespoon tomato paste; 6 large garlic cloves, finely chopped; 1 bottle (750 milliliters) dry red wine; 1 cup chicken stock; 5 parsley sprigs, plus 1/4 cup chopped parsley leaves; 2 rosemary branches; 2 bay leaves; Grated zest of 1 lemon; Torn celery leaves, for garnish (optional)

By Melissa Clark

Total Time: 4 hours, plus at least 2 hours’ marinating
Rating: 5(840)
Comments: Read comments

Don’t be scared off by oxtail just because you may never have cooked it before. It’s as meaty and rich as short ribs, and just as straightforward to prepare. In this hearty braise, the meat is simmered in wine with carrots and celeriac. Feel free to substitute other vegetables for those roots. For example: mushrooms, celery stalks, turnips, rutabaga, winter squash chunks, and sweet potatoes would all be happy additions to the pot. Or leave the vegetables out and serve the whole thing over mashed potatoes, egg noodles or polenta. Like all braises, it can be made at least four days ahead, and gets better as it sits.

Featured in: Ode to a Slow-Cooked Oxtail

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Ingredients

Yield:4 to 6 servings

2½teaspoons coarse kosher salt, more as needed
2teaspoons black pepper
½teaspoon ground allspice
5pounds beef oxtails, patted dry
2tablespoons extra-virgin olive oil
4shallots, peeled, trimmed and sliced lengthwise ¼-inch-thick
4large carrots, peeled and cut into 3-inch lengths
2small or 1 large celeriac, peeled and cut into 2-inch chunks
1tablespoon tomato paste
6large garlic cloves, finely chopped
1bottle (750 milliliters) dry red wine
1cup chicken stock
5parsley sprigs, plus ¼ cup chopped parsley leaves
2rosemary branches
2bay leaves
Grated zest of 1 lemon
Torn celery leaves, for garnish (optional)

Ingredient Substitution Guide

Preparation

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Step 1
In a large bowl, combine salt, pepper and allspice. Add oxtail to bowl and rub the mixture all over the meat. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Step 2
Heat an 8-quart Dutch oven, or a heavy soup pot with a lid, over medium-high heat. Add oil and warm through. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally, until the meat is uniformly golden brown all over, including the sides. Transfer meat to a plate; repeat until you’ve browned all the oxtail.
Step 3
Add shallot to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes. Add carrot and celery root and cook 5 minutes. Stir in tomato paste and two-thirds of the garlic (save the rest for garnish) and cook 1 minute.
Step 4
Heat oven to 325 degrees. Pour wine and stock into pot. Bundle parsley sprigs, rosemary branches and bay leaves with kitchen twine and drop into pot. Bring mixture to a simmer and cook over medium heat until liquid has reduced by half, about 15 minutes.
Step 5
Return oxtail to pot and bring to a simmer. Cover pot and transfer to oven. Cook, turning oxtails every 30 minutes, until meat is fork tender, 3 to 3½ hours.
Step 6
Transfer oxtails to a plate. Spoon off fat from surface of pan juices and discard (there will be a lot of it). Toss oxtails with remaining pan gravy. Taste and adjust seasonings if necessary. In a small bowl, toss together chopped parsley, garlic, lemon zest and a pinch of salt. Scatter mixture over oxtails and garnish with the celery leaves, if using, before serving.

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Ratings

5 out of 5

840 user ratings

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Comments

Tom Miller8 years ago

Don't substitute beef stock for chicken. Chicken stock in this recipe instead of beef adds flavor, depth, and complexity and is here for a reason. See rule 6: http://www.seriouseats.com/2016/01/food-lab-follow-the-rules-for-the-bes...

Suzanne M8 years ago

Made with half the meat. Added about 1 cup of dried beans before putting in the oven. Delicious.

Martin8 years ago

I hope now Melissa is in Jamaica she's checking out the seasonings - particularly the use of Angostura Bitters in stews like this one. All spice is much better bought whole and ground for use.

liz1 week ago

Don’t skip the garnish! Amazing what a difference it made.

Togue1 week ago

This was spectacular. I made it as close to the original as I could given my supplies: didn't have rosemary so subbed some old fennel tops that had been lurking in my crisper drawer. Also added gnocchi in the last half hour to cook in the pan. I had my first plate right out of the oven last night and can't wait to eat more tonight.

Christopher3 weeks ago

Love this recipe, it’s so flexible! Didn’t have rosemary, so subbed in some thyme and a little sage. No tomato paste, so we pivoted and added a little sweet vermouth during the cook to add depth and a kiss of sugar. Decided to cook it down more, and lengthened the braise until it could be pulled off the bone like carnitas. The veggies cooked down nearly completely as well, nearly to paste with a beautiful umami richness. After the cook, I pulled the oxtails, then separated the fat and tossed the veggie paste onto the pulled oxtail. Going to heat this in a pan for dinner time, caramelizing the edges, and will top risotto with it then garnish with the lemon zest parsley. Leftovers will go into some oxtail tacos tomorrow.

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