Red Wine-braised Oxtails

Name: Red Wine-braised Oxtails
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters About balsamic vinegar; 750 milliliters bottle Cabernet Sauvignon or other dry red wine; 2 Tbsps cornstarch; 710 milliliters fat-skimmed beef broth; 1 Tbsp chopped fresh rosemary leaves or 1 teaspoon dried rosemary; 1 Tbsp chopped fresh tarragon or 1 teaspoon dried tarragon; 1 Tbsp chopped fresh thyme leaves or 1 teaspoon dried thyme; 2 kilograms oxtails, cut at joints; 4 servings Salt and pepper; 1 sprig Fresh thyme , rinsed

Red Wine-braised Oxtails might be just the main course you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 1316 calories, 142g of protein, and 60g of fat per serving. This recipe serves 4. If you have thyme leaves, rosemary leaves, salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Rinse oxtails and pat dry; trim off and discard excess fat.

Ingredients you will need

Oxtail

Sprinkle lightly all over with salt and pepper, and place in a 12- by 17-inch roasting pan.

Ingredients you will need

Salt And Pepper

Equipment you will use

Roasting Pan

Bake, uncovered, in a 450 regular or convection oven, turning once with tongs, until oxtails are well browned all over, 30 to 40 minutes total.

Ingredients you will need

Oxtail

Equipment you will use

Oven

Tongs

Add wine, broth, 1/4 cup vinegar, rosemary, tarragon, and thyme to pan. Stir gently to mix and scrape browned bits free. Cover pan tightly with foil.

Ingredients you will need

Rosemary

Tarragon

Vinegar

Broth

Thyme

Wine

Equipment you will use

Aluminum Foil

Frying Pan

Bake in a 325 regular or convection oven until meat is very tender when pierced, 2 1/4 to 2 3/4 hours.

Ingredients you will need

Meat

Equipment you will use

Oven

Mound mashed potatoes equally in the centers of four wide, shallow bowls. With tongs, lift oxtails from braising liquid and arrange equally around mashed potatoes. Scatter caramelized vegetables over meat, cover loosely with foil, and keep warm in a 200 oven.

Ingredients you will need

Vegetable

Potato

Oxtail

Meat

Equipment you will use

Bowl

Tongs

Aluminum Foil

Oven

Skim and discard any fat from braising liquid. Boil, uncovered, over high heat, stirring often, until reduced to 3 cups, 12 to 14 minutes. Meanwhile, in a small bowl, mix cornstarch with 2 tablespoons water until smooth. Stir into braising liquid, and stir until mixture boils and thickens. Taste and, if desired, add 1 to 2 more teaspoons vinegar.

Ingredients you will need

Corn Starch

Vinegar

Water

Equipment you will use

Bowl

Ladle sauce over meat and caramelized vegetables; garnish with thyme sprigs.

Ingredients you will need

Fresh Thyme

Vegetable

Sauce

Meat

Equipment you will use

Ladle

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Yukon Gold Mashed Potatoes. Peel 2 pounds Yukon Gold or russet potatoes; cut into 2-inch chunks.

Ingredients you will need

Russet Potato

Potato

Combine potatoes and about 1 quart water in a 3- to 4-quart pan. Cover and bring to a boil over high heat; reduce heat and simmer until potatoes mash very easily, about 20 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Frying Pan

Drain potatoes and return to pan.

Ingredients you will need

Potato

Equipment you will use

Frying Pan

Meanwhile, warm 3/4 cup milk or half-and-half and 2 tablespoons butter or margarine in a microwave-safe container in a microwave oven at full power (100%) until just steaming, or warm in a 1- to 1 1/2-quart pan over medium heat.

Ingredients you will need

Butter

Milk

Equipment you will use

Microwave

Oven

Frying Pan

Add milk mixture to potatoes and mash with an electric mixer on medium speed or a potato masher until smooth. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Potato

Milk

Equipment you will use

Hand Mixer

Potato Masher

Serve, or cover and keep warm in a 200 oven until ready to use.

Equipment you will use

Oven

Serve warm or at room temperature.

Caramelized Root Vegetables. Peel 2 carrots (about 3 oz. each) or 12 baby carrots (max. 3/4 in. thick), 1 parsnip (about 6 oz.) or 12 baby parsnips (max. 1 in. thick), 1 turnip (about 8 oz.) or 12 baby turnips (max. 1 in. wide), and 1 lb. pearl onions or 12 cipollini onions (max. 1 1/2 in. wide; or use 10 oz. frozen pearl onions, thawed).

Ingredients you will need

Pearl Onion

Root Vegetable

Parsnip

Baby Carrots

Carrot

Turnip

Cut carrots and parsnip crosswise into 1/2-inch-thick slices and turnip into 3/4-inch dice; if using baby vegetables, leave whole. In a 9- by 13-inch pan, mix vegetables with 1 1/2 tablespoons olive oil and 1 tablespoon chopped fresh thyme leaves.

Ingredients you will need

Fresh Thyme

Vegetable

Olive Oil

Carrot

Parsnip

Turnip

Equipment you will use

Frying Pan

Sprinkle lightly with pepper.

Ingredients you will need

Pepper

Bake in a 450 regular or convection oven, turning vegetables occasionally with a wide spatula, until well browned and tender when pierced, about 30 minutes.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Spatula