Recipe of Favorite Braised oxtail in a red wine reduction

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Many things affect the quality of taste from Braised oxtail in a red wine reduction , starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Braised oxtail in a red wine reduction delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Braised oxtail in a red wine reduction is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Braised oxtail in a red wine reduction estimated approx 4 mins.

To get started with this recipe, we must prepare a few ingredients. You can have Braised oxtail in a red wine reduction using 16 ingredients and 5 steps. Here is how you can achieve that.

I recently moved to Okinawa Japan and found Oxtail pretty cheap. I figured it would be good braised like I do my veal shank. It turned out beautiful. It's braised in a delicious sauce that falls off the bone!

Ingredients and spices that need to be Make ready to make Braised oxtail in a red wine reduction :

1. 3-5 pounds oxtails
2. 1 cup flour
3. 1 T pepper
4. pinch garlic powder
5. pinch onion powder
6. 1 bottle dry red wine reduced by half
7. 1 quart beef broth
8. pinch thyme
9. 2 bay leaves
10. Couple minced garlic
11. 1 onion
12. 3 carrots
13. 3 celery
14. 2 leeks
15. handful parsley
16. dash oregano

Instructions to make to make Braised oxtail in a red wine reduction

1. Combine the flour, salt, pepper, garlic powder, onion powder and dredge the oxtails in the flour.
2. Seat the meat on both sides and make sure you get a nice browning, this is developing the flavor...
3. Combine the veggies and sauté until soft. Add the spices and simmer until fragrant.
4. Pour in the wine and broth. Cover and place in 325 oven for 3 to 4 hours until meat is falling off the bone.
5. When finished, take the oxtails out and strain the liquid into another pan. Reduce the liquid until it thickens. Pour over the oxtail. I like to serve it over polenta and top with fresh grated Parmesan.

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