Braised Oxtails in Red Wine Sauce Recipe

Oxtails: The main protein of the dish, known for their rich, gelatinous meat that becomes tender when braised.

Red wine: Adds depth and complexity to the sauce; choose a dry red wine for best results.

Beef broth: Enhances the savory flavor of the dish and provides a base for the sauce.

Onion: Adds sweetness and depth to the sauce when cooked down.

Garlic: Provides a pungent, aromatic flavor that complements the richness of the oxtails.

Tomato paste: Adds a concentrated tomato flavor and helps to thicken the sauce.

Thyme: A herb that adds an earthy, slightly minty flavor to the dish.

Olive oil: Used for browning the oxtails and sautéing the vegetables.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and enhances the other flavors.

When browning the oxtails, make sure not to overcrowd the dutch oven. Browning in batches ensures that each piece gets a nice, even sear, which adds depth of flavor to the final dish.

• oxtails - Substitute with beef short ribs: Beef short ribs have a similar texture and richness, making them a good alternative for braising.

• red wine - Substitute with beef broth and balsamic vinegar: A mix of beef broth and balsamic vinegar can mimic the depth and acidity of red wine.

• beef broth - Substitute with chicken broth: Chicken broth can be used if beef broth is unavailable, though it may be slightly lighter in flavor.

• onion - Substitute with shallots: Shallots provide a similar aromatic base with a slightly sweeter and more delicate flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will lack the same pungency and texture.

• tomato paste - Substitute with canned tomatoes: Canned tomatoes can be reduced to a paste-like consistency and provide a similar depth of flavor.

• thyme - Substitute with rosemary: Rosemary offers a different but complementary herbaceous note that works well in braised dishes.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a suitable alternative for browning meat.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with additional umami flavor.

• pepper - Substitute with white pepper: White pepper provides a similar heat and can be used if black pepper is not available.

• Allow the braised oxtails to cool to room temperature. This prevents condensation from forming inside the storage container, which can dilute the sauce and affect the texture of the meat.
• Transfer the oxtails and sauce to an airtight container. Make sure the container is large enough to hold the oxtails and sauce without overflowing, but not so large that there is too much empty space.
• Label the container with the date. This helps you keep track of how long the braised oxtails have been stored.
• Store the container in the refrigerator if you plan to eat the oxtails within 3-4 days. The flavors will continue to meld, making the dish even more delicious.
• For longer storage, place the container in the freezer. The braised oxtails can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the oxtails in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor of the meat.
• Reheat the braised oxtails in a saucepan over medium heat. Stir occasionally to ensure even heating and to prevent the sauce from sticking to the bottom of the pan.
• Alternatively, you can reheat the oxtails in the oven. Preheat the oven to 325°F (163°C), place the oxtails and sauce in an oven-safe dish, cover with foil, and heat for about 20-30 minutes or until warmed through.
• If the sauce has thickened too much during storage, add a splash of beef broth or red wine to thin it out to your desired consistency.
• Serve the reheated braised oxtails with your favorite sides, such as mashed potatoes, rice, or roasted vegetables, and enjoy the rich, comforting flavors once again.

• Oven Method:

  1. Preheat your oven to 325°F (163°C).
  2. Place the leftover braised oxtails in an oven-safe dish. Add a bit of beef broth or red wine to keep them moist.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 25-30 minutes, or until the oxtails are warmed through.

• Stovetop Method:

  1. Place the oxtails and sauce in a large skillet or saucepan.
  2. Add a splash of beef broth or red wine to maintain moisture.
  3. Cover and heat over medium-low heat, stirring occasionally, until the oxtails are heated through, about 15-20 minutes.

• Microwave Method:

  1. Place the oxtails and some sauce in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes, then stir and continue heating in 1-minute intervals until the oxtails are hot.

• Slow Cooker Method:

  1. Place the oxtails and sauce in the slow cooker.
  2. Add a bit of beef broth or red wine if needed.
  3. Set the slow cooker to low and heat for 2-3 hours, or until the oxtails are thoroughly warmed.

• Sous Vide Method:

  1. Place the oxtails in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 1 hour, or until the oxtails are warmed through.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for browning and braising the oxtails.

• Oven: Used to braise the oxtails at a low, consistent temperature.

• Tongs: Handy for turning and removing the oxtails from the pot.

• Cutting board: Provides a stable surface for chopping the onion and mincing the garlic.

• Chef's knife: Essential for chopping the onion and mincing the garlic efficiently.

• Measuring cups: Used to measure out the red wine and beef broth accurately.

• Wooden spoon: Ideal for stirring the tomato paste and other ingredients without scratching the pot.

• Ladle: Useful for skimming off excess fat from the sauce before serving.

• Serving platter: To present the braised oxtails elegantly with the sauce poured over.

Pre-cut vegetables: Chop the onion and garlic in advance and store them in the fridge.

Marinate overnight: Season the oxtails with salt and pepper the night before to enhance flavor and save time.

Use a slow cooker: Instead of braising in the oven, use a slow cooker to cook the oxtails while you go about your day.

Batch cooking: Double the recipe and freeze half for a future meal.

Pre-measure ingredients: Measure out the red wine, beef broth, and tomato paste before you start cooking.