Best Braised Oxtails Recipes

BRAISED OXTAILS IN RED WINE SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.
• Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.
• Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
• Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.

RED-WINE-BRAISED OXTAILS

Steps:

• Preheat oven to 325°F.
• In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups). Trim oxtails and pat dry. Season oxtails with salt and pepper. In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tablespoon butter over moderately high heat until foam subsides and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl. Coarsely chop shallots, garlic, carrots, leeks, onion, and celery. Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened.
• Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 to 3 1/2 hours, or until meat is very tender but not falling off the bone. Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter.
• Serve oxtails and sauce with celery root puree or mashed potatoes.

SPANISH-STYLE OXTAILS BRAISED WITH CHORIZO

Steps:

• Preheat oven to 350°F.
• Pat oxtails dry and sprinkle with salt and pepper. Heat oil in pot over moderately high heat until hot but not smoking, then brown oxtails in batches without crowding, turning occasionally, about 5 minutes per batch. Transfer as browned to a bowl. Pour off all but 1 tablespoon fat from pot.
• Remove and discard casing from chorizo, then finely chop sausage in food processor.
• Cook chorizo, onion, carrots, garlic, and bay leaf in fat in pot over moderate heat, stirring occasionally, until onion is softened, 6 to 7 minutes. Add paprika and cook, stirring, 1 minute. Add wine and bring to a boil, stirring and scraping up any brown bits. Add oxtails with any juices accumulated in bowl and chopped tomatoes (liquid should come about halfway up sides of meat) and bring to a boil.
• Cover pot and braise oxtails in lower third of oven, turning once or twice, until very tender, 3 to 3 1/2 hours. Skim fat from sauce, then stir in parsley, cilantro, vinegar, and salt and pepper to taste.

WINE BRAISED OXTAILS

Steps:

• In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups).
• Trim oxtails and pat dry. Season oxtails with salt and pepper. In a large pot, just large enough to hold oxtails in one layer, heat 1 tablespoon olive oil over moderately high heat and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon olive oil in same manner and transfer to bowl.
• Add coarsely chopped shallots, garlic, carrots, leeks, onion, and celery to the pot just used to brown the oxtails and cook in 1 tablespoon olive oil over moderately low heat, stirring, until softened.
• Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails.
• Bring liquid to a boil. Turn to a low heat and braise oxtails, covered, on the stove for 3 hours (you can also do this in the oven), or until meat is very tender.
• Transfer oxtails with a slotted spoon to a bowl. Pour braising liquid through a fine sieve into a large container and discard solids. Refrigerate overnight.
• Next day, skim the fat off the liquid. Combine the oxtails with the liquid in a large pot and simmer for another 2 to 3 hours.
• Serve with mashed potatoes.

BRAISED OXTAILS "ANTON"

Steps:

• Heat canola oil over medium-high in a large saute pot. Add onion and garlic and saute until the onions begin to turn translucent. While they are cooking, season the flour with salt and pepper and coat the oxtails, allowing any excess flour to fall away. Sear the oxtails on both sides in the pot with the onions and garlic, then remove them to a utility platter. De-glaze the pan with the red wine. Whisk in demi-glace and tomato paste and add bay leaf, parsley and thyme. Lower heat and return oxtails to pot. Cover and let simmer until meat is tender (it should easily fall away from bone), about 3 hours. Remove oxtails to a platter, cover, and let rest in a warm place. Strain braising liquid into another pot to make it into a sauce. Spoon off any excess fat that may be on the surface. Increase heat, allowing the braising liquid to reduce by one-half to two thirds.
• Combine the Gremolata ingredients and set aside.
• While the sauce is reducing, prepare the toasted French bread. Preheat the oven to 350 degrees F. Brush the olive oil on the bread and sprinkle with garlic powder. Lightly toast in the oven.
• Remove the reduced sauce from the heat and whisk in the butter. Spoon sauce over oxtails and top with a small amount of gremolata. Serve with toasted French garlic bread.

BRAISED OXTAILS

Steps:

• Season ox tails with salt, pepper and garlic powder.
• Heat oil in bottom of large pot.
• Brown tails on all sides.
• Remove tails and add chopped vegatables to pot and saute until tender.
• Add the tails back into pot then pour beer over mixture, deglazing all the brown bits off the bottom of pan.
• Drop a bullion cube inches.
• Cover and simmer for about 2 hours or until tails are tender.
• If desired, thicken juices with cornstarch and water mixture.

BRAISED OXTAILS WITH RIGATONI (CODA DI BUE BRASATA)

Steps:

• In a bowl, cover the oxtails with cold water. Let stand 30 minutes. Drain, pat dry, and season both sides with salt and pepper.
• In a large skillet, heat olive oil over medium heat. Add oxtails, being careful not to overcrowd the pan, working in batches if necessary. Cook until both sides are nicely browned; transfer to a slow cooker as they finish.
• Add the wine to the skillet to deglaze, scraping up any browned bits at the bottom of the pan, then transfer to the slow cooker. Add the vegetables, garlic, herbs and tomatoes with their juices. Season with salt and pepper. Cook on low 6 hours or high 3 hours.
• Cool to room temperature. Remove the oxtails to a plate. Skim as much fat as possible from the surface. Puree the vegetables with a blender or immersion blender, or use a potato masher for a chunkier sauce.
• Remove the meat from the bones and shred coarsely, then return to the sauce. (This step can be skipped and the oxtails served intact, if preferred).
• Prepare the rigatoni according to package directions. Reserve 1 cup of the pasta cooking water before draining. While pasta cooks, reheat the sauce.
• When the pasta is cooked and drained, return it to the pasta cooking pot with half the sauce. Bring to a boil, gently tossing to coat the pasta with sauce. Add a few spoonfuls of the cooking water if needed to get the right consistency. Add the cheese, adjust salt and pepper and serve with the extra sauce ladled on top.

BRAISED OXTAILS WITH STAR ANISE AND CHINESE GREENS

Steps:

• Arrange oxtails in single layer in heavy large pot. Add next 8 ingredients, then enough water to cover oxtails by 1/2 inch; bring to boil. Reduce heat to low, partially cover, and simmer until very tender, adding more water by 1/2 cupfuls as needed to keep oxtails covered, about 3 hours. Cool slightly. Chill uncovered until cold, then cover and keep chilled at least 1 day and up to 3 days.
• Spoon off and discard fat from sauce. Rewarm oxtails over low heat. Transfer oxtails to large plate. Boil sauce just until reduced enough to coat spoon thinly (do not reduce too much or sauce may become salty). Discard ginger slices and star anise.
• Meanwhile, cook yu choy in large pot of boiling salted water until just tender, about 4 minutes. Drain well.
• Divide yu choy among shallow bowls. Top with oxtails and sauce and sprinkle with green onions.

BRAISED OXTAILS WITH VEGETABLES AND RED WINE SAUCE

Steps:

• FOR OXTAILS: Place oxtails in heavy large pot; sprinkle with peppercorns and salt. Add red wine, carrots, onion, parsley, thyme and bay leaf. Cover and refrigerate at least 8 hours and up to 1 day. Preheat oven to 350. Using tongs, transfer oxtails to large bowl. Strain marinade, reserving vegetables and marinade separately. Heat oil in very large ovenproof pot over high heat. Pat oxtails dry. Working in batches, add oxtails to pot and brown on all sides, about 10 minutes per batch. Transfer to large bowl. Add drained vegetables, celery, shallots and garlic to pot; saute until beginning to soften, about 9 minutes. Return meat to pot. Pour marinade over meat-vegetable mixture. Bring to boil. Add both stocks and bring to boil. Cover pot. Transfer to oven; bake until oxtails are very tender, about 2 hours 15 minutes. FOR VEGETABLES: Bring stock and 2 tablespoons butter to boil in heavy medium saucepan. Reduce heat to medium. Add carrots and simmer until tender, about 12 minutes. Using slotted spoon, transfer carrots to medium bowl. Add onions to stock mixture and simmer until tender, about 20 minutes. Drain well; add onions to carrots in bowl. Meanwhile, mix remaining 2 tablespoons butter with flour in small bowl to combine. Using tongs, transfer oxtails to large serving bowl; cover with foil to keep warm. Strain cooking liquid into large saucepan. Bring to simmer over medium-high heat. Whisk in butter-flour mixture; simmer until thickened, whisking frequently, about 4 minutes. Season with salt and pepper. Pour sauce over oxtails. Arrange carrots and pearl onions around oxtails. Sprinkle with chives and serve.

HUNGARIAN BRAISED OXTAILS

Steps:

• bake
• combine

BRAISED OXTAILS WITH CARROTS

Steps:

• Brown oxtail in oil in a large, heavy kettle (6-qt Le Creuset pot preferably) over high heat and drain on paper toweling.
• Reduce heat to moderate, add onions to kettle and saute, stirring, 8 to 10 minutes until golden.
• Return meat to kettle, add water (or beer or wine mix), tomato sauce, celery seeds, bay leaf, parsley, Worcestershire sauce, salt, and pepper. Cover, and simmer over low heat 3 hours until meat is tender. Cool and skim off fat.
• (Note: Recipe can be prepared to this point a day or so ahead of time. Cool, cover, and refrigerate or freeze for future use. Bring oxtail to room temperature before proceeding, or if frozen thaw gently over low heat, stirring frequently.)
• Add carrots, cover, and simmer 20 minutes until tender. Blend flour and water, then mix in flour-water paste and heat, stirring, until thickened. Serve over buttered noodles or rice.

SPANISH-STYLE OXTAILS BRAISED WITH CHORIZO RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Pat oxtails dry and sprinkle with salt and pepper. Heat oil in pot over moderately high heat until hot but not smoking, then brown oxtails in batches without crowding, turning occasionally, about 5 minutes per batch. Transfer as browned to a bowl. Pour off all but 1 tablespoon fat from pot. Remove and discard casing from chorizo, then finely chop sausage in food processor. Cook chorizo, onion, carrots, garlic, and bay leaf in fat in pot over moderate heat, stirring occasionally, until onion is softened, 6 to 7 minutes. Add paprika and cook, stirring, 1 minute. Add wine and bring to a boil, stirring and scraping up any brown bits. Add oxtails with any juices accumulated in bowl and chopped tomatoes (liquid should come about halfway up sides of meat) and bring to a boil. Cover pot and braise oxtails in lower third of oven, turning once or twice, until very tender, 3 to 3 1/2 hours. Skim fat from sauce, then stir in parsley, cilantro, vinegar, and salt and pepper to taste. Oxtails improve in flavor if braised 2 days ahead (add parsley, cilantro, and vinegar just before serving). Cool, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating.

CROCKPOT BRAISED OXTAILS

Steps:

• Heat oil in a large skillet. Brown oxtails on all sides. Remove oxtails to a plate and add carrots and onions to the skillet; cook 10 minutes until soft. Add paprika, salt, saffron and pepper; stir well.
• Place 1/4 of vegetables in a 4-quart crockpot. Add oxtails in a single layer. Repeat layers and continue until vegetables and oxtails are all used up. Add any juices left in the plate plus the 1/4 cup water.
• Cover and cook on LO heat for 8-9 hours.

BRAISED OXTAILS

Steps:

• Preheat oven to 350 degrees F. Trim all visible fat from the oxtails. Flour oxtails and brown in vegetable oil in a heavy frying pan or dutch oven. When oxtails are browned, remove and set aside. Cook onions in remaining fat until light brown, stirring frequently. Place onions, oxtails, and remaining ingredients in a large covered casserole or dutch oven. For best results, place the cloves and peppercorns in a tea-ball or cheesecloth bag so you can remove them later. Add carrots and mushrooms after 2 hours. Braise for 3-4 hours, adding water or broth as necessary to keep oxtails 3/4 covered with liquid. Remove from oven when large pieces are fork-tender. Salt to taste. Remove peppercorns, cloves and bay leaves. Skim fat or chill and remove fat. Reheat and serve. Good over egg noodles or rice.