Braised Oxtail with Red Wine and Tomatoes

From the MolalaCook kitchen · 烘焙手記

Braised Oxtail with Red Wine and Tomatoes

紅酒番茄炆牛尾

Brown oxtail, then braise it gently with red wine, tomatoes and aromatic vegetables for about three hours.

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LiquidRed wine and stock

CookGentle braise

RecipeBraised Dishes

Ingredients13 listed

Video length5:37

Before you begin

The meat is ready when it yields easily beside the bone. Use tenderness as the final check. Larger oxtail pieces can take longer than the three hours shown.

Method 做法

Brown the oxtail

Pat the oxtail dry. Heat a little oil in a heavy pot and brown the pieces in batches, turning to colour several sides. Transfer to a plate while you cook the vegetables.

See this stage at 1:25 →

Oxtail pieces browning before the long braise

Soften the vegetables

Chop the onion, carrot, celery and shallots. Add to the same pot and sauté until softened, gathering the browned bits from the bottom as the vegetables release moisture.

See this stage at 2:20 →

Chopped aromatic vegetables softening in the pot

Build the braise

Stir in the tomato paste. Add the red wine, stock, water, diced tomatoes and bay leaves, then return the oxtail to the pot. Bring to a gentle simmer and cover.

Adding red wine to the browned oxtail and vegetables

Cook until tender

Braise over low heat for about three hours, checking occasionally that the liquid is simmering gently. When a fork slips easily into the meat beside the bone, remove the bay leaves. Serve with the vegetables and sauce and, if desired, a little parsley.

See this stage at 4:38 →

Oxtail and vegetables after the long slow braise

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