Red Wine-Braised Oxtails
“This dish goes perfect with just about any side dishes or vegetables,” says Rogers. But with lightly sautéed sweet potato spaetzle (recipe below) it’s a home run.
“Braised oxtail traditionally is a peasant dish that is eaten all over the world in many different cultures,” Rogers explains. Indeed, it’s popular in both Caribbean and soul food eateries, though Rogers’ recipe is a more fine-dining take. “It’s really good and fairly simple to execute,” he says.
Ingredients
5 lbs. pounds ox tail
1 bottle red wine (drinkable cabernet or pinot noir recommended)
1 cup low-sodium chicken stock
2 medium-sized onions, cleaned and quartered
4 large carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into
2-inch pieces (save leaves for garnish)
1 bulb fennel (optional), cleaned and quartered
1 bunch parsley, chopped
¼ cup all-purpose flour (for dusting)
10 cloves garlic, finely minced
4 sprigs rosemary
2 tablespoons tomato paste
4-6 bay leaves
2 tablespoons olive oil
2 teaspoons kosher salt
2 teaspoons black pepper
1 tablespoon sugar
½ teaspoon ground allspice
Directions
Preheat oven to 350 degrees.
Season ox tails with salt, pepper and allspice and dust with flour, shaking off excess. Set aside.
Heat a large Dutch oven to medium-high heat. Add oil, heating about 1 one minute.
To sear oxtails, add to pot leaving a little space in between each. Can’t see the bottom? The pot is overcrowded, which prevents a good sear. Sear to golden-brown crust on all sides, removing and replacing until all meat is seared. Add vegetables, herbs and spices to pan. Sauté for 6-8 minutes, stirring and scraping from the bottom of the pot. (If necessary, add a splash of stock or water to control heat.)
Once onions are soft and vegetables browned, add stock, scraping bottom of pan completely. Add oxtails and wine. Bring to simmer, reduce by about half or until oxtails are 2/3 covered with liquid (about 15 minutes). Add sugar. Cover pot, transfer to oven. Cook for 3-3 1/2 hours until meat is fork-tender.
Remove pot from oven. Skim fat, remove leaves and stems. Serve as-is with chunky vegetables over spaetzle in shallow bowls. Garnish with celery leaves.