Emprimir
Correo Electrónico
This recipe was a big hit with my brother in law and the three of my sisters that tried it.
 The dark coloring isn't burnt, it's the rich color from searing and the wine marinade. |
 reduce liquid by 2/3. |
| prev | 1 of 2 | next |  Add a photo | |
Savory beef 'oxtails' served in yet another way no less spectacular than the last. A full bodied Cabernet Sauvignon serves as both the marinade and sauce for this recipe. Earthy mushrooms and simmering staples help bring this recipe inspired by Julia Child to it's full capacity. Perfect for a evening of showcasing the diversity of the decadent oxtail or a cozy slumber when the weather is having a bad day!!
Ingredientes
- 2 pkg. oxtails, about 4 lbs.
- 1 bottle Cabernet Sauvignon, 750ml
- 2 soft bouillion cubes
- 2 tbsp. olive oil
- 2 bay leaves
- 1 lb. fresh mushrooms, wiped clean and quartered
- 2 large carrots,peeled and cut into 1/3's
- 2 large stalks celery, cut into 1'3's
- 2 large onions, quartered
- 1/4 c. good quality ketchup
- kosher salt and cracked black pepper to taste
Direcciones
- In a 6 quart dutch oven or larger, add washed oxtails, bay leaves, boullion cubes and wine. Refrigerate 8 hours or overnight to marinate.
- When ready to prepare, preheat oven to 350*F. Remove oxtails from wine and pat dry. Bring cast iron or other heavy skillet up to medium high heat. Add olive oil. Season beef with kosher salt and pepper to taste. In batches, sear oxtails on all sides until well browned about 8 minutes.
- Meanwhile, bring wine up to a boil over medium high heat and reduce heat to simmer. Place browned oxtails back into dutch oven and bake cook until tender- about 4 hours. Add carrots, celery, onions and mushrooms during the last 45 minutes of cook time and liquid is reduced by 2/3. Move some of contents of pot to side and whisk in ketchup. Baste oxtails in sauce for last 15 minutes. Skim off excess fat . Serve with polenta, rice, couscous or crusty bread for the 'gravy'.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 7 servings | |
| Calories 137 | |
| Calories from Fat 38 | 28% |
| Total Fat 4.37g | 5% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 338mg | 14% |
| Potassium 393mg | 11% |
| Total Carbs 11.9g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.99g | 4% |
| Protein 3.03g | 5% |
Evaluaciones
02 de Diciembre de 2016
I will be trying this soon.
ThxYo he cocinado/probado esta receta1 person likes this review
Comentarios
- 28 de Febrero de 2012Thank you J Spot that's super sweet and I'm flattered to even have a recipe of mine considered for such grandeur!! I hope all goes well. I know mine will just because of the kind gesture!! Most Sincere regards, Denese
27 de Febrero de 2012Wow, this looks like a really fantastic recipe for entertaining. I have made good chinese oxtail stew, but have never tried oxtail any other way. I'm saving this to my try soon box and will serve it an my next dinner party. Thanks for sharing!
