Indulge in the rich, savory flavors of French cuisine with our Garlic Rosemary Smoked Oxtail with Red Wine Braise! This exquisite dish transforms humble oxtail into a melt-in-your-mouth masterpiece, perfect for impressing guests or enjoying a cozy night in. With aromatic garlic and fragrant rosemary melding beautifully with a robust red wine sauce, each bite is a celebration of culinary delight. Ready to elevate your cooking game? Dive into this recipe and discover the secrets to creating a dish that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 lbs oxtail, cut into pieces
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 onion, chopped
- 2 cups red wine
- 2 cups beef broth
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by preparing your ingredients. Chop the onion and mince the garlic. Rinse the oxtail pieces under cold water and pat them dry with paper towels. Season the oxtail generously with salt and pepper on all sides.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the oxtail pieces in batches, being careful not to overcrowd the pot. Sear the oxtail on all sides until they are nicely browned, about 3-4 minutes per side. Remove the oxtail from the pot and set aside on a plate.
- In the same pot, add the chopped onion and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent. Add the minced garlic and chopped rosemary, and cook for an additional 1-2 minutes until fragrant.
- Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the wine to a simmer and let it reduce for about 5-7 minutes.
- Once the wine has reduced, return the seared oxtail to the pot. Pour in the beef broth, ensuring that the oxtail is mostly submerged. Bring the mixture to a gentle simmer.
- Cover the pot with a lid and reduce the heat to low. Let the oxtail braise for about 3-4 hours, or until the meat is tender and falling off the bone. Check occasionally to ensure that the liquid is simmering gently and not boiling.
- Once the oxtail is tender, remove the pot from heat. Carefully take out the oxtail pieces and set them aside on a serving platter. If desired, you can strain the braising liquid to remove the solids, then return the liquid to the pot and reduce it further over medium heat until thickened to your liking.
- To serve, spoon the braising liquid over the oxtail and garnish with additional chopped rosemary if desired. Pair this dish with crusty bread or creamy mashed potatoes to soak up the delicious sauce.
Tips
- Choose Quality Ingredients: Opt for high-quality oxtail and a good bottle of red wine. The better the ingredients, the richer the flavor of your dish.
- Sear Well: Make sure to brown the oxtail pieces thoroughly. This step adds depth and enhances the overall flavor profile of the braise.
- Don’t Rush the Braising: Allow the oxtail to braise low and slow for the best results. This is key to achieving tender meat that falls off the bone.
- Adjust Seasoning: Taste the braising liquid before serving and adjust the seasoning as needed. A pinch of salt or a dash of pepper can make a big difference!
- Pairing Suggestions: Serve the oxtail with crusty bread or creamy mashed potatoes to soak up the delicious sauce, and consider a side of roasted vegetables for a complete meal.
- Make It Ahead: This dish can be made a day in advance! The flavors deepen as it sits, making it even more delicious when reheated.
Nutrition Facts
Calories: 334kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 50mg
