Plan this meal a day in advance so you can cook the oxtails and get rid of the fat before cooking with the vegetables. Crusty bread is a welcome addition to soak up the rich gravy.
Ingredients
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2 1/2 to 3 pounds beef oxtails
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1 dash salt
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1 dash freshly ground black pepper
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1/4 cup all-purpose flour
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1/4 cup olive oil
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1 cup red wine
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1 3/4 cups beef broth
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1 cup (8 ounces) tomato sauce
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1 tablespoon Worcestershire sauce
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1 bay leaf, broken in half
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6 cloves garlic, large ones cut in half
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4 medium red potatoes, cut into quarters
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4 medium carrots, cut into 2-inch lengths
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4 ounces white button mushrooms, cut in half if large
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1/2 sweet onion, cut into 6 wedges
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1 cup snow peas, sugar snap peas, or green beans
Steps to Make It
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Preheat oven to 350 F.
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Sprinkle the oxtails liberally with salt and pepper on both sides, then sprinkle with the flour.
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Place a heavy oven-proof Dutch oven or deep skillet over medium heat.
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When the pan is hot, coat the bottom with a thin layer of olive oil.
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Brown the oxtails on all sides and remove to a platter. Do this in batches, if necessary, so as not to crowd the meat. You want browned oxtails, not gray, steamed oxtails.
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Add the wine to the hot pan and boil for 2 minutes, scraping up all the browned bits from the bottom.
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Add the beef broth, tomato sauce, Worcestershire sauce, oregano, basil, bay leaf, and garlic. Stir to combine and return oxtails to the pan.
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Turn to coat the oxtails with the liquid.
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Cover tightly, place in the preheated oven, and bake for 2 hours.
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Let cool.
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Place oxtails in a container.
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Pour gravy into a separate container.
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Refrigerate at least 4 hours or overnight for the gravy to firm up.
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Skim fat from the top of the gravy.
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Return gravy to the pot and reheat. Depending upon how thick it is, you may wish to add water to thin it a bit.
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Add the potatoes, carrots, mushrooms, sweet onion wedges, red potatoes, and carrots to the pot.
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Turn the vegetables to coat with the gravy.
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Cover and cook on low until the potatoes are almost tender.
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Return the oxtails to the pot with the vegetables and top with the snow peas.
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Cover and simmer until oxtails are heated through.
Serve oxtails with the vegetables and pan gravy.
Nutrition Facts (per serving) | |
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1289 | Calories |
63g | Fat |
64g | Carbs |
102g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 1289 |
% Daily Value* | |
Total Fat 63g | 81% |
Saturated Fat 21g | 106% |
Cholesterol 313mg | 104% |
Sodium 1017mg | 44% |
Total Carbohydrate 64g | 23% |
Dietary Fiber 9g | 32% |
Total Sugars 14g | |
Protein 102g | |
Vitamin C 55mg | 275% |
Calcium 184mg | 14% |
Iron 11mg | 61% |
Potassium 2922mg | 62% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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