Red Wine Braised Oxtail Casserole

Ingredients

Instructions

1. 1

   Blanch oxtail in boiling water for 5 minutes. Drain and rinse under cold water to remove impurities.

2. 2

   Heat oil in a large clay pot or Dutch oven over medium-high heat. Working in batches, brown the oxtail on all sides until golden (about 3-4 minutes per batch). Remove and set aside.

3. 3

   In the same pot, sauté garlic, onions, and celery until softened (about 3 minutes).

4. 4

   Stir in tomato paste and cook for 1 minute until fragrant.

5. 5

   Pour in the red wine, scraping the bottom of the pot to deglaze. Simmer for 2 minutes to reduce slightly.

6. 6

   Return the browned oxtail to the pot. Add beef stock, soy sauce, brown sugar, thyme, rosemary, bay leaf, and peppercorns. Bring to a boil.

7. 7

   Cover the pot and reduce heat to low. Braise for 90 minutes until oxtail is very tender. Stir occasionally.

8. 8

   Add carrots and potatoes. Season with salt and black pepper. Cover and continue braising for another 40 minutes until vegetables are tender.

9. 9

   Remove herb sprigs and bay leaf. Taste and adjust seasoning if needed. The sauce should be rich, glossy, and coat the back of a spoon.

10. 10

    Serve hot directly in the clay pot, ladling the meat, vegetables, and sauce into bowls.