Summer Braised Oxtail
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A savory and tender oxtail braised with vegetables, herbs, and white wine, served with a fresh parsley and rapeseed oil garnish.
02:45:00 total
Serves 4
medium
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Ingredients
- oxtail - watch the video to see
- salt - watch the video to see (plus more to taste)
- pepper - watch the video to see (plus more to taste)
- flour - watch the video to see (for dusting)
- shallots - watch the video to see (diced)
- celery - watch the video to see (diced)
- carrots - watch the video to see (diced)
- garlic - watch the video to see
- thyme - watch the video to see
- rosemary - watch the video to see
- tomato paste - watch the video to see
- white wine - watch the video to see
- stock - watch the video to see
- water - watch the video to see
- Bouquet Garni - watch the video to see
- lemon juice - watch the video to see (plus more to taste)
- parsley - watch the video to see (chopped for garnish)
- lemon zest - watch the video to see (for garnish)
- diced tomato - watch the video to see (for garnish)
- rapeseed oil - watch the video to see (for garnish)
Instructions
- Season and Sear Oxtail: Season oxtail with salt and pepper, dust with flour, and sear until golden brown. Once golden, remove the oxtail from the pan.
- Sauté Vegetables: In the same pan, add diced shallots, celery, and carrots.
- Add Aromatics and Tomato Paste: Add garlic, thyme, rosemary, and tomato paste, cooking for a bit.
- Deglaze with White Wine: Add white wine and seasoning, allow to evaporate.
- Add Stock and Reduce: Follow with the stock and reduce by half.
- Braise Oxtail: Return the oxtail to the pan, add water and Bouquet Garni, cover, and cook on a low heat for two and a half hours until tender.
- Reduce and Season the Sauce: Remove the oxtail, strain the liquid and reduce it. Season with lemon juice, salt, and pepper.
- Prepare the Garnish: Mix chopped parsley, lemon zest, diced shallot, salt, pepper, diced tomato, lemon juice, and rapeseed oil.
- Serve: Serve the oxtail with mashed potatoes, glaze with the sauce, and garnish with the parsley mixture.
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