Braised oxtail with root vegetables
This braised oxtail with root vegetables is a classic comfort dish that rewards time, rest and good ingredients. Pieces of oxtail are first seared, then slowly braised in the oven with root vegetables, red wine, stock, herbs and spices until the meat is butter-tender and almost separates from the bone by itself. The long cooking time transforms collagen into silky gelatine and gives the sauce a natural binding and deep flavor. Carrots, celery, leeks and onions add sweetness, earthiness and texture, while red wine and herbs provide aromatic depth. Served with creamy polenta, mashed potatoes or crusty bread, this dish is the perfect accompaniment to an intensely fruity, spicy red wine.
Cooking utensils
- 1 Large casserole or heavy roasting pan with lid
- 1 Sharp chef's knife and chopping board
- 1 Wooden spoon or spatula
- 1 Measuring cup and measuring spoon
- 1 Bowl for the prepared vegetables
- 1 Fine-mesh sieve or strainer
- 1 Ladle for skimming off fat
- 1 Oven rack or oven grid
Ingredients
For the braised oxtail
- 1,2 kg Oxtail in pieces
- Salt and black pepper from the mill
- 2 Tbsp flour for dusting
- 2 Tbsp neutral vegetable oil
- 2 tablespoon tomato paste
- 300 ml strong red wine
- 500 ml Beef stock or veal stock
- 2 Bay leaves
- 4 Sprigs of thyme
- 2 Sprigs of rosemary
- 4 Juniper berries pressed on
For the root vegetables
- 2 Carrots Roughly diced
- 1 small piece of celeriac approx. 150 g, diced
- 1 Leek stalk cut into rings
- 2 Onions Roughly diced
- 2 Garlic cloves lightly pressed
For finishing and seasoning
- 1 Tbsp butter cold
- 1 teaspoon sugar or honey optional, to round off
- 1 -2 tbsp red wine vinegar to taste
- freshly chopped parsley for sprinkling
Preparation
Prepare and fry the oxtail
- Thoroughly pat the oxtail pieces dry, season generously with salt and pepper and dredge lightly in the flour, tapping off any excess flour.
- Heat the oil in a heavy roasting pan and fry the oxtail pieces in batches on all sides until well browned, then remove and set aside.
Sauté the root vegetables and deglaze
- Fry the onions, carrots, celery and leek in the frying fat over a medium to high heat until they start to color.
- Add the garlic, fry briefly, then stir in the tomato purée and fry for 2-3 minutes until lightly toasted.
- Deglaze with some of the red wine, carefully removing the drippings from the bottom of the pan, and allow the liquid to reduce slightly.
- Pour in the rest of the red wine and the stock, stir well.
Braising in the oven
- Add the bay leaves, thyme, rosemary and crushed juniper berries to the roasting tin and put the fried oxtail pieces back in.
- Cover the roasting tin with a lid and braise in an oven preheated to 150 °C for about 2.5 to 3 hours until the meat is very soft and almost separates from the bone.
- Check occasionally during braising and add a little water or stock if necessary.
Finish and serve the sauce
- When the oxtail is tender, carefully lift the pieces of meat out of the sauce and keep warm, remove the herb stems and bay leaf.
- Strain the sauce through a sieve, squeezing out the vegetables slightly, and reduce the liquid in a clean pan to the desired consistency.
- Season to taste with a little sugar or honey and red wine vinegar, then stir in the cold butter to add gloss and body.
- Put the oxtail pieces back into the sauce and heat briefly, sprinkle with freshly chopped parsley and serve with the chosen side dishes.
Recommended side dishes
- Creamy polenta with parmesan
- Potato and celery puree
- Crispy country bread or baguette to dip the sauce in
Nutritional values per portion
Calories: 850kcalCarbohydrates: 32gProtein: 54gFat: 54g
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