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Braised Oxtail recipe

Braised Oxtail

Indulge in the rich and savory flavors of braised oxtail in red wine, perfect for a cozy dinner. This dish warms the soul and impresses with its robust taste and tenderness, making it a must-try for any food lover.

Cooking Method , ,
Cuisine , ,
Courses ,
Difficulty Intermediate
Time
Prep Time: 30 mins Cook Time: 150 mins Total Time: 3 hrs
Servings 4
Estimated Cost $  20
Calories 550
Best Season Suitable throughout the year
Dietary Gluten-Free, Paleo
Description

Indulge in the rich and savory flavors of braised oxtail in red wine, perfect for a cozy dinner. This dish warms the soul and impresses with its robust taste and tenderness, making it a must-try for any food lover.

Ingredients for Braised Oxtail
    Main Ingredients
  • 2.2 pounds oxtail (Ensure it is rinsed with hot water before cooking.)
  • 10 ounces yucca (cassava) (Can substitute with potatoes if unavailable.)
  • 7 ounces taro root (Substitute with potatoes if unavailable.)
  • 3 units small onions
  • 1 bunch watercress (Add at the end to wilt slightly.)
  • 1 bunch parsley (For garnish.)
  • 6 ounces red wine (Choose a good quality red wine.)
  • 1 unit tomato (Diced.)
  • 1 unit bell pepper (Diced.)
  • 3.5 ounces smoked sausage (Kielbasa or andouille sausage can be used.)
  • to taste salt
  • to taste pepper
  • to taste seasonings (e.g., garlic powder, paprika.)
Instructions
    Cooking Steps
  1. Prepare the Oxtail

    1. Rinse the oxtail with hot water to clean it thoroughly.

  2. Sauté the Vegetables

    2. In a large pot, heat oil over medium heat and sauté garlic, diced tomato, onions, bell pepper, and sliced sausage until softened.

  3. Combine and Simmer

    3. Add the oxtail to the pot along with the red wine, salt, pepper, and any other seasonings you prefer. Pour in enough water to cover the oxtail completely. Bring the mixture to a boil, then reduce heat to low and simmer for about 2-3 hours, or until the meat is tender (you can also use a pressure cooker for faster cooking).

  4. Cook the Roots

    4. While the oxtail is cooking, boil the yucca, taro root (or potatoes), and small onions in separate pots until tender.

  5. Combine and Garnish

    5. Once the oxtail is tender, mix in the boiled yucca, taro root, and onions. Finally, add the watercress and stir gently to allow it to wilt slightly before serving.

  6. Serve and Enjoy

    6. Garnish with fresh parsley before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 3511kcal
% Daily Value *
Total Fat 180.9g279%
Saturated Fat 72.3g362%
Trans Fat 5.0g
Cholesterol 788mg263%
Sodium 1394.4mg59%
Potassium 6727.5mg193%
Total Carbohydrate 202.6g68%
Dietary Fiber 23.3g94%
Sugars 25.4g
Protein 228.5g457%
Vitamin A 708.61 IU
Vitamin C 374.84 mg
Calcium 593.61 mg
Iron 26.12 mg
Vitamin D 2.39 IU
Vitamin E 13.17 IU
Vitamin K 1273.71 mcg
Thiamin 1.76 mg
Riboflavin 2.43 mg
Niacin 68.08 mg
Vitamin B6 7.18 mg
Folate 417.01 mcg
Vitamin B12 16.98 mcg
Phosphorus 2336.90 mg
Magnesium 449.73 mg
Zinc 44.89 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish pairs beautifully with crusty bread and a glass of red wine.

Keywords: oxtail, braised, red wine, savory, comfort food
Read it online: https://bitechase.com/recipe/braised-oxtail/

Perfect for special occasions or comforting weeknight dinners.