Braised Oxtails and Gravy

Time

Active - 30 minutes

Inactive - 3 hours and 30 minutes 

Serving

4-5

Ingredients

3-4 lbs beef oxtails

Salt and pepper

1/2 cup all purpose flour

3 tbsp olive oil

1 large yellow onion chopped

3 cloves garlic crushed

3 cups merlot

1/4 cup Lea and Perrins Worcestershire Sauce

1/2 tbsp balsamic vinegar

1 tbsp beef bouillon 

3 bay leaves

Directions

Preheat oven to 300 degrees.

Lightly season oxtails with salt and pepper. In a medium size bowl add flour and lightly coat oxtails on all sides. 

In a large Dutch oven over medium heat, or large pot with a lid that can go from stove-to-oven, add 3 tbsp of olive oil. Once the oil has heated slowly add one-by-one the oxtails coated in flour leaving at least one inch of space between them. Cook each side until golden brown (about 8-10 minutes). Once the oxtails are cooked on each side, remove from the pot and set aside in a dish. 

Once all the oxtails are cooked lower the heat to low and add the chopped onions and crushed garlic. Sauté until onions are transparent (about 2-3 minutes). Add the merlot, Worcestershire sauce, balsamic vinegar, bouillon, bay leaves, and stir. 

Carefully add the oxtails back into the pot one-by-one. With a spoon coat the oxtails with sauce and cover the pot and place in the oven in the middle of the center rack. Bake at 300 degrees for 3.5 hours. 

After baking in the oven let the oxtails rest for at least 15 minutes. Serve over rice.

Wine Pairing:  Merlot

Hot Sauce Pairing: Crystals Louisiana Hot Sauce