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Braised Oxtails with Red Wine and Onions
6 lb Oxtails -- cut 1 1/2" thick
6 c Red Wine
1/2 c Red Wine Vinegar
3 c Cipollini Onions Or Pearl Onions -- peeled
1 1/2 c Celery -- sliced
2 c Carrots -- sliced
1 ts Juniper Berries
1/2 ts Black Peppercorns
5 Sprig Parsley
4 ts Kosher Salt
Black Pepper -- freshly ground
1/3 c Flour
1/4 c Olive Oil
1/3 c Tomato Paste
2 tb Parsley -- coarsely chopped
Trim the oxtails of excess fat and place in a large nonreactive bowl. Add the wine, vinegar, cipollini onions, celery, carrots, juniper berries, peppercorns, and parsley. Marinate, covered, in the refrigerator overnight.
Preheat the oven to 375 F.
Drain the oxtails, reseerving the liquid and vegetables. Dry them on paper towels, season with salt and pepper, and dredge in the flour.
Heat the olive oil in a large Dutch oven over medium heat and brown the oxtails on all sides, 10 to 15 minutes. Do this in several batches if necessary. Remove the oxtails from the pan. Add the vegetables and brown, stirring occasionally, for 10 minutes. Transfer the browned vegetables to a bowl and reserve.
Return the oxtails to the pan with the marinade, juniper berries, peppercorns, and 2 cups water, Stir in the tomato paste until dissolved. Covered and bake for 2 hours.
Add the reserved vegetables to the pot, stir, cover, and return to the oven for 1 additional hour, until tender.
Allow the pot to cool for 10 to 15 minutes. Uncover, tilt the pot slightly, and skim as much fat as possible using a bulb baster or ladle. Return to a simmer over low heat, adjust the seasoning, and serve sprinkled with the chopped parsley.