Braised Oxtail

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ¼ cup or 56g

• Onions

  Raw

  2 medium or 220g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Beef stock

  Soup, home-prepared

  4 cup or 960g

• Tomato paste

  Canned, without salt added

  ¼ cup or 66g

• Bay

  Castella

  3g

• Peppercorn

  Whole peppercorns, black

  1 tsp or 2g

• Rosemary

  Fresh

  2 tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  1 tbsp or 14g

• Wheat flour

  Whole-grain

  1 tbsp or 8g

• Beef Oxtails

  Freshdirect

  1.5kg

Directions

1. Gather the ingredients.
2. Preheat the oven to 300 F. Pat dry the oxtail pieces well with paper towels to help the exterior achieve better browning when searing.
3. In a heavy, cast-iron Dutch oven or brazier, heat the oil over high heat. Add the oxtails and sear them thoroughly, turning to brown on all sides. Once they've developed a nice brown crust, remove the oxtails from the pan and set them aside.
4. Lower the heat to medium and add the onions and garlic to the pot. Saute for 5 minutes, or until the onions are slightly translucent.
5. Add the wine. Using a wooden spoon or heatproof spatula, scrape all the browned bits from the bottom and sides of the pan.
6. Return the oxtails to the pot along with the stock. Add the tomato paste, bay leaves, peppercorns, and rosemary. Season with salt and pepper to taste.
7. Bring the heat to high until the liquid boils. Cover with a tight-fitting lid and carefully transfer the pot to the preheated oven. Cook for 3 hours.
8. Remove the pot from the oven, take off the lid, and let the meat cool in the braising liquid while preparing the sauce. Ladle out about 2 cups of the braising liquid and pour it through a mesh strainer into a liquid measuring cup. Skim off any fat from the top.
9. Heat the butter in a separate saucepan over medium-high heat, then gradually stir in the flour until a paste forms. Heat for a few minutes, stirring until the roux is a light brown color.
10. Whisk the strained hot cooking liquid into the roux a little at a time. Simmer the sauce for about 15 minutes until thickened. Pass it through a fine-mesh strainer to remove any lumps and season to taste with salt and pepper.
11. Remove the oxtails from the pot, place them on a deep serving platter or individual plates, and spoon over a generous portion of the sauce. Serve with your favorite sides and enjoy.
12. (source: https://www.thespruceeats.com/braised-oxtail-recipe-995272)