The amount of juice and fat the oxtails release during cooking will vary. If the sauce becomes too thin during braising, use one or two tablespoons of Beurre Manié to thicken the sauce. See above for details.
- 2 and ½ lbs. beef oxtails
- ¼ cup flour
- ½ tsp. salt
- 2 tsp. onion powder
- 3 Tbsp. cooking oil
- 2 small onions, chopped
- 1 large sprig fresh rosemary
- 2 dried bay leaves
- 2 Tbsp. tomato paste
- ¼ cup red wine
- 1 and ¼ cup beef stock
- Preheat oven to 275°F. Trim any excess fat off of the oxtails, if desired.
- In a large bowl combine flour, salt, and onion powder. Add half of the oxtails to the seasoning mix and toss to coat. Transfer to a plate. Repeat with remaining oxtails. Reserve any remaining flour for Step #5.
- In a Dutch oven, heat oil over medium-high heat. Add oxtails. Cook, turning occasionally until all sides of the oxtails are well-browned, about 8 minutes. Transfer oxtails to a plate and set aside.
- Reduce heat to medium. Add onions, rosemary sprig, and bay leaves. Cook, stirring occasionally until onions are lightly browned around the edges, about 5 minutes.
- Add tomato paste. Cook 2 minutes, stirring frequently. Add your reserved seasoned flour and stir and cook for 1 minute.
- Add red wine and beef stock. Stir, scraping up any browned bits from bottom of Dutch oven. Bring to a boil and allow sauce to thicken. Turn off heat.
- Return oxtails to Dutch oven and stir to coat in sauce. Cover and place into preheated oven. Cook for 4 hours.
- Remove from oven and uncover. There will likely be fat on the surface. Use a spoon to skim the fat off of the top and discard it, then stir and serve OR do not skim off the fat and instead stir to incorporate it into the sauce. Serve immediately.