Add the garlic and cook for another 1-2 minutes, until fragrant. Stir in the tomato paste and let it cook for an additional 2 minutes, allowing the paste to deepen in color.
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce by half, which should take about 5 minutes.
Return the oxtails to the pot, nestling them into the vegetables and sauce. Pour in the beef broth, ensuring the oxtails are mostly covered. Add the thyme and bay leaves.
then bring the mixture to a simmer. Once it starts simmering, cover the pot and reduce the heat to low, letting it braise for 3 to 4 hours. During this time, the oxtails will become tender and flavorful.
After the braising time is complete, remove the oxtails from the pot and set them aside. Discard the thyme sprigs and bay leaves.
Using an immersion blender or a regular blender, puree the sauce until it reaches a smooth consistency.
If the sauce is too thin, let it simmer uncovered for an additional 10 to 15 minutes to thicken.
Taste the sauce and adjust seasoning with salt and pepper as needed. Return the oxtails to the pot, ensuring.
they are well coated in the sauce. Let them simmer in the sauce for an additional 10 minutes before serving.
How to Make
Begin by preparing the oxtails, trimming off any excess fat. This will help the meat cook evenly and avoid greasy sauce.
Searing the oxtails beforehand is crucial, as it locks in the flavor and gives the dish its rich color.
As you sauté the vegetables, make sure to develop a good base flavor. The caramelization of the onions and carrots adds sweetness to the dish.
balancing the savory depth of the braised meat. Adding garlic after the vegetables ensures it doesn’t burn and adds an aromatic boost.
When you pour in the red wine, allow it to reduce and concentrate its flavor. This step creates a more intense base for the braising liquid.
which enhances the overall taste of the sauce. The combination of red wine and beef broth provides a perfect harmony, creating a robust, savory sauce.
Slow cooking the oxtails is the key to achieving that fall-off-the-bone tenderness. The longer they cook, the more they release their rich flavor into the broth, creating a deliciously hearty sauce.
Don’t rush this process; let the meat cook low and slow to absorb all the flavors.
For the sauce, puréeing it into a smooth consistency is optional but highly recommended.
The velvety sauce envelops the meat, ensuring each bite is full of flavor. If you prefer a chunkier sauce, feel free to leave it as is.
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