Oxtail was not something I liked when I lived in Dominica. People around me raved about Stewed Oxtail all the time, but I thought it was too chewy and way too much work to eat that little bit of meat on the bone....Well that was until I discovered braising. Now, this is not how Oxtail would be prepared in a typical West Indian home, HOWEVER, this method leads to a simply divine, mouth watering delicacy!
3 lbs oxtail
1 bottle of dry red wine
Salt and pepper
4 tbsp butter, divided
1 small onion, chopped
2 carrots, chopped
2 celery stalk, chopped
3 cloves of garlic, thinly sliced
Water (or beef broth)
5 sprigs of thyme
2 bay leaves
1 bunch of parsley stems
1 bunch curly parsley for garnish (optional)
*Preheat oven to 325°F
- Remove excess fat from oxtails, season with salt and pepper and set aside for 30 minutes.
- Boil wine in a sauce pan until reduced in half.
- In a large dutch oven, heat 1 tbsp of butter over high heat.
- Place half of the oxtails in the pot in a single layer and brown on all sides, remove.
- Place another tbsp of butter in the pot and brown the second half of oxtails, remove.
- Reduce heat to medium, add 1 tbsp of butter, add onion, carrot, celery and garlic. Sauté for about 5 minutes or until soft.
- Place oxtails, thyme, bay leaves, and parsley stems on top of vegetables.
- Pour in reduced wine and enough water (or beef broth) to cover the oxtails. Stir and bring to a boil.
- Cover and place in the oven for 3 hours or until meat is tender but not falling off the bone.
- Remove oxtails from pot and place in a dish (like the one pictured). Garnish with curly parsley.
- With slotted spoon, remove veggies and place atop oxtails.
- Pour remaining liquid into a medium saucepan and boil until thick and shiny, whisk in remaining 1 tbsp of butter.
- Pour over oxtails in the dish and serve hot