Are you looking for a hearty, flavorful, and surprisingly easy dinner recipe? Look no further! This oven-baked oxtail recipe delivers tender, fall-off-the-bone oxtail meat in a rich and savory gravy, perfect for a cozy night in or a special occasion. Forget complicated techniques – this recipe is surprisingly straightforward, making it an excellent choice for both beginner and experienced home cooks. It's a delicious dish perfect for those searching for healthy meals and quick dinner ideas that don't compromise on taste.
Ingredients:
- 2 lbs oxtail, cut into 2-inch pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Sear the Oxtail
Preheat your oven to 325°F (160°C). Season the oxtail pieces generously with salt and pepper. Heat the olive oil in a large oven-safe Dutch oven or pot over medium-high heat. Sear the oxtail pieces in batches, ensuring they are browned on all sides. This step is crucial for developing rich flavor. Remove the seared oxtail and set aside.
Step 2: Sauté the Vegetables
Add the chopped onion, carrots, and celery to the pot and sauté for about 5-7 minutes, until softened. Add the minced garlic and tomato paste and cook for another minute, stirring constantly.
Step 3: Deglaze and Simmer
Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Let the wine simmer for a couple of minutes, allowing the alcohol to evaporate.
Step 4: Braise the Oxtail
Return the seared oxtail to the pot. Add the beef broth, thyme, rosemary, and bay leaf. Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
Step 5: Bake to Perfection
Bake for at least 2.5-3 hours, or until the oxtail is incredibly tender and easily falls off the bone. Check periodically and add a little more broth if necessary to prevent the sauce from drying out.
Step 6: Serve and Enjoy
Once the oxtail is cooked, remove it from the oven and let it rest for about 10 minutes before serving. Skim off any excess fat from the surface of the sauce. Garnish with fresh parsley and serve hot with mashed potatoes, rice, or crusty bread to soak up the delicious gravy.
Cooking Tips and Variations:
- For a richer flavor: Use bone-in oxtail. The bone marrow adds depth to the taste.
- Add vegetables: Feel free to incorporate other vegetables like mushrooms, potatoes, or turnips during the braising process.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Make it a slow cooker meal: This recipe can easily be adapted for a slow cooker. Sear the oxtail as instructed, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Nutritional Information (per serving, approximate):
This will vary depending on serving size and specific ingredients used. For a precise calculation, use a nutrition calculator and input your specific ingredients and quantities. However, expect this dish to be relatively high in protein and fat, but also a good source of iron and other nutrients.
This oven-baked oxtail recipe is a fantastic example of homemade cooking at its best. It's a truly satisfying and delicious meal that's perfect for sharing with family and friends. Enjoy!