Braised Oxtails

Oxtails need the gentle, slow heat of a braise to soften their connective tissue. The result is a dish with a rich beef flavor and a velvety sauce.

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Step 1

Preheat oven to 300°F

Step 2

Whisk together in a large bowl: 2 cups flour 1 Tbs ground black pepper 1 Tbs salt

Step 3

Dredge the oxtails in the seasoned flour.

Step 4

Brown the oxtails in batches, transferring them to a plate.

Step 5

Pour off the fat and add to the pan ½ cup white wine.

Step 6

Scrape up any brown bits and let the wine cook off a bit.

Step 7

Add 3 cups beef stock.

Step 8

Return the oxtails and bring to a boil over high heat.

Step 9

Cover, transfer the pan to the oven, and cook until the oxtails are very tender, 4 to 5 hours, adding more stock if needed.

Step 10

During the last 45 minutes of cooking, add: 2 large onions, chopped 3 carrots, chopped 3 celery ribs, chopped 4 garlic cloves, chopped

Step 11

Transfer the oxtails and vegetables to a platter with a slotted spoon and skim off as much fat as possible.

Step 12

Reduce the liquid over medium-high heat until it thickens somewhat. Or, add kneaded butter.

Step 13

Season with salt and black pepper and chopped parsley.

Step 14

Pour the sauce over the oxtails and serve with mashed potatoes.