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Braised Oxtails

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Prep Time: 20 minutes

Cooking Time: 3-3-1/2 hours (inactive)

Serves: 4-6

Oxtails come from what I call below the “Mason Dixon Line” of beef. I take a picture of a whole cow and draw a line horizontally across from head to tail. Anything above the line (Rib eye, Strip, Filet) I call the “cash money” cuts and anything below it (hanger, skirt, shank) I call the “game changers”. To me, these cuts worked overtime to hold the cow upright and have paid the price by becoming more characteristically tough cuts the meat. They are very tasty…Don’t be afraid to cook these until tender. They may exceed the cooking time in the recipe. Wait until they are fork tender.

Ingredients

The meat:

About 5 pounds beef oxtails, about 3 inches each

Kosher salt

Freshly ground black pepper

1/3 cup Canola oil

3 red onions, cut into thick slices

10 large cloves garlic

1 tablespoon dark brown sugar

3 cups red wine

12 cups (96 ounces) beef stock

2 bay leaves

2 tablespoons Dijon mustard

1 tablespoon red wine vinegar

Instructions

  1. Preheat the oven to 350F.
  2. Get ready: Season the oxtails on all sides with salt and pepper and allow them to sit out and come to room temperature for at least a half an hour before cooking.
  3. Brown the oxtails: Heat a cast iron skillet and add the oil. When it begins to smoke, add the oxtail pieces in a single layer and brown on all sides, about 2-3 minutes on each side. Remove the meat from the pan. Pour off and reserve the excess grease.
  4. Braise: Add onion and garlic to the cast iron skillet. Season with salt and cook over medium high heat, 3-5 minutes, taking care to brown the onions (without burning them). Sprinkle with brown sugar. Lower the heat on the onions. Remove the skillet from the heat and pour the red wine into it.  Reduce the red wine until there is little more than a scant ½ cup. Pour the reduced wine into Dutch oven and arrange the short ribs in a single layer inside. Cover with all of the stock, the bay leaves and place the Dutch oven in the center of the oven.
  5. Cook: Cook the meat until tender, 2-1/2 to 3 hours. Check periodically to make sure the broth isn’t boiling. It should never rise above a gentle simmer. Remove from oven. Stir in the mustard and vinegar and simmer for a few minutes. Taste for seasoning.

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