Ingredients Jump to Instructions ↓

  1. 1 tsp olive oil

  2. 2-1/2 to 3 pounds beef oxtails Salt and freshly ground black pepper

  3. 1/4 cup all-purpose flour

  4. 1 cup red wine

  5. 1-3/4 cups beef broth

  6. 1 Tbsp Worcestershire sauce

  7. 1 cup (8 ounces) tomato sauce

  8. 1 tsp dried oregano

  9. 1 tsp dried basil

  10. 1 bay leaf, broken in half

  11. 6 cloves of garlic, large ones cut in half

  12. 4 ounces white button mushrooms

  13. 1/2 sweet onion, cut into 6 wedges

  14. 4 medium red potatoes, cut in half

  15. 4 medium carrots, cut into 2-inch lengths

  16. 1 cup fresh sugar snap peas

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 350 F. Sprinkle the oxtails liberally with salt and pepper on both sides, then sprinkle with the flour. Coat the bottom of a heavy oven-proof Dutch oven or deep skillet with the olive oil . Brown the oxtails on all sides and remove to a platter. Add the wine to the hot pan and boil for two minutes, scraping up all the browned bits from the bottom. Add the beef broth, Worcestershire sauce , tomato sauce, oregano , basil , bay leaf, and garlic . Stir to combine and return oxtails to the pan. Cover tightly, place in the preheated oven, and bake for 2 hours. Let cool. Place oxtails in a container. Pour gravy in a separate container. Refrigerate at least 4 hours or overnight. Skim fat from the gravy . Return gravy and oxtails to the Dutch oven and bring to a simmer. Add mushrooms , sweet onion wedges, red potatos, and carrots to the pot. Cover and simmer until potatoes are almost tender. Add sugar snap peas and simmer another 5 minutes. Serve oxtails with the vegetables and pan gravy . Yield: 4 servings


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