Looking for a hearty dish to impress your friends, family and esteemed dinner guests? Well then this insane wine-braised oxtail recipe is for you - perfect served over mashed potatoes/cauliflower, risotto, pasta or whatever your little carb-loving heart desires
Ingredients:
2lb grass-fed oxtails (you can sub for short ribs)
lard or avocado oil
3 celery ribs, chopped
2 medium carrots, chopped
1 small onion, chopped
6 garlic cloves, finely chopped
1 28oz can of whole peeled tomatoes
1 cup red wine
1 teaspoon thyme
1 bayleaf
8 oz cremini mushrooms, quartered
salt & pepper
Directions:
- Preheat oven to 315 degrees
- Heat enough lard or avocado oil in a large dutch oven pot to cover the bottom
- Season oxtails with salt and pepper all over, then sear in the heated oil until browned all over (this will take about 10-15 minutes). Remove and set aside
- Add celery, onion, carrot and garlic to the pot and cook until softened and fragrant (about 4 minutes). Season with salt and pepper
- Add the thyme, bayleaf and red wine to the pot, scraping up any browned bits, and cook for about 2 minutes until the alcohol smell has burned off
- Add the can of tomatoes to the pot and squish them with the back of a spoon. Bring the liquid to a boil then add the oxtails back into the pot (they should be almost fully submerged - if not, add some water or broth)
- Cover the pot with a lid and place in the preheated oven for 90 minutes
- After 90 minutes, add the quartered mushrooms to the pot, and cook for another 45-60 minutes until the meat is tender and falling off the bone
- Remove from the oven and let sit for a few minutes as it will be very hot
- Serve over mashed potatoes, risotto, pasta, etc. and top with fresh parsley