Braised Oxtails in Wine Sauce
Main Dishes • Chinese
Description
Serve with baked potatoes, mashed potatoes, or sautéed vegetables.
Ingredients
- Oxtail 70 oz
- Wheat Flour 5 tablespoons
- Olive Oil 4 tablespoons
- Onion 2 heads
- Celery stalk 2 pieces
- Carrot 1 piece
- Passata Tomato Sauce 2 tablespoons
- Red Grape Juice 15 fl oz
- Campbell's Beef Broth 10 fl oz
- Ground Nutmeg a pinch
- Butter 1 tablespoon
Step-by-Step Guide
Step 1
In a bowl, mix 4 tablespoons of flour, salt, and pepper. Dredge the oxtails in the mixture.
Step 2
Heat half of the olive oil in a large pot with a lid. Brown the oxtails in batches for 2-3 minutes. Transfer to a plate.
Step 3
In the pot, add the remaining oil and sauté the finely chopped onion, celery, and carrot for 10 minutes until golden.
Step 4
Add the tomato paste and oxtails, pour in the wine and broth, add nutmeg, season with salt and pepper, and bring to a boil. Cover, reduce the heat, and simmer for 2.5-3 hours until tender.
Step 5
Transfer the oxtails to a plate and keep warm.
Step 6
Bring the sauce to a boil and cook until reduced by half. Add the remaining flour and butter. Mix well and cook for another 3-5 minutes until the sauce thickens.
Step 7
Return the oxtails to the sauce, mix, and serve.
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