Shocking and Delicious: Try This Oxtail Recipe Dutch Oven Delights
Written By James Morgan
Looking for an outstanding, life-changing meal that's packed with flavor? This oxtail recipe Dutch oven might just be what you need! Using a Dutch oven to prepare oxtail results in tender, juicy meat that melts in your mouth. In this article, we will cover everything you need to know to create this tremendous dish.
What Makes Oxtail Special?
Oxtail has a unique, rich flavor thanks to its marrow-packed bones. Slow-cooking it in a Dutch oven ensures all the delicious juices and flavors are locked in. The Dutch oven helps to evenly distribute heat, making it the perfect tool for savory dishes like this one. Learn more about the benefits of using different types of cookware in our cookware comparison.
Ingredients You'll Need
To start, gather the following ingredients:
- 2 lbs of oxtail
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 cup of red wine
- 2 cups of beef broth
- 1 tablespoon of tomato paste
- 1 teaspoon of thyme
- 2 bay leaves
- 1 teaspoon of rosemary
Step-by-Step Cooking Instructions
1. Season the Oxtail
Start by seasoning the oxtail generously with salt and pepper.
2. Brown the Meat
Heat the olive oil in your Dutch oven over medium-high heat. Once hot, add the oxtail and brown on all sides. This step is important for developing the meat's flavor.
3. Saut the Vegetables
Remove the oxtail and set it aside. In the same Dutch oven, add the onions, garlic, carrots, and celery. Saut for about 5 minutes until they are tender.
4. Deglaze with Red Wine
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce slightly.
5. Add Remaining Ingredients
Mix in the beef broth, tomato paste, thyme, bay leaves, and rosemary. Return the oxtail to the Dutch oven.
6. Slow Cook
Cover the Dutch oven and let it simmer on low heat for 3-4 hours, or until the meat is tender and falling off the bone. For more tips on slow-cooking methods, check out our grilling tips.
Serving Suggestions
This dish pairs well with mashed potatoes, polenta, or a warm loaf of crusty bread to soak up all the rich, flavorful sauce. You can also serve it with a simple side salad for a complete meal. Need a good salad dressing recipe? Look no further than our flavorful dressing blend.
Frequently Asked Questions
What Is the Best Type of Red Wine to Use?
For this recipe, a dry red wine like Cabernet Sauvignon or Merlot works well to enhance the flavor of the oxtail.
Can I Make This Recipe Ahead of Time?
Absolutely! This oxtail recipe tastes even better the next day, as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 3 days. For more tips on how to keep your meals fresh, check out this guide on food safety.
Can I Use a Slow Cooker Instead of a Dutch Oven?
Yes, you can transfer everything to a slow cooker after browning the meat and sauting the vegetables. Cook on low for 8-10 hours or until the meat is tender. If you're interested in learning more about slow cookers, check out our buying guide.
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