Recipe courtesy of Paul Sale
Save Recipe Print
Total:
2 hr 25 min
Prep:
10 min
Cook:
2 hr 15 min

Ingredients

Directions

Remove all excess fat from the oxtail then debone leaving all the meat intact (bones can be used for stock.) Roll the oxtail back up with caul fat (optional) and tie with butchers twine about 1 inch apart. In a very hot roasting pan sear off the oxtail on all sides then remove. In the same pan roast off the mirepoix then add the red wine, reduce, and add the stock, bring to a simmer. Add the oxtail back in and cover with foil and place into a preheated 325-degree oven and braise for approximately 2 hours. When oxtail is tender remove pan from the oven and remove the oxtail and cool. Strain the braising liquid and reduce to a sauce consistency, check seasoning. Slice the oxtail into 2-inch logs, reheat in the sauce. Remove the butcher's twine, slice and serve.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Oxtail Stew

Recipe courtesy of Sunny Anderson

Slow Cooker Pot Roast

Recipe courtesy of Food Network Kitchen

Slow Cooker Beef Stew

Recipe courtesy of Food Network Kitchen

Braised Short Ribs

Recipe courtesy of Anne Burrell

Slow Cooker Pork Loin

Recipe courtesy of Trisha Yearwood

Braised Short Ribs

Recipe courtesy of Ree Drummond

Slow Cooker Pork Roast

Recipe courtesy of Food Network Kitchen

Slow-Cooker Bolognese

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword