This Oxtails with white wine and tomato dish contains oxtails, onions, celery, garlic, white wine, tomatoes, beef broth and balsamic vinegar.

If you have been looking to make oxtails and don’t know where to start, look no further. These oxtails are made by baking them in a heavy-based oven-safe pot with a well-fitting lid. The oxtails will be so tender, full of flavor, with the meat falling off the bone. I love cooking meat on the bone because the bone is what provides such a rich flavor. Oxtail can be pretty expensive which is why I like to save this recipe for a special occasion.

How to make Oxtails with White Wine and Tomato

Preheat the oven to 275°F.

In a large dutch oven with a heavy lid, heat the oil over medium heat and wait for it to shimmer. Add flour, salt and pepper on a plate and dredge the oxtails. Use as much or as little flour as you may need, shaking off any excess.

When the oil is hot, brown the oxtails on all sides, if necessary in batches, around 4-6 minutes on each side. Remove the oxtails and place them in a plate.

Stir in the onions, celery, and garlic and sauté for 5 minutes, until the onions are soft. Pour in the wine and simmer for 5-7 minutes, until partially evaporated. Return the oxtails and add the tomatoes and broth. Bring to a steady simmer. Cover the pot with crumpled, wet parchment paper, then place the lid securely over the top. Place the dutch oven in the oven.

Bake for 2 ½ to 3 hours, making sure the pot simmers very gently. Stir in the balsamic vinegar. Garnish with parsley.

Open the lid after baking and if the liquid is still thin, reduce over high heat on the stovetop uncovered for another 6 minutes.

Other dishes to make

Oxtails with white wine and tomato

Author: Maxine Dubois
Total Time: 3 hours 15 minutes
Yield: 6 servings 1x

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Description

This Oxtails with white wine and tomato dish contains oxtails, onions, celery, garlic, white wine, tomatoes, beef broth and balsamic vinegar.

Ingredients

Scale

3 tablespoons extra virgin olive oil
4 pounds oxtails, trimmed
All-purpose flour, for dredging
2 large yellow onions, diced
2 stalks celery, chopped
4 cloves of garlic, minced
1 ½ cups dry white wine, like Sauvignon Blanc
28 oz cherry tomatoes, chopped
1 ½ cups beef broth
1 ½ tablespoons balsamic vinegar
¼ cup chopped parsley
Salt and pepper, to taste

Instructions

Preheat the oven to 275°F.
In a large dutch oven with a heavy lid, heat the oil over medium heat and wait for it to shimmer. Add flour, salt and pepper on a plate and dredge the oxtails. Use as much or as little flour as you may need, shaking off any excess.
When the oil is hot, brown the oxtails on all sides, if necessary in batches, around 4-6 minutes on each side. Remove the oxtails and place them in a plate.
Stir in the onions, celery, and garlic and sauté for 5 minutes, until the onions are soft. Pour in the wine and simmer for 5-7 minutes, until partially evaporated. Return the oxtails and add the tomatoes and broth. Bring to a steady simmer. Cover the pot with crumpled, wet parchment paper, then place the lid securely over the top. Place the dutch oven in the oven.
Bake for 2 ½ to 3 hours, making sure the pot simmers very gently. Stir in the balsamic vinegar. Garnish with parsley.

Notes