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Braised Oxtails with Red Wine and Onions

igourmet's Guide to Fall Cooking & Entertaining 

"A meal without wine is like a day without sunshine."
~ Anthelme Brillat-Savarin

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Braised Oxtails with
Red Wine and Onions


Union Square Cafe Cookbook:
160 Favorite Recipes from
New York's Acclaimed Restaurant
By Danny Meyer and Michael Romano, 1994, HarperCollins

“One of the most flavorful and underrated cuts of beef, oxtails are a
wonderful dinner choice for cool weather entertaining. Serve with
mashed potatoes or turnips and steamed red Swiss chard – and don’t
forget the finger bowls!”

Serves 6

6 pounds oxtails, cut 1 1/2 inches thick
6 cups red wine
1/2 cup red wine vinegar
3 cups cipollini or pearl onions, peeled
1 1/2 cups sliced celery
2 cups sliced carrots
1 teaspoon juniper berries
1/2 teaspoon black peppercorns
5 parsley sprigs
4 teaspoons kosher salt
Freshly ground black pepper
1/3 cup flour
1/4 cup olive oil
1/3 cup tomato paste
2 tablespoons coarsely chopped parsley

1. Trim the oxtails of excess fat and place in a large nonreactive bowl.
Add the wine, vinegar, cipollini onions, celery, carrots, juniper
berries, pepper-corns and parsley. Marinate, covered, in the
refrigerator overnight.
2. Preheat the oven to 375 degrees F.
3. Drain the oxtails, reserving the liquid and vegetables. Dry them on paper towels, season with salt and pepper, and dredge in the flour.
4. Heat the olive oil in a large Dutch oven over medium heat and brown
the oxtails on all sides, 10 to 15 minutes. Do this in several batches if
necessary. Remove the oxtails from the pan. Add the vegetables and
brown, stirring occasionally, for 10 minutes. Transfer the browned
vegetables to a bowl and reserve.
5. Return the oxtails to the pan with the marinade, juniper berries, pepper-
corns, and 2 cups water/ Stir in the tomato paste until dissolved. Cover
and bake for 2 hours.
6. Add the reserved vegetables to the pot, stir, cover, and return to the
oven for 1 additional hour, until tender.
7. Allow the pot to cool for 10 to 15 minutes. Uncover, tilt the pot slightly,
and skim as much fat as possible using a bulb baster or ladle. Return to
a simmer over low heat, adjust the seasoning, and serve sprinkle with
the chopped parsley.

Tannic red wines cut through the richness of the oxtails. Well-structured Châteauneuf-du-Pape, Bordeaux, and Napa Valley Cabernet Sauvignons
are particularly good choices.

More from Union Square Cafe:
Baked Eggplant, Zucchini and
Parmigiano Tortino
Creamed Spinach
Fagioli alla Toscana
Fagioli all' Uccelletto
Herb-Roasted Rack of Veal
Roasted-Vegetable and Goat-Cheese Terrine
Soups from the Union Square Cafe
 

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