Braised Oxtails
Braised Oxtails
Pairs with 2020 Theopolis Vineyards Estate Grown Petite Sirah
Photo and Recipe by Genice Hill Bouston @madamn05
Ingredients:
2 pounds oxtails, trimmed (optional)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 teaspoon ginger
1 teaspoon allspice
2 cups beef broth or water
Instructions:
1. Prepare the Oxtails:
Rinse oxtails under cold water and pat them dry with paper towels.
In a bowl, season oxtails with salt, black pepper, and soy sauce. Mix well to fully coat.
Marinate for at least 1 hour, or overnight in the refrigerator for deeper flavor.
2. Sear the Oxtails:
Heat vegetable oil in a large skillet over medium heat.
Add oxtails in batches, searing for a few minutes on each side until browned.
Remove from skillet and set aside.
3. Slow Cooker Method:
Coat slow cooker with non-stick spray.
Add chopped onion, minced garlic, and ginger. Sauté for 5 minutes until onions are translucent.
Place seared oxtails into the slow cooker.
Add allspice and pour in beef broth (or water), ensuring oxtails are mostly submerged.
4. Cooking Options:
Slow Cooker: Cover and cook on low for 8 hours or high for 4 hours until tender.
Stovetop: Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hoursuntil tender.
Pressure Cooker: Cook on high pressure for 45 minutes to 1 hour, then release pressure.
Serve hot and enjoy!