Monday, November 3, 2008

Stewed Oxtail in Red Wine


I seldom drink wine, yet love cooking with wine, especially with red wine. I got a bottle of red wine with very good quality from a travel agent, when booking air-tickets back to Hong Kong a few years ago. I treasure it very much and keep it in my cabinet. Until now, I can’t wait to use it to cook with my favorite oxtail. Although this dish took long cooking hours, the preparation job was very simple and easy. The whole dish was gone after setting on table for just 15 minutes. All the bones were still there waiting for cleaning up, of course.

Stewed Oxtail in Red Wine

Ingredients:
  • 900 gm oxtail
  • 1 onion, chop into chunks
  • 1 carrot, cut into wedges
  • 1 stalk celery
  • 1 Tbsp plain flour
  • 2 Tbsp tomato paste
  • 200 ml red wine
  • 500 ml beef stock
  • 1 bay leaf
  • a knob of butter

Vegetables

Ox Tails

Method:
  1. Clean and cut oxtail into sections. (If the oxtail has not been cut, the butcher would usually do the job for customers on request.) Trim off extra fat. Lightly coat oxtail with plain flour and shake off excess flour.
  2. Melt butter in a frying pan. Fry oxtail for 10 to 15 minutes till brown. Set aside.
  3. Sauté onion and carrot for 15 minutes. Pour in red wine and cook for a while. Mix in tomato paste, beef stock and bay leaf. Bring it to a boil. Toss oxtail into the mixture. Cover and cook over low heat for 3 hours till tender. Remove bay leaf. Correct consistency and season. To serve with smashed potato or mixed vegetables if you’d like.

Stewed Oxtail in Red Wine Procedures

14 comments :

  1. I love oxtails cooked this way...and I love red wine! Looks delicious.

    ReplyDelete
  2. To FOODalogue:
    I love you for leaving comments here as well.^^

    ReplyDelete
  3. My husband likes this recipe because he doesn't have to fish around for oxtails, as I usually make an oxtail soup. The first time I made this recipe it burned (it was still good!), so next time I will watch the temperature and stir the oxtails now and then.

    ReplyDelete
  4. dear christine, thanks for the wonderful recipe, my oxtail turns out fabulous, the proportion you mentioned is impeccable, oxtail is very tender and the red wine sauce is just beautiful. one question, what kind of red wine did you use? mine was sauvignon, i wonder if shiraz would be a better option since it pairs best with beef.

    i love your blog, keep up the good work!

    ReplyDelete
  5. I made this last night and it was absolutely divine! I added red chili flakes and everyone loved the little kick from it!
    I made this with a red zinfandel.

    Thanks Christine for this fabulous recipe and I LOVE your blog!!! ;-)

    PC

    ReplyDelete
  6. Thank you the recipe is excellent , i tried it today and it turned out good and my family enjoyed it.. http://ahmz-homecooking.blogspot.com

    ReplyDelete
  7. To Ahmz,
    Thanks so much for your love of my recipe. If you post it on your blog, give credit and link back to this blog. It's much appreciated if you would do so.

    ReplyDelete
  8. I love this dish. Do you by chance have a recipe for braised beef tongue or pork tongue? Wonder if I can use this recipe for beef tongue.

    ReplyDelete
  9. @Wendy:
    Sorry, don't have any beef tongue recipe at the moment. Guess this recipe will work for beef tongues too.

    ReplyDelete
  10. Hi christine, I lobe your blog and i'm a HUGE fan of yours! I made this and I followed the recipe exactly. It was so so so delicious! Thank you for your recipes.

    ReplyDelete
  11. hi Christine, the recipe is very simple, easy to get hold of the ingredients and the end product - is delicious, satisfying..

    Enjoy visiting your site. Keep up with the good work!!

    ReplyDelete
  12. Hi Christine,
    how did u make your beef stock? Or can i use can of beef broth instead?

    thanks,
    al

    ReplyDelete
  13. @al
    Sure, you can use ready-made beef broth, very handy. I always use Campbell's.

    ReplyDelete