Begin by preparing the oxtails, trimming off any excess fat. This will help the meat cook evenly and avoid greasy sauce.
Searing the oxtails beforehand is crucial, as it locks in the flavor and gives the dish its rich color.
As you sauté the vegetables, make sure to develop a good base flavor. The caramelization of the onions and carrots adds sweetness to the dish.
balancing the savory depth of the braised meat. Adding garlic after the vegetables ensures it doesn’t burn and adds an aromatic boost.
When you pour in the red wine, allow it to reduce and concentrate its flavor. This step creates a more intense base for the braising liquid.
which enhances the overall taste of the sauce. The combination of red wine and beef broth provides a perfect harmony, creating a robust, savory sauce.
Slow cooking the oxtails is the key to achieving that fall-off-the-bone tenderness. The longer they cook, the more they release their rich flavor into the broth, creating a deliciously hearty sauce.
Don’t rush this process; let the meat cook low and slow to absorb all the flavors.
For the sauce, puréeing it into a smooth consistency is optional but highly recommended.
The velvety sauce envelops the meat, ensuring each bite is full of flavor. If you prefer a chunkier sauce, feel free to leave it as is.
Once the oxtails have returned to the pot, allow them to simmer for a few more minutes to reheat and let the flavors meld together.
This final simmering step ensures that the sauce fully penetrates the meat, making it even more delicious.
After plating, garnish the dish with freshly chopped parsley for a touch of color and freshness.
This simple step adds brightness to the richness of the oxtails and completes the dish visually.
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