Braised Beef Ox Tail

Braised Beef Ox Tail

Serves 4

  • 3# Beef Ox Tail
  • 1# Red Onions
  • 2 Stalks of Celery
  • 2 Carrots
  • 2 Cups of Red Wine
  • 1 Green Pepper
  • 2 Tomatoes
  • 4 Cups of Beef Stock
  • 1 tsp Peppercorns

Chef’s personal snack food.

  1. Turn oven to 325 degrees.
  2. Chop carrots, celery, onions, green peppers and tomatoes into large pieces.
  3. If tomatoes are roma or plum tomatoes, they can be left whole.
  4. In a hot sautŽ pan with a little canola oil, sear oxtails on both sides.
  5. Once brown or “caramelized” place in roasting pan or casserole dish with chopped vegetables, red wine, beef stock and peppercorns.
  6. Add water or more beef stock if oxtails are not covered with liquid.
  7. Cover roasting pan with foil or lid and braise meat at 325 degrees for about 4 hours.
  8. Check after 2 hours and look for the meat to be falling from bone.

Very hearty dish dinner that insures repeat visits from family and friends. I have seen someone eat 4 pounds of this dish. Pairs perfectly with risotto or rice.