Pairs well with Summer Braised Oxtail

Show only recipes from Denmark

Summer Braised Oxtail

850.9K views • 11mo ago
38.8K
401
4.6% engagement

A savory and tender oxtail braised with vegetables, herbs, and white wine, served with a fresh parsley and rapeseed oil garnish.

02:45:00 total

Serves 4

medium

Meat Main Course

Denmark flag

🍯

🧂

🍋

🍫

🌶️

🍄

Ingredients

  1. oxtail - watch the video to see
  2. salt - watch the video to see (plus more to taste)
  3. pepper - watch the video to see (plus more to taste)
  4. flour - watch the video to see (for dusting)
  5. shallots - watch the video to see (diced)
  6. celery - watch the video to see (diced)
  7. carrots - watch the video to see (diced)
  8. garlic - watch the video to see
  9. thyme - watch the video to see
  10. rosemary - watch the video to see
  11. tomato paste - watch the video to see
  12. white wine - watch the video to see
  13. stock - watch the video to see
  14. water - watch the video to see
  15. Bouquet Garni - watch the video to see
  16. lemon juice - watch the video to see (plus more to taste)
  17. parsley - watch the video to see (chopped for garnish)
  18. lemon zest - watch the video to see (for garnish)
  19. diced tomato - watch the video to see (for garnish)
  20. rapeseed oil - watch the video to see (for garnish)

Instructions

  1. Season and Sear Oxtail: Season oxtail with salt and pepper, dust with flour, and sear until golden brown. Once golden, remove the oxtail from the pan.
  2. Sauté Vegetables: In the same pan, add diced shallots, celery, and carrots.
  3. Add Aromatics and Tomato Paste: Add garlic, thyme, rosemary, and tomato paste, cooking for a bit.
  4. Deglaze with White Wine: Add white wine and seasoning, allow to evaporate.
  5. Add Stock and Reduce: Follow with the stock and reduce by half.
  6. Braise Oxtail: Return the oxtail to the pan, add water and Bouquet Garni, cover, and cook on a low heat for two and a half hours until tender.
  7. Reduce and Season the Sauce: Remove the oxtail, strain the liquid and reduce it. Season with lemon juice, salt, and pepper.
  8. Prepare the Garnish: Mix chopped parsley, lemon zest, diced shallot, salt, pepper, diced tomato, lemon juice, and rapeseed oil.
  9. Serve: Serve the oxtail with mashed potatoes, glaze with the sauce, and garnish with the parsley mixture.

Similar Recipes