Wine Braised Ox Tails
This recipe was inspired by NY Times
2 ½ teaspoons salt, more as needed
2 teaspoons black pepper
½ teaspoon ground allspice
5 pounds beef oxtails, patted dry
2 tablespoons butter
1 onion peeled, sliced lengthwise 1/4-inch-thick
4 large carrots, peeled and cut into 3-inch lengths
6 large garlic cloves, finely chopped
1 bottle (750 milliliters) dry red wine
1 cup chicken stock
5 parsley sprigs, plus 1/4 cup chopped parsley leaves
2 rosemary branches
2 bay leaves
In a large bowl, combine salt, pepper and allspice. Add oxtail to bowl and rub the mixture all over the meat. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Heat an 8-quart Dutch oven, or a heavy soup pot with a lid, over medium-high heat. Add butter/ghee and warm through. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally, until the meat is uniformly golden brown all over, including the sides. Transfer meat to a plate; repeat until you’ve browned all the oxtail.
Add onion to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes. Add carrot and cook 5 minutes. Stir in two-thirds of the garlic (save the rest for garnish) and cook 1 minute.
Heat oven to 325 degrees. Pour wine and stock into pot. Bundle parsley sprigs, rosemary branches and bay leaves with kitchen twine and drop into pot. Bring mixture to a simmer and cook over medium heat until liquid has reduced by half, about 15 minutes.
Return oxtail to pot and bring to a simmer. Cover pot and transfer to oven. Cook, turning oxtails every 30 minutes, until meat is fork tender, 3 to 3 1/2 hours.
Transfer oxtails to a plate. Spoon off fat from surface of pan juices and discard (there will be a lot of it). Toss oxtails with remaining pan gravy. Taste and adjust seasonings if necessary. In a small bowl, toss together chopped parsley, garlic, and a pinch of salt. Scatter mixture over oxtails and garnish with parsley leaves, if using, before serving.