Serious Eats: Recipes
Sunday Supper: Red Wine and Tomato Braised Oxtails
The smell of meat braising on a Sunday afternoon gives the entire house a warm comforting feeling. And oxtails are a cut of meat that are especially well suited for long low braises. Oxtails have a lot of collagen, which after hours in a flavorful braising liquid, breaks down and becomes tender and succulent. Red wine adds rich flavor to the meat, and whole tomatoes break down in the sauce adding texture to the final product.
This simple braise really benefits from good quality ingredients, so use a red wine that you're going to be happy sipping while the braise sits in the oven for hours. Nice fluffy mashed potatoes are ideal, but for a quick leftover meal the following day, egg noodles with butter and parsley make a quick delicious side as well.
About the author:
Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)