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Queue de Boeuf Braisรฉe
French Braised Oxtail
A classic French comfort food, this oxtail is slow-braised in red wine and beef stock until incredibly tender and falling off the bone. The rich, deeply flavored sauce is perfect for soaking up with crusty bread or mashed potatoes.
๐ง ์ฌ๋ฃ
- 2 kg Oxtail
- 2 tbsp Olive oil
- 2 Onions
- 4 Carrots
- 2 Celery stalks
- 4 Garlic cloves
- 2 tbsp Tomato paste
- 750 ml Dry red wine(such as Burgundy, Bordeaux, or Cรดtes du Rhรดne)
- 500 ml Beef stock(low sodium preferred)
- 1 Bay leaf
- 3-4 Fresh thyme sprigs
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Pat the oxtail pieces thoroughly dry with paper towels. Season generously on all sides with salt and freshly ground black pepper. Heat the olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Working in batches to avoid overcrowding the pot, sear the oxtail pieces on all sides until deeply browned and caramelized, about 4-5 minutes per side. This browning is crucial for flavor development. Remove the browned oxtail to a plate and set aside.
โฑ๏ธ 20-25 minutes - 2
Reduce the heat to medium. Add the chopped onions, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened and are lightly browned, about 8-10 minutes. Add the smashed garlic cloves and cook for another minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly. This caramelizes the paste and deepens its flavor.
โฑ๏ธ 10-12 minutes - 3
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits (fond). Bring the wine to a simmer and let it cook for 5 minutes, allowing some of the alcohol to evaporate. Add the beef stock, bay leaf, and thyme sprigs. Bring the liquid back to a gentle simmer.
โฑ๏ธ 7-10 minutes - 4
Return the browned oxtail pieces to the pot, nestling them into the liquid. Ensure the oxtail is mostly submerged; add a little more beef stock or water if necessary. Bring the liquid back to a bare simmer. Cover the pot tightly with a lid. Transfer the pot to a preheated oven.
โฑ๏ธ 3.5 to 4 hours - 5
Braise in the oven for 3.5 to 4 hours, or until the oxtail meat is exceptionally tender and easily pulls away from the bone with a fork. Check periodically and if the liquid level seems low, add a splash more stock or water. The meat should be meltingly soft.
โฑ๏ธ 3.5 to 4 hours - 6
Carefully remove the oxtail pieces from the pot and place them on a platter. Discard the bay leaf and thyme sprigs. Skim off any excess fat from the surface of the braising liquid using a spoon or a fat separator. If the sauce is too thin for your liking, return the pot to the stovetop over medium-high heat and simmer uncovered until it has reduced to a rich, glossy consistency. Taste and adjust seasoning with salt and pepper as needed. Spoon the rich sauce over the oxtail.
โฑ๏ธ 10-15 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โLow and slow braising is essential for tender, fall-off-the-bone meat.
- โDon't skip the browning step; it builds the foundation of flavor.
- โFor an even richer sauce, you can strain the vegetables before reducing the liquid, though this is optional.
- โServe piping hot with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a strip of orange zest to the braising liquid for a subtle citrus note.
- Stir in a handful of pitted green olives during the last 30 minutes of braising.
- For a touch of sweetness, add a tablespoon of honey or brown sugar to the sauce during reduction.