For slow-cooked comfort, feast on Wine-Braised Oxtails. It's the perfect dish on a cold winter day.
2 carrots, chopped
2 medium onions, chopped
2 celery ribs, chopped
6 garlic cloves, sliced
6 fresh flat-leaf parsley sprigs
2 bay leaves
2 (3-inch) fresh rosemary sprigs
5 pounds oxtails
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
2 cups dry red wine
1 (6-oz.) can tomato paste
1 (8-oz.) package fresh mushrooms, quartered
Hot cooked rice
How to Make It
Place first 7 ingredients in a 6-qt. slow cooker.
Toss oxtails with salt and pepper. Sprinkle with flour; toss to coat. Cook oxtails, in 2 batches, in hot oil in a large skillet over medium heat 3 to 4 minutes on each side or until well browned. Transfer oxtails to slow cooker, reserving drippings in skillet.
Add wine to reserved drippings in skillet; cook 1 minute, stirring to loosen brown bits from bottom of skillet. Whisk in tomato paste; cook, stirring often, 2 minutes. Pour over oxtails.
Cover and cook on LOW 5 to 6 hours. Add mushrooms; cook 1 more hour.
Remove oxtails and vegetables using a slotted spoon. Discard bay leaves and herbs. Skim fat from juices in slow cooker; season with salt and pepper. Serve immediately over oxtails, vegetables, and hot cooked rice.
My whole family loved this dish. It was tender and tasty. I used the oxtails, but given their expense I will use bone-in chuck roast next time (bones give food a rich flavor). Oxtails do have a lot of bone, gristle, and fat, but most of the fat melts during cooking and gets skimmed from the sauce at the end.
I have used Southern Living recipes for years. I was so disappointed in this one. I followed the recipe exactly, made no substitions or changes at all. The meat was tough, greasy, and the dish had no flavor at all. I used rosemary and parsley from the garden. The SL Test Kitchen Tip suggested using boneless chuck roast cut into cubes for the meat, so I used half oxtails and half beef cut into cubes.