Burgundy Braised Oxtail

Ingredients
2 750-ml. bottles of Burgundy (or other dry red wine)
12 large oxtail pieces (about 6 pounds total)
unsalted butter
Grapeseed or vegetable oil
5 shallots
5 garlic cloves
2 carrots
2 leeks (white parts only)
1 onion
2 celery ribs
3 fresh thyme sprigs
3 bay leaves
1 bunch parsley stems
1L of beef broth
maple syrup


It can go with roasted mini potatos, mashed potatoes or pasta

Preheat oven to 325°F.

In a deep heavy saucepan boil wine until reduced by half.

Trim oxtails and pat dry.

Season oxtails with salt and pepper. If you have time, I put them in a ziplock bag and let them marinade overnight.

In a deep pot over med-high heat, add grapeseed oil, place otails in one layer. When the oil is hot, brown all sides of oxtail side by side. Put these oxtail in a bowl. Brown remaining oxtails in same way.




Chop garlic, shallots, carrots, leeks, onion, and celery coarsly.



Add some butter or grapeseed oil to the pot and add the vegetables to the pot over med low heat. Cook and stir until they're softened.

Place oxtails over vegetables one layer over another in a tidy way.

Cover the oxtals with the herbs and reduced wine, a couple tsp of maple syrup, herbs, and broth

Cover, Boil and braise oxtails in med-low heat for about 3-4 hours until the meat is tender but not falling off the bone. Transfer oxtails to another plate and keep warm.




Sieve the braising liquid a couple times and then to a large saucepan and throw out the leftover. reduce the liquid until thick, shiny to about 1-2 cups

[optional: whisk in a tablespoon butter to give a creamy shiny look]