This satisfying dish features a sauce that is rich, deep, and syrupy. Six pounds of oxtail sounds like a lot, but it’s not…it will feed about four people.
2 bottles Sumner Vineyards Pinot Noir
12 large Summit Creek oxtail pieces (about 6 pounds total)
1/4 cup extra virgin olive oil
5 garlic cloves
2 celery ribs
2 medium leeks (white parts only)
4 fresh thyme sprigs
4 bay leaves
1 bunch parsley stems
4 cups beef broth
1 medium onion, cut into 1″ sections
2 medium carrots, cut into 1″ sections
2 parsnips, cut into 1″ sections
2 large red potatoes, cut into 1″ sections
Preheat oven to 325°F.
In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 1 1/2 cups). Trim oxtails and pat dry. Season oxtails with salt and pepper. In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tablespoon butter over moderately high heat until foam subsides and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl. Coarsely chop shallots, garlic, celery, and leeks. Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened.
Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Bring liquid to a boil and braise oxtails, covered, in middle of oven 2 to 2 1/2 hours, or until meat is very tender but not falling off the bone.
One hour before the meat is done, toss onion, carrots, parsnips, and potatoes in olive oil in a roasting pan. Sprinkle well with salt and pepper. Roast vegetables for 1 hour, or until lightly browned and cooked through.
Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid until thick, shiny, and reduced to about 3/4 cups and whisk in remaining tablespoon butter. Add roasted vegetables to the pan and serve.