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Red Wine Balsamic Oxtails

Red Wine Balsamic Oxtails
YIELDS
8 servings
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Ingredients

¼
cup all-purpose flour
5
lb(s) oxtails
½
tsp pepper
1
Tbsp vegetable oil
1
onion, chopped
4
clove garlic, minced
2
stalks celery, chopped
2
carrots, chopped
2
tsp dried oregano
¾
cup red wine or low-sodium beef stock
¼
cup balsamic vinegar
1
can (19 oz) tomatoes
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Directions

Step 1

Spread flour on plate. Sprinkle oxtails with ¼ tsp of the pepper; press into flour to coat. Reserve remaining flour.

Step 2

In large Dutch oven, heat oil over medium-high heat; brown oxtails all over, in batches. Transfer to plate.

Step 3

Drain fat from pan. Add onion, garlic, celery, carrots, oregano and remaining pepper; cook over medium heat, stirring often, until softened, about 5 minutes. Sprinkle with reserved flour; cook, stirring, for 1 minute. Add wine and vinegar; bring to boil, stirring and scraping up brown bits. Add tomatoes, breaking up with potato masher.

Step 4

Return oxtails and any accumulated juices to pan; bring to simmer. Cover and braise in 325°F oven until meat is fork-tender, about 3 hours. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 2 weeks. Thaw before reheating.

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