4 to 6 servings
PREP TIME
35 minutes
COOKING TIME
approximately 4 hours
TOTAL TIME
4 hours 35 minutes
¼ cup plus 3 tablespoons olive oil
4 pounds oxtail, prepped from the butcher
kosher salt
freshly ground black pepper
2 cups red wine
1 quart veal or beef stock
3 cinnamon sticks
3 bay leaves
3 oranges, quartered
1 bunch thyme
1 bunch parsley
1 jalapeño, chopped with seeds
Preheat your oven to 325°F.
Heat a large Dutch oven over medium-high heat and add 3 tablespoons of olive oil. Once the oil begins to shimmer add the oxtail in a single layer and season with salt and pepper. Sear the meat until lightly browned on all sides, turning with long tongs, about 2 minutes per side. Remove pieces to a plate as they brown.
Deglaze the pot with the red wine, making sure to bring up the brown bits of fond from the bottom of the pan with a wooden spoon. Bring wine to a full boil, then lower the heat to medium and add in the veal stock, 3 cups of water, cinnamon sticks, bay leaves, oranges, thyme, parsley, and jalapeño. Season generously with pepper.
Cover and braise in the oven for 3 to 4 hours until the meat is tender and falling off the bone. Check periodically to make sure there’s a sufficient liquid level and stir the braise to make sure the bottom doesn’t stick. Let the meat cool and then remove it from the liquid and shred by hand. Strain the braising liquid, discarding solids in the strainer.
CHEF JJ’S KITCHEN TIPS
If you’re unsure of what wine to cook with when following recipes, a good rule of thumb is to use a wine that has a moderate alcohol content (ideally between 10 to 13 percent) and that would normally pair well with the main ingredient of the dish. For example, a dry red wine such as merlot for braised red meat dishes.
Don’t throw out the braising liquid! After removing the oxtail, refrigerate or freeze the flavor-packed liquid for future use in a soup, sauce, or stew.