How to Make Homemade Braised oxtail in a red wine reduction

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Before you jump to Braised oxtail in a red wine reduction recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.

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While it may not taste as good, preparing food in the microwave as an alternative to in the oven will save you a packet of money. Perhaps the realization that an oven uses 75% more energy will stimulate you to use the microwave more. When it relates to boiling water and steaming vegetables, you can save plenty of energy and do the job faster with countertop appliances rather than a stove. Many men and women mistakenly believe that doing the dishes by hand uses less energy than a dishwasher. A dishwasher is especially efficient when it's full before a cycle is commenced. By cool drying or perhaps air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.

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We hope you got insight from reading it, now let's go back to braised oxtail in a red wine reduction recipe. You can cook braised oxtail in a red wine reduction using 16 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Braised oxtail in a red wine reduction:

1. Provide 3-5 pounds of oxtails.
2. Provide 1 cup of flour.
3. Get 1 T of pepper.
4. Take pinch of garlic powder.
5. Use pinch of onion powder.
6. Get 1 bottle of dry red wine reduced by half.
7. Use 1 quart of beef broth.
8. Get pinch of thyme.
9. Use 2 of bay leaves.
10. Provide Couple of minced garlic.
11. Provide 1 of onion.
12. Provide 3 of carrots.
13. Take 3 of celery.
14. Get 2 of leeks.
15. Prepare handful of parsley.
16. Use dash of oregano.

Steps to make Braised oxtail in a red wine reduction:

1. Combine the flour, salt, pepper, garlic powder, onion powder and dredge the oxtails in the flour..
2. Seat the meat on both sides and make sure you get a nice browning, this is developing the flavor....
3. Combine the veggies and sauté until soft. Add the spices and simmer until fragrant..
4. Pour in the wine and broth. Cover and place in 325 oven for 3 to 4 hours until meat is falling off the bone..
5. When finished, take the oxtails out and strain the liquid into another pan. Reduce the liquid until it thickens. Pour over the oxtail. I like to serve it over polenta and top with fresh grated Parmesan..

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