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Nothing beats the comfort of a hearty oxtail casserole. This dish, slow-cooked to perfection, brings out rich flavors that make it a family favorite. Imagine tender oxtail falling off the bone, mingling with carrots, celery, and onions in a savory red wine and beef broth sauce. Perfect for a cozy dinner, this recipe will warm your soul and satisfy your taste buds. Let's get cooking!
Oxtail Casserole Recipe
Ingredients:
- 2 lbs oxtail
- 2 cups beef broth
- 1 cup red wine
- 2 chopped carrots
- 2 chopped celery stalks
- 1 chopped onion
- 3 cloves minced garlic
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 325°F (165°C).
- Heat a Dutch oven over medium-high heat. Brown the oxtail on all sides.
- Remove the oxtail and set aside. In the same pot, sauté the onions, carrots, celery, and garlic until softened.
- Add the tomato paste, thyme, salt, and pepper. Cook for another 2 minutes.
- Pour in the red wine and beef broth. Bring to a simmer.
- Return the oxtail to the pot. Cover and transfer to the oven. Cook for 3 hours or until the meat is tender.
What You Will Need
Read more: Haitian Oxtail Stew Recipe
What you will need to make oxtail casserole
- Oxtail: Rich, gelatinous meat that becomes tender and flavorful when slow-cooked, forming the casserole's hearty base.
- Beef broth: Adds depth and enhances the savory flavor, creating a rich, comforting sauce.
- Red wine: Provides acidity and complexity, balancing the richness of the oxtail and broth.
- Carrots and celery: These vegetables add sweetness and texture, complementing the meat and broth.
- Onion: Adds a subtle sweetness and depth, enhancing the overall flavor profile.
- Garlic: Infuses the dish with a robust, aromatic flavor, elevating the savory notes.
- Tomato paste: Concentrated tomato flavor that thickens the sauce and adds a touch of acidity.
- Dried thyme: Brings an earthy, aromatic quality, tying together the flavors of the meat and vegetables.
Tools and Instruments Required
What tools/instruments will be needed to make Oxtail Casserole Recipe
- Dutch oven: Essential for browning oxtail and slow-cooking in the oven, ensuring even heat distribution and tender meat.
- Sharp knife: Needed for chopping vegetables finely, which helps them cook evenly and blend flavors well.
- Cutting board: Provides a stable surface for safely chopping vegetables and preparing the oxtail.
- Tongs: Useful for turning and removing oxtail pieces without piercing the meat, keeping juices inside.
- Measuring cups: Ensures accurate measurement of liquids like beef broth and red wine, crucial for flavor balance.
- Wooden spoon: Ideal for stirring ingredients without scratching the Dutch oven, helping to mix flavors thoroughly.
Oxtail Casserole Recipe
Hearty and flavorful oxtail casserole perfect for a cozy dinner.
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Ingredients:
Main Ingredients
- 2 lbs Oxtail
- 2 cups Beef Broth
- 1 cup Red Wine
- 2 Carrots chopped
- 2 Celery Stalks chopped
- 1 Onion chopped
- 3 cloves Garlic minced
- 2 tbsp Tomato Paste
- 1 tsp Thyme dried
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions:
- Preheat your oven to 325°F (165°C).
- Heat a Dutch oven over medium-high heat. Brown the oxtail on all sides.
- Remove the oxtail and set aside. In the same pot, sauté the onions, carrots, celery, and garlic until softened.
- Add the tomato paste, thyme, salt, and pepper. Cook for another 2 minutes.
- Pour in the red wine and beef broth. Bring to a simmer.
- Return the oxtail to the pot. Cover and transfer to the oven. Cook for 3 hours or until the meat is tender.
Notes:
Serve hot with mashed potatoes or crusty bread.
Read more: Oxtail Stew Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 15gProtein: 30gFat: 25gSaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 20mgCalcium: 50mgIron: 5mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole up to the point of adding the oxtail back to the pot.
- Let everything cool completely.
- Store in an airtight container in the fridge for up to 2 days.
- When ready to cook, preheat oven, transfer to a dutch oven, and follow the remaining steps.
Freezing Instructions
- Prepare the casserole up to the point of adding the oxtail back to the pot.
- Let everything cool completely.
- Transfer to a freezer-safe container or bag.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before cooking.
- Follow the remaining steps to finish cooking.
Using red wine in the oxtail casserole not only adds depth to the flavor but also helps tenderize the meat, making it melt-in-your-mouth delicious.
Frequently Asked Questions
FAQ:
How long does it take to cook oxtail casserole?
It takes about 3 hours in the oven.
Can I use a slow cooker instead of an oven?
Yes, cook on low for 8 hours.
Do I need to brown the oxtail first?
Yes, browning adds flavor.
Can I freeze leftovers?
Absolutely, it freezes well for up to 3 months.
What can I serve with oxtail casserole?
Mashed potatoes or crusty bread work great.
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