The Traditional Recipe Reinvented

Oxtail, a gelatinous piece rich in collagen, is experiencing a well-deserved renaissance in contemporary kitchens. This braised recipe draws from European culinary traditions while being enriched with fresh Mediterranean herbs to create an exceptional dish.

The secret lies in patience: 3 to 4 pounds of carefully trimmed oxtail require slow and gentle cooking in a generous mixture of one cup of full-bodied red wine and four cups of beef broth. This prolonged immersion transforms a meat reputed to be tough into melting pieces that fall off the bone at the slightest touch of a fork.

The flour dredging technique is the crucial initial step: it creates a golden crust during searing, trapping the juices while promoting the emulsion of the final sauce. This ancestral method, passed down through generations, guarantees a velvety texture and incomparable aromatic depth.

The wine-broth combination is not limited to a simple cooking liquid. It forms the flavor matrix where aromas gradually concentrate, creating that herb-infused sauce that distinguishes this dish from ordinary braises. Each hour of simmering intensifies the flavors and reveals the hidden delicacy of this noble piece too often neglected.

Preparation: Between Technique And Know-How

Before the magic of simmering happens, each piece of oxtail demands meticulous attention. Generous seasoning with salt and black pepper precedes the delicate coating in two tablespoons of flour, creating that protective film essential to the dish’s success.

The searing is the decisive moment: three tablespoons of olive oil heated to the shimmering point welcome the pieces of meat. This high-temperature step caramelizes the proteins on the surface, developing those roasted notes that will enrich the sauce for hours. Professionals sometimes prefer beef fat for increased flavor authenticity.

Once the meat is set aside, the same container collects the classic mirepoix: chopped onion, diced carrots, and celery melt gently in the cooking juices. Minced garlic joins this aromatic base just before incorporating the tomato paste, a strategic ingredient often underestimated.

These two tablespoons of concentrate radically transform the flavor profile: their natural acidity balances the richness of the meat while their umami concentration amplifies every component of the dish. Caramelized for a few minutes with the vegetables, this concentrate releases complex aromatic compounds that will form the very backbone of the infused sauce, setting the stage for the crucial wine deglazing step.

The Herb Infusion: The Secret Of An Exceptional Sauce

The red wine deglazing marks the shift towards aromatic alchemy. This cup of wine poured over the caramelized concentrate instantly dissolves the juices stuck to the bottom, recovering every particle of flavor developed during searing. The alcohol evaporates in a few minutes, leaving behind tannins and a structuring acidity.

That’s when the beef broth enters the scene, submerging the meat pieces before the arrival of the trio of Mediterranean herbs. Two sprigs of fresh rosemary, two of thyme, and two bay leaves plunge into the simmering liquid, gradually releasing their essential oils. This slow infusion transforms a simple broth into a complex aromatic essence, where the resinous notes of rosemary dialogue with the camphorated subtlety of thyme.

Savvy cooks sometimes add half a teaspoon of allspice or smoked paprika, introducing a warm dimension that envelops the herbal flavors without dominating them. This touch of spice creates an unsuspected depth, revealing additional flavor layers with every bite.

During the prolonged braising, natural evaporation gradually concentrates these aromas. If the liquid level drops excessively, adding extra broth maintains the moist environment necessary for collagen breakdown. This careful monitoring guarantees a balanced final sauce, neither too thick nor too thin, ready to receive its final embellishments before serving.

The Final Touch For A Refined Presentation

When the meat finally falls off the bone, revealing its melting texture under the simple pressure of a fork, the moment for final adjustments arrives. The sauce, now bursting with aromas infused for hours, deserves ultimate attention to achieve the brilliance of a gastronomic creation.

Reduction is necessary if the liquid appears too thin. By briefly increasing the heat after removing the meat pieces, the flavors concentrate further while the sauce naturally thickens. This step requires constant vigilance to avoid any bitterness born from excessive reduction.

Incorporating a tablespoon of butter then transforms the texture and appearance of the preparation. This fat emulsifies the sauce, giving it a velvety smoothness and a deep luster that immediately catches the eye. This classic French technique, called “monter au beurre,” also brings a roundness that softens the residual acidity of the wine.

Fresh chopped parsley is added at the last minute, generously sprinkled over the oxtails arranged in their bed of brown sauce. This vibrant touch of greenery creates a striking visual contrast while introducing a fresh herbal note that awakens the taste buds. A quick taste allows for adjusting salt and pepper according to preference, guaranteeing a perfect balance between all elements of the dish.