Sunday Supper: Red Wine And Tomato Braised Oxtails Recipe

• 3 pounds oxtails
• olive oil
• 3 large shallots, thinly sliced
• 1 cup red wine
• 1 28 ounce can whole stewed tomatoes
• 1 large sprig fresh oregano
• Kosher salt and cracked black pepper

1. Preheat oven to 325 u0b0. Heat large braising dish over medium high heat, drizzle with olive oil, and season oxtails with salt and pepper. When oil is shimmering add oxtails to braising dish. Sear oxtails on all sides until deep golden brown.
2. Once oxtails are brown remove from pan and reserve. Add sliced shallots stirring to scarp up brown bits from bottom of pan until shallots begin to take on some color, about 8 minutes. Add oxtails back to pan, pour over red wine and can of whole stewed tomatoes and bring to a simmer on stove top. Cover with lid and place in the oven until oxtails are fork tender, about 3 hours.
3. Once oxtails are tender remove tails and sprig of oregano from braising liquid and reduce liquid over medium high heat until thick enough to coat the back of a spoon, about 20 minutes. Warm oxtails in reduced sauce before serving. Serve with fluffy mashed potatoes and more red wine.

oxtails, olive oil, shallots, red wine, tomatoes, oregano, kosher salt

Taken from www.seriouseats.com/recipes/2011/02/red-wine-and-tomato-braised-oxtails.html (may not work)