Braising Transforms Tough Oxtails Into a Culinary Delight

Gather the ingredients. The Spruce / Armando Rafael Preheat the oven to 300 F. Dry the oxtails well with paper towels. This will help to get a nice brown exterior when searing. The Spruce / Armando Rafael In a heavy, cast-iron Dutch oven or brazier, heat the oil over high heat. Once hot, add the oxtails and sear them thoroughly, turning to brown on all sides. Once they've developed a nice brown crust, remove the oxtails from the pan and set them aside. The Spruce / Armando Rafael Lower the heat to medium and add the onions and garlic to the pot; sauté for 5 minutes or so, until the onions are slightly translucent. The Spruce / Armando Rafael Add the wine and use a wooden spoon or heatproof spatula to loosen all the bits from the bottom of the pan. The Spruce / Armando Rafael Return the oxtails to the pot along with the stock, tomato paste, bay leaves, peppercorns, and rosemary. Season with salt and pepper. The Spruce / Armando Rafael Raise the heat and bring the liquid to a boil. Cover with a tight-fitting lid and transfer the pot to the preheated oven. Cook for 3 hours. The Spruce / Armando Rafael Remove the pot from the oven, take off the lid, and let the meat cool in the braising liquid while you make the sauce. Ladle out about 2 cups of the braising liquid and pour it through a mesh strainer into a liquid measuring cup. Skim off any fat from the top. The Spruce / Armando Rafael Heat the butter in a separate saucepan set over medium-high heat, then gradually stir in the flour until a paste forms. Heat for a few minutes, stirring until the mixture (called a roux) is a light brown color. The Spruce / Armando Rafael Whisk the strained hot cooking liquid into the roux a little at a time. Simmer the sauce for about 15 minutes until thickened. Strain it through a fine-mesh strainer to remove any lumps and season to taste with salt and pepper. The Spruce / Armando Rafael Remove the oxtails from the pot, place them on a deep serving platter or individual plates, and spoon over a generous portion of the sauce. The Spruce / Armando Rafael