Braised Oxtail in Red Wine | EASY | The Prince Eats
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- čas přidán 6. 11. 2022
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Servings - Varies
INGREDIENTS
• Oxtail - 6-8 large pieces
• Beef Broth - 3 cups
• Pinot Noir - 1.5 cups
• Sweet Onion - 1, minced
• Leeks - 1 stalk, light-green portion, sliced long
• Tomato Paste - 2 tbsps.
• Shallots - 1, sliced
• Poblano Pepper - ½, diced
• Celery - 1 stalk, diced
• Bay Leaves - 2
• Thyme - 3-5 sprigs
• Rosemary - 2 sprigs
• Garlic Head - 1
• All-Purpose Flour - 1 tsp.
• Salt
MUSIC (I do not own the rights to this music)
Title: Mulholland
Artist: King Canyon
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#easyrecipes #oxtail #recipe #cookingtips #comfortfood #theprinceeats #beef #rice #beefrecipe
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Looks so tender!
Love how you take your time to explain. Looks delish 😋
I'm glad you enjoyed it. Thanks for watching :)
Way better flavour and texture than steak.
Deer tail soup with onion and garlic is 😋.
Blessings from Oamaru Sth island New Zealand
It absolutely is! Thanks for the recommendation for the deer tail soup. I'll give it a try. Thanks for watching.
@@theprinceeatsDeer tail is very dense and really rich. You may have to adjust it with something. Possibly with a little ginger or something.
If you live in a region with lots of hunters then its a good source. Deer tail freeze well too. I find Germans, French and Chinese love this part.
Ok... I got you locked now big dog.. I didn't know you put together the full videos too. I'll definitely be checking you out and supporting.. just subbed👊🏿💯💯
I appreciate you bro! I just locked in on your page. That cajun bird is the real deal man. I haven't done a bird in years and now you're making me want to bring the Green Egg out the garage lol! Great stuff bro!
gonna make this tomorrow with a parsnip puree and pickled red onions. The production on this vid was really good man good job.
I'm glad you found the video helpful. I think you'll enjoy this recipe with the pureed parsnip you'll prepare.
You not playing fair….this looks insane 😍😍😍
I'm not playing in 2023 :)
Ok I made this.
Family loved it. This was a hit!
Thank you!
You are welcome and I'm glad you enjoyed it. Thanks for watching :)
Thank you for all the details. I've been looking for a decent recipe, and yours looks great. Seriously happy that you explain everything in detail. Subscribing!
You're welcome. I hope you get to try it soon. Let me know how it goes. Thanks for watching.
You go! This looks fantastic!
Thanks so much Tiana! Thanks for watching.
Trying this this weekend! Looks great!!
Minhesh I think you'll love this recipe! Thank you for watching.
This looks delicious, oxtail is one of my favorites! I need to try this
You will love this recipe and I hope you get to try it. Thanks for watching.
Perfect video! Thank you for sharing.
I'm glad you like it. Thank you for watching :)
Hmmm that must be good with risotto. I like them with nice generous crispy potato croquettes, baby carrots and sweet tender peas, also make rice for the fans. I've just made this dish and it's come up a bit pinkish LOL which doesn't ordinarily happen.
This dish is perfect with risotto. In fact, most times I prepare it with risotto. Also, I'm curious as to why yours came out pinkish. Are you using red wine and tomato paste?
Me too, it's almost exactly the colour of yourse @ 3 : 15 Yes I used red wine reduction and tomatoe paste but made my wine reduction with the onions celery and garlic as I normaly do after they've browned a bit. I use Château Méaume, Bordeaux which usually doesn't do this. Maybe I should brown the tomatoe paste somewhat too? Funny I seem to not do things in the same order as you, only pouring in the stock after tossing around the meat in the red wine reduction and veg for awhile.
Only thing about risotto and oxtail is that oxtail is very rich and has a gravy so the flavour of the risotto wont shine and secondly the competing sauces make a bit of a mess. Reminds me of Belgian patat (chips) with saté sauce and mayo sprinkled with raw chopped onion which is in fact very nice. They call it simply "potato chip war". I guess the same effect though what flavour risotto war?@@theprinceeats
@@equestanton1017 Actually it can be complemented very well. I like to prepare mushroom risotto and the fresh parmesan of the risotto is almost the perfect contract to the rich beef flavor. The acidity of the risotto is so perfect for oxtail however I agree there needs to be a bit of reservation in the amount of sauce poured on top of the risotto.
@@equestanton1017 definitely brown the tomato paste prior to deglazing the pan with the red wine. Doing so achieves a richer tomato flavor and develops a better fond on the bottom of the pan.
Yummy
Thank you!
Great recipe! The only thing I would add is to skim the fat out before dumping the sauce onto anything. In your last shot of the ox tail on the riso, that stuff around the outside of the rice is all fat. I love fat as much as the next guy, but that is way, way too much. Ox-tail is a pretty fat-heavy cut, so the braising process is going to release a LOT of it into the sauce. Either cool down the sauce and remove the fat solids when it solidifies, or just use a ladle and spoon it out.
Thanks for the tip :)
Prince Eats! We have an emergency! I am running out of Braiser! I Need a Brase Delivery ASAP!
How can I help? :)