Red Wine Braised Oxtail Casserole紅酒燜牛尾煲
A classic Hong Kong-style braised oxtail slowly cooked in red wine with aromatics, root vegetables, and herbs until the meat is fall-apart tender. Served in a traditional clay pot with a rich, glossy sauce.
01Ingredients
- 1200g Oxtail, cut into segments
- 750ml Red wine (dry)
- 500ml Beef stock
- 3 medium Carrots
- 2 medium Onions
- 2 stalks Celery
- 4 cloves Garlic
- 400g Potatoes
- 3tbsp Tomato paste
- 2tbsp Vegetable oil
- 2 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 1 piece Bay leaf
- 10 pieces Black peppercorns
- 1.5tsp Salt
- 0.5tsp Black pepper
- 1tbsp Soy sauce
- 1tbsp Brown sugar
Nutrition (per serving)742kcal
- Protein52.3g
- Carbs28.4g
- Fat38.2g
Fiber 4.1 gSodium 892 mg
02Steps
- Blanch oxtail in boiling water for 5 minutes. Drain and rinse under cold water to remove impurities.
- Heat oil in a large clay pot or Dutch oven over medium-high heat. Working in batches, brown the oxtail on all sides until golden (about 3-4 minutes per batch). Remove and set aside.
- In the same pot, sauté garlic, onions, and celery until softened (about 3 minutes).
- Stir in tomato paste and cook for 1 minute until fragrant.
- Pour in the red wine, scraping the bottom of the pot to deglaze. Simmer for 2 minutes to reduce slightly.
- Return the browned oxtail to the pot. Add beef stock, soy sauce, brown sugar, thyme, rosemary, bay leaf, and peppercorns. Bring to a boil.
- Cover the pot and reduce heat to low. Braise for 90 minutes until oxtail is very tender. Stir occasionally.
- Add carrots and potatoes. Season with salt and black pepper. Cover and continue braising for another 40 minutes until vegetables are tender.
- Remove herb sprigs and bay leaf. Taste and adjust seasoning if needed. The sauce should be rich, glossy, and coat the back of a spoon.
- Serve hot directly in the clay pot, ladling the meat, vegetables, and sauce into bowls.
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