Whether you are an expert home cook or just learning how to turn on your stove, there are hundreds of Spanish recipes you can prepare that will propel you forward in your culinary journey.
The braised oxtails in oven are a testament to the country’s expertise in transforming humble ingredients into extraordinary dishes.
Do you want to learn how to prepare this tender dish that captures the heart and soul of Spanish gastronomy? Then keep scrolling down this article.
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Background of the Dish
The braised oxtails in oven encapsulate the essence of two cherished Andalusian beef oxtail recipes: the traditional oxtail preparation and the oven-baked variation.
At the heart of this dish is a slow-cooked oxtail, its flavors perfected through meticulous braising and enriched with regional ingredients such as onions, garlic cloves, and red wine.
Whether you’re hosting a family gathering or welcoming loved ones, this decadent dish serves as your ultimate culinary masterpiece, sure to leave everyone impressed and wanting more.
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Things You’ll Need for Braised Oxtails In Oven
To make the best oxtail recipe you will need oxtails, carrots, onion, garlic cloves, bell pepper, beef broth, and red wine as the main ingredients.
For the equipment to prepare these braised oxtails in oven, you will only need a heavy pot or a Dutch oven.
Ingredients
- 2.5kg oxtails
- 1 cup (240ml) red wine (such as Cabernet Sauvignon)
- 2 cups (480ml) beef broth
- 1 can (420gr) crushed tomatoes
- 1/2 cup (60gr) all-purpose flour
- 3 tablespoons olive oil
- 1 large onion
- 2 carrots
- 1 red bell pepper
- 4 garlic cloves
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
How to Make Braised Oxtails In Oven – Step by Step Guide
- For the first step in this Spanish oxtail recipe, preheat your oven to 356°F (180°C).
- Now, peel and chop the carrots and onion into small squares. Peel and mince the garlic cloves. Remove the seeds from the bell pepper and chop it into small squares. Set them aside.
- After that, season the oxtails generously with salt and black pepper on both sides. Dredge each piece in flour, shaking off the excess.
- Then, heat the olive oil in a large, oven-safe Dutch oven over medium-high heat. Sear the beef oxtails on all sides until golden brown, working in batches if necessary. Remove the oxtails and set aside.
- Using the same pot, add the chopped onion, carrots, bell pepper, and minced garlic. Cook until the vegetables get a softer texture, for about 5 minutes. Keep in mind that they will finish cooking later on this healthy oxtail recipe, so there is no need to cook them for longer now.
- After that, pour in the red wine, scraping the bottom of the pot to deglaze and pick up any flavorful bits. Allow the wine to simmer for 4 minutes to reduce slightly.
- Now, add the browned oxtails back to the pot. Pour in the beef broth and crushed tomatoes. Stir in bay leaves, dried thyme, dried rosemary, paprika, and Worcestershire sauce. Bring the mix to a simmer.
- For the cooking step in this Spanish oxtails recipe, cover the pot with foil and transfer it to the preheated oven. Braise for 2 to 2.5 hours or until the oxtails are tender, stirring occasionally.
- Once that time has gone by, remove the pot from the oven. Carefully lift the foil and skim off any excess fat from the surface. Do a taste test and adjust salt and pepper to taste if needed.
- The best braised oxtail recipe is now ready. Serve the braised oxtails in oven warm, optionally with chopped fresh herbs on top.
Substitution of Ingredients
The braised oxtails in oven is a dish that’s super simple to make, and the best part is that you can adapt some ingredients to your preferences and personal diet.
For example, if you follow a gluten-free diet, make sure to prepare this braised oxtail with your favorite GF flour, and that every spice that you use is gluten-free too.
When it comes to the veggies for this Spanish style oxtail recipe, you can also use your favorite ones, removing the ones that you don’t like and adding others like green or yellow bell peppers, potatoes, sweet potatoes, etc.
Try the oxtails on the stove, our latest oxtail recipe that’s just as delicious and easy to make, the oxtail fried rice or the oxtail marinade.
The red wine is a key component in nailing the flavor profile of this dish, as it compliments the other ingredients too, but you could check our oxtail recipe without wine in case you don’t want to use it.
Tips on Serving Braised Oxtails In Oven
The braised oxtails in oven are usually served as a main dish during the colder months of the year, and you can enjoy them for lunch or dinner.
To add a different flavor profile, feel free to top each plate with fresh chopped herbs, a drizzle of olive oil, hot sauce, or even aioli.
Similar to the Spanish oxtail stew recipe, the braised oxtails in oven should be served with a slice of your favorite bread, to soak all the flavorful gravy.
Besides that, you could use these braised oxtails as the filling for a delicious sandwich: just grab some slices of bread, spread a bit of mayonnaise or Spanish garlic sauce, and add the braised meat.
Lastly, you can serve the braised oxtails in oven with a Spanish mixed green salad, Spanish potato salad, or a Spanish black rice recipe on the side.
How to Store Braised Oxtails In Oven
Storing this dish is really easy, first, let the oven braised oxtails cool to room temperature, for about 30 to 60 minutes, and then place them in a covered freezer-safe container.
Then, you will be able to store the braised oxtail for 3 days in the fridge, or for 45 days in the freezer (thawing them in the fridge overnight or for 12 hours before serving).
To reheat the red wine braised oxtail, place them in a Dutch oven or heavy pot, add more broth or water if the liquid evaporated, and place them in the oven over medium-low temperature for 30 to 45 minutes.
Other regular or Spanish oxtail stew recipes that you can prepare in case you want to store them for later are the recipe for oxtails and gravy and the delicious roasted oxtail.
Recipe Card: Braised Oxtails In Oven
Braised Oxtails In Oven Recipe
Whether you are an expert home cook or just learning how to turn on your stove, there are hundreds of Spanish recipes you can prepare that will propel you forward in your culinary journey.
The braised oxtails in oven are a testament to the country's expertise in transforming humble ingredients into extraordinary dishes.
Do you want to learn how to prepare this tender dish that captures the heart and soul of Spanish gastronomy? Then keep scrolling down this article.
Ingredients
- 2.5kg oxtails
- 1 cup (240ml) red wine (such as Cabernet Sauvignon)
- 2 cups (480ml) beef broth
- 1 can (420gr) crushed tomatoes
- 1/2 cup (60gr) all-purpose flour
- 3 tablespoons olive oil
- 1 large onion
- 2 carrots
- 1 red bell pepper
- 4 garlic cloves
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
Instructions
- To start with this braised oxtail recipe, preheat your oven to 356°F (180°C).
- Peel and chop the carrots and onion into small squares. Peel and mince the garlic cloves. Remove the seeds from the bell pepper and chop it into small squares.
- Season the oxtails generously with salt and black pepper on both sides. Dredge each piece in flour, shaking off excess.
- Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat. Brown the beef oxtails on all sides, working in batches if necessary. Remove the oxtails and set aside.
- In the same pot, add the chopped onion, carrots, bell pepper, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
- Pour in the red wine, scraping the bottom of the pot to deglaze and pick up any flavorful bits. Allow the wine to simmer for 4 minutes to reduce slightly.
- Add the browned oxtails back to the pot. Pour in the beef broth and crushed tomatoes. Stir in bay leaves, dried thyme, dried rosemary, paprika, and Worcestershire sauce. Bring it to a simmer.
- Cover the pot with a foil and transfer it to the preheated oven. Braise for 2 to 2.5 hours or until the oxtails are tender, stirring occasionally.
- Once done, remove the pot from the oven. Carefully lift the foil and skim off any excess fat from the surface. Adjust salt and pepper to taste if needed.
- Your beef oxtail recipe is now ready. Serve the braised oxtails in oven warm.
Notes
Just like other Spanish oxtail recipes, you can add freshness to the braised oxtails in oven by topping them with fresh chopped herbs.
If you were wondering how long to braise oxtail, the best is 2 hours at this temperature, but if you go to the lowest temperature (320°F or 160°C), then braise them for 3 to 3.5 hours.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 793Total Fat 55.6gSaturated Fat 9.5gCholesterol 46mgSodium 452mgCarbohydrates 60.1gFiber 14.3gSugar 10.3gProtein 24g
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