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mirepoix red wine braised oxtail

prelude: i cook by heart and not by measurement, so these are pretty rough but it'll definitely get you close enough!

Main ingredients:

• Ox tail (~3-5lbs)
• Carrots (2-3lbs)
• Onions (2 yellow ones idk whatever)
• Celery (3/4ths of a whole thing idk eyeball it)
• Tomatoes (2-3 beeeg ones)
• Half a bottle of a decent red wine (we consistently use a 2020 campo rioja in this household lmaooo)
• Beef/chicken/veggie broth

Other misc ingredients:

• Flour
• Pepper
• Salt
• Bay leaves
• White rice

Directions:

1. Dice carrots, onions, celery into bite sized pieces for your mirepoix. I’m not particularly fond of tiny cubes here, keep it chunkier. Also quarter your tomatoes
2. Prep raw oxtail in flour+pepper+salt coating
3. Brown oxtails in the pot you’ll be simmering in
4. Take out oxtails and then add all of your veggies (carrot, onion, celery)
5. Deglaze with half a bottle of red wine, let veggies sit in the wine until alcohol is burned off
6. Add back in oxtails then fill the rest of the pot with broth of choice. Beef makes the most sense but I use chicken in a pinch
7. Add in quartered tomatoes and bay leaves to taste
8. Low simmer covered for 4+ hours
9. Boil uncovered for however long until desired thickness
10. Serve with white rice! I feel like it’s the perfect medium to soak up the flavour

here are pics from my many, many iterations of this recipe!

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