Who doesn’t love the rich unctuous taste of well cooked oxtail? Nothing quite beats that fall apart tenderness and stick to your ribs richness that is braised oxtails…Yum!
Braised oxtail in Pedro Ximénez sherry is a definite must try recipe. I guarantee you that it will go down a treat at the next family dinner or get together.
What is Pedro Ximénez?
Pedro Ximénez is an intensely sweet sherry originating from Southern Spain. Other notable growing regions are Australia and Portugal. If you can’t get Pedro Ximenez don’t fret, any sweet sherry will work just fine for this recipe.
The braising liquid
The braising liquid is very simple and consists of a few ingredients but the final product is absolutely lip smackingly delicious! For the braising liquid I use onion, carrot, garlic, Provencal mixed herbs sherry and red wine with salt and pepper to taste
And the oxtail?
The most important part of the dish! Try purchase oxtail that has a good proportion of fat to meat. The most crucial part of this entire dish is getting a good brown sear on the oxtail before adding it to the liquid. It helps with the flavour of the dish but also the flour used when browning will help with thickening the sauce.
I for one hates standing around whilst browning batches of oxtail so I go the lazy route and put a tray of oxtail under the grill (broiler) until I’m satisfied that it has browned enough! So much easier and way less mess.
Can I use my slow cooker for this recipe?
Yes you can! If you want to set and forget, this recipe pairs really well with a slow cooker. I would put it on for a minimum of 8 hours on low. You really want a fall apart tender oxtail
PrintBraised Oxtail in Pedro Ximénez Sherry
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Braised Oxtail in Pedro Ximénez Sherry is perfect for those cooler days and nights. Stick to your ribs richness pairs perfectly with a robust red wine.
- Prep Time: 30 minutes
- Cook Time: 3 to 4 hours (8 hours in slow cooker)
- Total Time: 4 hours (9 hours slow cooker)
- Yield: 6 servings
- Category: Mains, Mediterranean Dishes
- Method: Braising
- Cuisine: Spanish
Ingredients
1.5 kg oxtail
1/2 cup all purpose flour
2 tsp Spanish smoked paprika
1 tsp black pepper
1 tsp kosher salt
3 tbs olive oil
For the braising liquid
1 large onion quartered
2 medium carrots, peeled and cut into large chunks
6 whole garlic cloves
2 tsp salt
1tsp Provencal mixed herbs
500ml red wine (Merlot or a good Spanish wine such as Rioja)
500ml Pedro Ximénez sherry or other sweet sherry
Instructions
Start by mixing the flour, paprika, pepper and salt in a large bag
Add the oxtail to the bag and give it a good shake to coat everything with the flour mixture
Heat the grill (broiler) to its highest setting
Arrange the oxtail on a baking sheet and drizzle over the olive oil as evenly as you can
Place under the grill (broiler) until one side has seared really well (takes about 5 to 10 minutes)
Turn over the oxtail pieces and repeat on the other side
In the meantime add all the braising liquid ingredients to an oven safe pot or slow cooker
Once oxtail is good and brown transfer to the braising liquid making sure you scrape any crispy bits and accumulated juices from the baking pan to the pot as well
Stir to combine and cover. Place in a 180 degree oven (375 degrees f) for 3 to 4 hours
If slow cooking set to cook for 8 hours on low or 4 hour on high
Once oxtail is to your liking (tender and almost falling of the bone) remove from the liquid and blend the liquid and vegetables with a stick blender or transfer to a blender and blend to a smooth liquid
Transfer liquid back to the pot and simmer uncovered until your sauce has thickened and is able to coat the oxtail nicely
Transfer oxtail back to the liquid and cook for an additional 30 minutes on low
Serve with creamy mash potato and a glass of your favourite red wine.
Keywords: braised oxtail, braised oxtail in pedro ximenez sherry, oxtail, braised meat, braising, oxtail
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