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.
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
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