Stewed oxtails in wine sauce
6 servings
30 minutes
Braised ox tails in wine sauce is a true gastronomic delight from the rich traditions of Chinese cuisine. This dish combines tender meat infused with the aromas of red wine and tomato puree, creating a deep, rich flavor with subtle spicy notes of nutmeg. Slow braising in broth makes the meat incredibly tender, while the thick velvety sauce adds sophistication. This dish is traditionally prepared for special occasions as it requires patience and attention to detail. It is served with rice or fresh Chinese pancakes to highlight its rich taste, making it perfect for a cozy family dinner or as a centerpiece at festive tables.
1
In a bowl, mix 4 tablespoons of flour, salt, and pepper. Coat the tails in the mixture.
- Wheat flour: 5 tablespoon
- Wheat flour: 5 tablespoon
- Bull's tail: 2 kg
2
Heat half of the olive oil in a large pot with a lid. Brown the tails in batches for 2-3 minutes. Transfer to a plate.
- Olive oil: 4 tablespoons
- Bull's tail: 2 kg
3
Add the remaining oil to the pot and sauté the finely chopped onion, celery, and carrot for 10 minutes until golden.
- Olive oil: 4 tablespoons
- Onion: 2 heads
- Celery stalk: 2 pieces
- Carrot: 1 piece
4
Add tomato puree and tails, pour in wine and broth, add nutmeg, season with salt and pepper, and bring to a boil. Cover with a lid, reduce heat, and simmer for 2.5-3 hours until tender.
- Tomato puree: 2 tablespoons
- Bull's tail: 2 kg
- Red dry wine: 375 ml
- Beef broth: 300 ml
- Ground nutmeg: pinch
- Wheat flour: 5 tablespoon
5
Place the tails on a plate and keep them warm.
- Bull's tail: 2 kg
6
Bring the sauce to a boil and cook until it reduces in volume by half. Add the remaining flour and butter. Mix well and cook for another 3-5 minutes until the sauce thickens.
- Wheat flour: 5 tablespoon
- Butter: 1 tablespoon
7
Return the tails to the sauce, mix, and serve.
- Bull's tail: 2 kg