Ingredients:

  • 3 lbs (1.4 kg) Regeneratively Raised Oxtail, cut into pieces
  • 1 bottle (750 ml) Dry Red Wine (Burgundy or robust Pinot Noir)
  • 1 large Yellow Onion, roughly chopped
  • 2 medium Carrots, roughly chopped
  • 4 cloves Garlic, smashed
  • 4 Fresh Thyme sprigs
  • 2 Bay Leaves
  • 4 oz (115g) Thick-cut Smoked Bacon or Lardons, diced
  • 2 Tbsp (30 ml) Olive Oil or Vegetable Oil
  • 1/4 cup (30g) All-Purpose Flour
  • 3 cups (720 ml) Beef Stock (Low Sodium)
  • 2 Tbsp (32g) Tomato Paste
  • 1/4 cup (60 ml) Brandy or Cognac (Optional)
  • 1 cup (150g) Pearl Onions, peeled
  • 8 oz (225g) Cremini or Button Mushrooms, quartered
  • 2 Tbsp (28g) Unsalted Butter
  • Fresh Parsley, chopped (For sprinkling)

Instructions:

  1. Pat oxtail pieces thoroughly dry. In a bowl, toss the oxtail with salt, pepper, and the flour until lightly coated.
  2. In a large Dutch oven over medium heat, render the bacon/lardons until crisp. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
  3. Increase heat to medium-high. Sear the floured oxtail pieces in batches until deeply browned on all sides. Remove and set aside with the bacon.
  4. Reduce heat. Add the chopped onion and carrots to the pot and sauté until softened (about 5–7 minutes). Stir in the tomato paste and cook for 1 minute until slightly darkened.
  5. Add the optional Brandy/Cognac and scrape up any browned bits (the fond). Let it bubble for 30 seconds. Return the oxtail and bacon to the pot.
  6. Pour in the entire bottle of red wine, ensuring the meat is mostly submerged. Add the stock, thyme, and bay leaves. Bring the mixture to a gentle simmer on the stovetop.
  7. Cover tightly and transfer to a preheated oven at 325°F (160°C). Braise for 3.5 to 4 hours, or until the meat is fork-tender and easily pulls away from the bone.
  8. About 30 minutes before the braise is finished, sauté the pearl onions and mushrooms separately in butter until nicely browned and tender. Set aside.
  9. Carefully remove the oxtail pieces from the pot and set them aside (cover loosely with foil to keep warm). Strain the remaining liquid through a fine-mesh sieve into a clean saucepan, discarding solids.
  10. Skim excess fat from the surface of the strained liquid. Bring to a simmer and reduce over medium-high heat until the sauce thickens slightly to coat the back of a spoon. Taste and adjust seasoning.
  11. Return the oxtail pieces, sautéed onions, and mushrooms to the rich sauce. Simmer gently for 5 minutes to marry the flavours.
  12. Serve hot, garnished generously with fresh parsley.