Braised Oxtail in Red Wine | EASY | The Prince Eats

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Servings - Varies
INGREDIENTS
• Oxtail - 6-8 large pieces
• Beef Broth - 3 cups
• Pinot Noir - 1.5 cups
• Sweet Onion - 1, minced
• Leeks - 1 stalk, light-green portion, sliced long
• Tomato Paste - 2 tbsps.
• Shallots - 1, sliced
• Poblano Pepper - ½, diced
• Celery - 1 stalk, diced
• Bay Leaves - 2
• Thyme - 3-5 sprigs
• Rosemary - 2 sprigs
• Garlic Head - 1
• All-Purpose Flour - 1 tsp.
• Salt
MUSIC (I do not own the rights to this music)
Title: Mulholland
Artist: King Canyon
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#easyrecipes #oxtail #recipe #cookingtips #comfortfood #theprinceeats #beef #rice #beefrecipe

Опубликовано:

6 ноя 2022

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Комментарии : 38

@andiwallace 10 дней назад

Ox tails are so good and classic! This looks amazing!!!

@foodielifemac Год назад

Looks so tender!

@irv8885 9 месяцев назад

Ok I made this. Family loved it. This was a hit! Thank you!

@theprinceeats 9 месяцев назад

You are welcome and I'm glad you enjoyed it. Thanks for watching :)

@leauxdesignco Год назад

You not playing fair….this looks insane 😍😍😍

@theprinceeats Год назад

I'm not playing in 2023 :)

@whocares0692 Месяц назад

Oh My ! Great video Sir, Thanks

@trudiva1203 10 месяцев назад

Love how you take your time to explain. Looks delish 😋

@theprinceeats 10 месяцев назад

I'm glad you enjoyed it. Thanks for watching :)

@KillerMillerQue Год назад

Ok... I got you locked now big dog.. I didn't know you put together the full videos too. I'll definitely be checking you out and supporting.. just subbed👊🏿💯💯

@theprinceeats Год назад

I appreciate you bro! I just locked in on your page. That cajun bird is the real deal man. I haven't done a bird in years and now you're making me want to bring the Green Egg out the garage lol! Great stuff bro!

@MaliVal 11 месяцев назад

gonna make this tomorrow with a parsnip puree and pickled red onions. The production on this vid was really good man good job.

@theprinceeats 11 месяцев назад

I'm glad you found the video helpful. I think you'll enjoy this recipe with the pureed parsnip you'll prepare.

@equestanton1017 6 месяцев назад

Hmmm that must be good with risotto. I like them with nice generous crispy potato croquettes, baby carrots and sweet tender peas, also make rice for the fans. I've just made this dish and it's come up a bit pinkish LOL which doesn't ordinarily happen.

@theprinceeats 6 месяцев назад

This dish is perfect with risotto. In fact, most times I prepare it with risotto. Also, I'm curious as to why yours came out pinkish. Are you using red wine and tomato paste?

@equestanton1017 6 месяцев назад

Me too, it's almost exactly the colour of yourse @ 3 : 15 Yes I used red wine reduction and tomatoe paste but made my wine reduction with the onions celery and garlic as I normaly do after they've browned a bit. I use Château Méaume, Bordeaux which usually doesn't do this. Maybe I should brown the tomatoe paste somewhat too? Funny I seem to not do things in the same order as you, only pouring in the stock after tossing around the meat in the red wine reduction and veg for awhile.

@equestanton1017 6 месяцев назад

Only thing about risotto and oxtail is that oxtail is very rich and has a gravy so the flavour of the risotto wont shine and secondly the competing sauces make a bit of a mess. Reminds me of Belgian patat (chips) with saté sauce and mayo sprinkled with raw chopped onion which is in fact very nice. They call it simply "potato chip war". I guess the same effect though what flavour risotto war?@@theprinceeats

@theprinceeats 6 месяцев назад

@@equestanton1017 Actually it can be complemented very well. I like to prepare mushroom risotto and the fresh parmesan of the risotto is almost the perfect contract to the rich beef flavor. The acidity of the risotto is so perfect for oxtail however I agree there needs to be a bit of reservation in the amount of sauce poured on top of the risotto.

@theprinceeats 6 месяцев назад

@@equestanton1017 definitely brown the tomato paste prior to deglazing the pan with the red wine. Doing so achieves a richer tomato flavor and develops a better fond on the bottom of the pan.

@tianastabletalk640 Год назад

You go! This looks fantastic!

@theprinceeats Год назад

Thanks so much Tiana! Thanks for watching.

@tammystander2537 5 месяцев назад

Thank you for all the details. I've been looking for a decent recipe, and yours looks great. Seriously happy that you explain everything in detail. Subscribing!

@theprinceeats 5 месяцев назад

You're welcome. I hope you get to try it soon. Let me know how it goes. Thanks for watching.

@AnnieBeex0 9 месяцев назад

This looks delicious, oxtail is one of my favorites! I need to try this

@theprinceeats 9 месяцев назад

You will love this recipe and I hope you get to try it. Thanks for watching.

@fitmamamin Год назад

Trying this this weekend! Looks great!!

@theprinceeats Год назад

Minhesh I think you'll love this recipe! Thank you for watching.

@conmanumber1 10 месяцев назад

Way better flavour and texture than steak. Deer tail soup with onion and garlic is 😋. Blessings from Oamaru Sth island New Zealand

@theprinceeats 10 месяцев назад

It absolutely is! Thanks for the recommendation for the deer tail soup. I'll give it a try. Thanks for watching.

@conmanumber1 10 месяцев назад

@@theprinceeatsDeer tail is very dense and really rich. You may have to adjust it with something. Possibly with a little ginger or something. If you live in a region with lots of hunters then its a good source. Deer tail freeze well too. I find Germans, French and Chinese love this part.

@kittylanghorne1004 Год назад

Yummy

@theprinceeats Год назад

Thank you!

@clarerobinson6570 8 месяцев назад

Perfect video! Thank you for sharing.

@theprinceeats 8 месяцев назад

I'm glad you like it. Thank you for watching :)

@floconsdemais 10 месяцев назад

Great recipe! The only thing I would add is to skim the fat out before dumping the sauce onto anything. In your last shot of the ox tail on the riso, that stuff around the outside of the rice is all fat. I love fat as much as the next guy, but that is way, way too much. Ox-tail is a pretty fat-heavy cut, so the braising process is going to release a LOT of it into the sauce. Either cool down the sauce and remove the fat solids when it solidifies, or just use a ladle and spoon it out.

@theprinceeats 10 месяцев назад

Thanks for the tip :)