Braised Oxtail with Mirepoix and Potatoes
A complete one-pot meal: oxtail braised with mirepoix and red wine, with Yukon golds added in the final stretch.
Mirepoix in the base and potatoes added in the final 30 minutes make this oxtail braise a complete, hearty meal in a single pot.
Method
Directions
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1
Heat a heavy-bottomed saucepan over medium. Add 3 tablespoons vegetable oil, then the celery, carrots, and onion. Sauté for 3 minutes, then add the garlic. Continue cooking until the onions are translucent, about 5 minutes.
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2
Add the red wine and turn the heat high. Cook until the alcohol has burned off. Add the beef stock, then the oxtails. Lower the heat to a slow simmer.
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3
Add the bay leaf and thyme. Cover and cook for 2 hours, until the meat is becoming tender.
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4
Add the potatoes and cook another 30 minutes, until the potatoes are cooked through. Season with salt and pepper to taste.
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