• Ingredients: 18
  • Serves: 6

Red-wine-braised oxtails with accompaniment: celery root puree or mashed potatoes.


For sauce

  • 1 cup veal or beef demiglace
  • 2 tbsps. Sercial Madeira


For the Shanghai Rose:

  • *Rose syrup is readily available online or at some specialty food stores.
  • **Bottled yuzu juice can be found at Asian markets. A one-to-one mixture of lemon and lime juice can be substituted.

Peanut butter, banana and marshmallow:

Dulce de leche:

  • 1/4 cup dulce de leche

Malted milk ball:

  • 1/2 cup chopped malted milk balls
  • 2 tbsps. chocolate malted powder

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups). Trim oxtails and pat dry.
  2. Step 2 Season oxtails with salt and pepper. In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tablespoon butter over moderately high heat until foam subsides and brown half of oxtails on all sides, transferring to a bowl.

    For this step you will need

  3. Step 3 Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl. Coarsely chop shallots, garlic, carrots, leeks, onion, and celery.

    For this step you will need

  4. Step 4 Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened.

    For this step you will need

  5. Step 5 Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails.
  6. Step 6 Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 to 3 1/2 hours, or until meat is very tender but not falling off the bone.
  7. Step 7 Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids.
  8. Step 8 Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter.

    For this step you will need

Nutrition information

Calories 1,475 Carbohydrates 25 g (8%)
Fat 91 g (139%) Protein 90 g (180%)
Saturated Fat 38 g (191%) Sodium 627 mg (26%)
Polyunsaturated Fat 3 g Fiber 4 g (15%)
Monounsaturated Fat 38 g Cholesterol 320 mg (107%)