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American · Sauce / condiment
Red Wine Oxtail Jus
Browned oxtails braised for hours in reduced red wine and chicken stock with aromatics, giving a rich, gelatinous jus to pour over prime rib plus a bowl of tender pulled oxtail to serve on toast as a canapé.
- YieldMakes about 480 ml jus and pulled oxtail for 8 canapé servings
- Hands-on1 h 10 min
- Total4 h 46 min
- Difficulty
Ingredients
- 1 tbspvegetable oil
- 1.4 kgoxtails
- 1large carrot, peeled and roughly chopped
- 2 stalkscelery, roughly chopped
- 1large onion, roughly chopped
- 750 mldry red wine (1 bottle)
- 2 leavesbay
- 4 sprigsfresh thyme
- 4 sprigsparsley stems
- 960 mlhomemade or low-sodium chicken stock
- to tastekosher salt and freshly ground black pepper
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