Go Back
–+ servings
Braised Oxtails with Prunes

Braised Oxtails with Prunes

This hearty stew is cooked low and slow with aromatic vegetables in a savory red wine sauce.....
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Course Main Course
Servings 4

Equipment

  • dutch oven

Ingredients
 
 

  • 2-3 lbs oxtails
  • 1/2 cup flour
  • salt and pepper
  • 2 tbsp olive oil
  • 2-3 carrots, chopped
  • 2-3 celery stalks, chopped
  • 2 leeks, chopped
  • 2 tbsp tomato paste
  • 2-3 garlic cloves, minced
  • 2 tbsp Worcestershire sauce
  • 1/2 bottle red wine dry
  • 1 cup water
  • fresh thyme, rosemary, and bay leaves
  • 1 cup prunes, pitted

Instructions
 

  • Preheat oven to 300 degrees.
  • Pat the oxtails dry and season both sides with salt and pepper. Dredge through flour, shaking off the excess.
  • Heat your Dutch oven over medium heat with olive oil.
  • Add the oxtails to the heated pan, allowing to brown and sear, 2-3 minutes per side. Remove and set aside.
  • Add the leeks, carrots, and celery to the pan and sauté for 5 minutes, continually stirring.
  • Add the garlic and tomato paste. Continue to stir, allowing the tomato paste to deepen in color, 2-3 minutes.
  • Add the oxtails back into the pan along with any drippings on the plate. Season with salt and pepper.
  • Add the wine and water into the Dutch oven along with the Worcestershire and fresh herbs. Stir to combine and cover.
  • Transfer to the oven and cook for 1 hour until the meat and vegetables are tender.
  • In the last half hour of cooking add the prunes, stirring to combine.
  • Remove the bay leaves and herb stems. Enjoy!

Notes

I love to serve this with creamy polenta, mashed potatoes, or cauliflower rice.
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!