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Sabrina Hermes

Braised Oxtails with Prunes: A Hearty Delight Awaits!

Braised Oxtails with Prunes is a hearty and flavorful dish that combines tender oxtails with sweet prunes, creating a rich and satisfying meal.
Print Recipe
Prep Time 20 minutes
Total Time 3 hours 20 minutes
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds oxtails cut into segments
  • 1 tablespoon vegetable oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 cups beef broth
  • 1 cup red wine
  • 1 cup prunes pitted and chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Season the oxtails with salt and pepper, then brown them in batches until golden on all sides. Remove the oxtails and set aside.
  3. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
  4. Stir in the tomato paste, cooking for another minute.
  5. Pour in the red wine, scraping the bottom of the pot to deglaze. Allow it to simmer for 2-3 minutes.
  6. Return the oxtails to the pot, then add the beef broth, prunes, thyme, and bay leaf. Bring the mixture to a gentle boil.
  7. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the oxtails are tender and falling off the bone.
  8. Once done, remove the pot from the oven. Discard the bay leaf and adjust seasoning with salt and pepper if needed.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 35gFat: 30gSugar: 15g

Notes

  • For a richer flavor, consider adding a tablespoon of Worcestershire sauce to the braising liquid.
  • If you prefer a thicker sauce, remove the oxtails once cooked and simmer the sauce on the stovetop until it reduces to your desired consistency.

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