Who doesn’t love the rich unctuous taste of well cooked oxtail? Nothing quite beats that fall apart tenderness and stick to your ribs richness that is braised oxtails…Yum!
Braised oxtail in Pedro Ximénez sherry is a definite must try recipe. I guarantee you that it will go down a treat at the next family dinner or get together.
What is Pedro Ximénez?
Pedro Ximénez is an intensely sweet sherry originating from Southern Spain. Other notable growing regions are Australia and Portugal. If you can’t get Pedro Ximenez don’t fret, any sweet sherry will work just fine for this recipe.
The braising liquid
The braising liquid is very simple and consists of a few ingredients but the final product is absolutely lip smackingly delicious! For the braising liquid I use onion, carrot, garlic, Provencal mixed herbs sherry and red wine with salt and pepper to taste
And the oxtail?
The most important part of the dish! Try purchase oxtail that has a good proportion of fat to meat. The most crucial part of this entire dish is getting a good brown sear on the oxtail before adding it to the liquid. It helps with the flavour of the dish but also the flour used when browning will help with thickening the sauce.
I for one hates standing around whilst browning batches of oxtail so I go the lazy route and put a tray of oxtail under the grill (broiler) until I’m satisfied that it has browned enough! So much easier and way less mess.
Can I use my slow cooker for this recipe?
Yes you can! If you want to set and forget, this recipe pairs really well with a slow cooker. I would put it on for a minimum of 8 hours on low. You really want a fall apart tender oxtail
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