Braised Oxtail with Yucca, Potatoes and Red Wine

Braised Oxtail with Yucca, Potatoes and Red Wine Recipe from Venezuela

Region / culture: Venezuela | Preparation time: 30 minutes | Cooking time: 2 hours and 15 minutes | Servings: 8

Introduction

Braised Oxtail with Yucca, Potatoes, and Red Wine is a hearty and flavorful dish that combines tender oxtail with the unique textures of yucca and potatoes, all simmered in a rich red wine sauce. This recipe is perfect for those who appreciate slow-cooked meals that are both comforting and sophisticated. The combination of ingredients and the method of preparation bring out the best in each component, creating a dish that is sure to impress.

History

The tradition of braising oxtail dates back centuries and spans multiple cultures, from Europe to Africa to the Caribbean. Originally, oxtail was considered a less desirable cut of meat, but over time, it has become prized for its rich flavor and tender texture when cooked slowly. The addition of yucca and potatoes is a nod to the root vegetables' importance in various cuisines around the world, while the use of red wine adds depth and complexity to the sauce.

Ingredients

4 tbsp vegetable oil
8 lb (3.63 kg) oxtails, cut into 2-inch thick chunks
kosher salt and freshly ground black pepper
4 cups Chilean pinot noir or merlot
6 qt (5.68 liters) low-sodium chicken broth
2 bay leaves
2 lb (907 g) yucca, peeled, cut lengthwise, and tough core removed
1 lb (454 g) drained papas criollas (pickled potatoes) or small red new potatoes
2 cups freshly chopped cilantro

Sofrito

2 tbsp olive oil
3 medium-sized tomatoes, diced
1 small spanish onion, finely diced
1 tsp minced garlic
0.33 cup chopped cilantro
1 bay leaf
salt and freshly ground black pepper
1 cup chicken stock or water
1.33 cups finely chopped scallions

How to prepare

Heat vegetable oil in a heavy stew pot over high heat until hot.
Season oxtails with salt and pepper.
Working in batches, brown the oxtails.
Return all meat to the pot and add wine.
Cook uncovered over medium heat until the liquid is reduced to a thick syrup, about 20 minutes.
Add broth and bay leaves.
Stir to deglaze, scraping the browned bits up from the bottom of the pot with a wooden spoon.
Cook uncovered at a fast simmer for 1 hour.
Add yucca and fresh potatoes and continue cooking for about 45 minutes more until the meat, yucca, and potatoes are tender.
If using the papas coriollas, add them now along with half of the cilantro, cooking for another 5 to 7 minutes until heated through.

Variations

While this recipe is delicious as written, it can be easily adapted to suit different tastes or ingredients on hand. For a spicier version, add a chopped chili pepper or a teaspoon of chili flakes to the sofrito. If yucca is not available, substitute with more potatoes or try using sweet potatoes for a different flavor profile.

Cooking Tips & Tricks

To achieve the best results, it's important to brown the oxtails thoroughly before braising, as this step adds a deep, caramelized flavor to the dish. Additionally, be sure to scrape up all the browned bits from the bottom of the pot when deglazing, as they contribute significantly to the sauce's richness. Finally, adjusting the seasoning as the dish cooks is crucial to developing a balanced and flavorful final product.

Serving Suggestions

This dish is best served hot, directly from the pot. It can be accompanied by a simple green salad dressed with vinaigrette to add freshness and balance to the meal. For a more substantial feast, serve with crusty bread or steamed rice to soak up the delicious sauce.

Cooking Techniques

Braising is the key technique used in this recipe, involving cooking the oxtails slowly in liquid on low heat. This method allows the meat to become tender and flavors to meld beautifully. The sofrito, a mixture of tomatoes, onions, garlic, and cilantro, is another crucial element, providing a flavorful base for the dish.

Ingredient Substitutions

If Chilean merlot is not available, any full-bodied red wine can be used as a substitute. Similarly, if papas criollas are hard to find, small new potatoes or fingerling potatoes can be used instead. These substitutions allow for flexibility while still achieving a delicious result.

Make Ahead Tips

This dish can be made ahead of time, as the flavors continue to develop and improve when left to rest. Prepare the recipe as directed, then cool and refrigerate for up to three days. Reheat gently on the stove before serving, adding a little extra broth or water if necessary to adjust the consistency.

Presentation Ideas

Serve the braised oxtail in a large, shallow bowl to showcase the tender meat and vegetables. Garnish with a sprinkle of freshly chopped cilantro and a few twists of black pepper to enhance the visual appeal and add a burst of freshness.

Pairing Recommendations

A glass of full-bodied red wine, such as a merlot or cabernet sauvignon, pairs beautifully with this dish, complementing its rich flavors. For a non-alcoholic option, a robust, dark beer or a sparkling apple cider can also complement the meal nicely.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, transfer to a pot and warm gently on the stove over low heat, adding a little broth or water if needed to prevent sticking. Avoid microwaving, as this can affect the texture of the meat and vegetables.

Nutrition Information

Calories per serving

A single serving of Braised Oxtail with Yucca, Potatoes, and Red Wine is estimated to contain approximately 600-700 calories, depending on the exact portion size and the amount of fat trimmed from the oxtail. This makes it a hearty meal option, ideal for colder months or when a substantial, satisfying dish is desired.

Carbohydrates

This dish contains carbohydrates primarily from the yucca and potatoes. Yucca, also known as cassava, is a starchy root vegetable that provides a good source of energy. One cup of cooked yucca contains about 78 grams of carbohydrates. Potatoes also contribute to the carbohydrate content, with one medium potato providing around 37 grams of carbohydrates.

Fats

The oxtail is a fatty cut of meat, which contributes to the dish's richness and satisfying mouthfeel. However, the total fat content can be managed by trimming excess fat from the oxtail pieces before cooking and skimming off any fat that rises to the surface during the braising process. The use of vegetable and olive oils also adds a small amount of healthy fats to the dish.

Proteins

Oxtail is an excellent source of protein, with a 3-ounce serving providing about 22 grams of protein. This makes the Braised Oxtail with Yucca, Potatoes, and Red Wine a hearty and protein-rich meal, perfect for replenishing energy and supporting muscle health.

Vitamins and minerals

This dish is rich in various vitamins and minerals, thanks to the diverse ingredients used. Oxtail is a good source of iron and B vitamins, particularly vitamin B12, which is essential for nerve health and energy production. Yucca and potatoes contribute vitamin C, potassium, and magnesium, among other nutrients, supporting overall health and well-being.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten, making it suitable for individuals with these specific dietary restrictions. However, as always, it's important to ensure that all ingredients used are free from cross-contamination if serving to someone with severe food allergies.

Summary

Braised Oxtail with Yucca, Potatoes, and Red Wine is a nutrient-dense meal that provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a hearty and satisfying dish that combines rich flavors with nutritional benefits.

Summary

Braised Oxtail with Yucca, Potatoes, and Red Wine is a sumptuous and satisfying dish that combines rich flavors with nutritional benefits. Perfect for a special occasion or a comforting weekend meal, this recipe is sure to become a favorite for those who appreciate the art of slow cooking. With its deep flavors, tender meat, and hearty vegetables, it's a true celebration of traditional cooking techniques and global culinary influences.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a warm summer day, and I was rummaging through my old recipe box, looking for something new and exciting to cook for my family. As I shuffled through the yellowed index cards and handwritten notes, my eyes landed on a small piece of paper tucked away in the back.

The paper was faded and wrinkled, and the ink was starting to smudge. But as I read the words written in elegant script, I knew I had stumbled upon something truly magical. The recipe was for Braised Oxtail with Yucca, Potatoes, and Red Wine - a dish I had never heard of before, but one that sounded absolutely divine.

I traced the words with my finger, feeling a sense of excitement building within me. I could practically taste the rich flavors of the oxtail, the creamy yucca, and the bold red wine. Without a moment's hesitation, I set to work gathering the ingredients and preparing to make this extraordinary dish.

As I chopped and sliced, stirred and simmered, the kitchen filled with tantalizing aromas that made my mouth water. The oxtails sizzled and browned in the hot pan, releasing their savory juices. The yucca and potatoes softened and soaked up all the delicious flavors of the red wine and aromatic herbs.

I couldn't help but smile as I thought about the journey this recipe had taken to reach me. Who had first created it? Where had it come from? What stories and memories were woven into its very essence? I felt a sense of connection to all those who had cooked and savored this dish before me.

As the braised oxtail cooked to perfection, I set the table with care, arranging the plates and utensils just so. The moment of truth had arrived - it was time to taste the fruits of my labor.

I took a bite of the tender, succulent oxtail, and my taste buds exploded with delight. The meat practically melted in my mouth, the flavors blending together in perfect harmony. The yucca and potatoes added a delightful texture and depth to the dish, while the red wine lent a subtle richness that tied everything together.

I closed my eyes and savored each mouthful, feeling a sense of pride and accomplishment wash over me. This recipe had truly been a gift, a treasure waiting to be uncovered and shared with those I loved.

As I finished my meal, I knew that this Braised Oxtail with Yucca, Potatoes, and Red Wine would become a cherished favorite in my culinary repertoire. And as I cleaned up the kitchen, I carefully tucked the recipe back into my box, knowing that it would always hold a special place in my heart.

So, the next time you find yourself in need of a truly special and unforgettable dish, look no further than this recipe. Let it transport you to a world of flavor and tradition, a world where the simple act of cooking becomes a joyous celebration of life itself. Enjoy every bite, savor every moment, and know that the magic of this dish will live on for generations to come. Bon appétit!