Red Wine-braised Oxtails
We first met chef James Ormsby's oxtails at the former Bruno's in San Francisco. Now he has taken the dish across town to PlumpJack Cafe. Caramelize the root vegetables in the oven while you brown the oxtails; let the vegetables cool and serve at room temperature. Prepare mashed potatoes while oxtails braise.
- Servings: 4
Source: Sunset Magazine
Ingredients
- pounds oxtails, cut at joints
- Salt and pepper
- bottle Cabernet Sauvignon or other dry red wine
- fat-skimmed beef broth
- About 1/4 cup balsamic vinegar
- tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
- tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
- tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme
- Yukon Gold Mashed Potatoes
- Caramelized Root Vegetables
- tablespoons cornstarch
- Fresh thyme sprigs, rinsed