RED WINE BRAISED OXTAIL Full Recipe 1.5 kg Oxtail 2 tbsp Cooking Oil 1 tbsp Brown Sugar 1 Onion 2 Garlic Cloves 1 cup Mixed Bell Peppers 1 tbsp All Purpose Seasoning 1 tbsp Oxtail Seasoning 1 tbsp Curry powder 1 tsp Chilli Flakes 1 tsp Paprika 2 tbsp Tomato Ketchup 1 cup chopped Tomatoes 1 cup Red wine 2 cups Chicken Stock Cooking Time - 4 hours 1. Heat some oil in a pot; add the sugar and allow it to caramelise (careful not to burn) 2. Add oxtail and fry until golden brown and remove from pan 3
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Smoked and Braised Ox Tails! Today we're using our Ninja Woodfire Grill to smoke these amazing ox tails. We're using jerk seasoning, stock and spicy W Sauce to pack these tails with tons of flavor. TempSpike / Lightning ThermoPro Link: https://buythermopro.com/cookwithcj-isale/ To learn about and purchase your new XL Pro Connect Woodfire Grill: https://ninjakitchen.pxf.io/jrZ77P To learn more about or purchase the Ninja Woodfire Grill: https://ninjakitchen.pxf.io/ZdAqqK Woodfire XL Griddle Plate
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3.1K views · 88 reactions | Chef Jacques talks us through one of this week’s favourites // Ox Cheek Bourguignon — slow-braised to perfection, served with creamy mash and rich red wine sauce. A comforting French classic, done the Bistrot way. | Bistrot Verite | Facebook
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An outstanding hob, a delicious stock and an alright bottle of wine makes the perfect braised ox cheek dish. @gaggenauofficial @truefoodsltd @jamesmartinchef | Galton Blackiston
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RAGÙ Restaurant Bristol on Instagram: "Ox cheek ravioli, vino rosso, taleggio. A new dish for the season: ox cheek ravioli served with a rich vino rosso reduction with a gentle touch of taleggio. Slow-braised cheek brings depth and comfort, the red wine sauce adds balance and warmth, and the taleggio ties it all together with a soft, savoury finish. Made by had each morning with, ready to serve for the day. 💙"
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