Wine-Braised Oxtail by Melissa Clark
INGREDIENTS
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TOTAL TIME
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4 hours, plus at least 2 hours’ marinating
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Ingredients
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2 1/2 teaspoons coarse kosher salt, more as needed
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2 teaspoons black pepper
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1/2 teaspoon ground allspice
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5 pounds beef oxtails, patted dry
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2 tablespoons extra-virgin olive oil
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4 shallots, peeled, trimmed and sliced lengthwise 1/4-inch-thick
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4 large carrots, peeled and cut into 3-inch lengths
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2 small or 1 large celeriac, peeled and cut into 2-inch chunks
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1 tablespoon tomato paste
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6 large garlic cloves, finely chopped
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1 bottle (750 milliliters) dry red wine
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1 cup chicken stock
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5 parsley sprigs, plus 1/4 cup chopped parsley leaves
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2 rosemary branches
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2 bay leaves
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Grated zest of 1 lemon
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Torn celery leaves, for garnish
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