{"id":1396,"date":"2025-03-31T23:19:46","date_gmt":"2025-03-31T23:19:46","guid":{"rendered":"https:\/\/cookingtimes.net\/?p=1396"},"modified":"2025-03-31T23:35:46","modified_gmt":"2025-03-31T23:35:46","slug":"braised-oxtails-recipe","status":"publish","type":"post","link":"https:\/\/cookingtimes.net\/index.php\/2025\/03\/31\/braised-oxtails-recipe\/","title":{"rendered":"Braised Oxtails Recipe"},"content":{"rendered":"\n<p>Servings: 4<\/p>\n\n\n\n<p>Prep time: 20 minutes<\/p>\n\n\n\n<p>Cook time: 3 hours<\/p>\n\n\n\n<p><strong>Ingrediens:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 lbs oxtails, trimmed<\/li>\n\n\n\n<li>Salt and black pepper to taste<\/li>\n\n\n\n<li>2 tablespoons vegetable oil<\/li>\n\n\n\n<li>1 large onion, chopped<\/li>\n\n\n\n<li>3 cloves garlic, minced<\/li>\n\n\n\n<li>1 tablespoon fresh ginger, minced<\/li>\n\n\n\n<li>1 cup beef broth<\/li>\n\n\n\n<li>1\/2 cup red wine<\/li>\n\n\n\n<li>2 tablespoons soy sauce<\/li>\n\n\n\n<li>2 tablespoons Worcestershire sauce<\/li>\n\n\n\n<li>2 bay leaves<\/li>\n\n\n\n<li>1 teaspoon dried thyme<\/li>\n\n\n\n<li>2 carrots, sliced<\/li>\n\n\n\n<li>2 stalks celery, sliced<\/li>\n<\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Season oxtails with salt and pepper. In a large pot or Dutch oven, heat oil over medium-high heat. Add oxtails and sear until browned on all sides, about 10 minutes. Remove and set aside.<\/li>\n\n\n\n<li>In the same pot, add onion, garlic, and ginger. Cook until onion is translucent, about 5 minutes.<\/li>\n\n\n\n<li>Return oxtails to the pot. Add beef broth, red wine, soy sauce, Worcestershire sauce, bay leaves, and thyme. Bring to a boil.<\/li>\n\n\n\n<li>Reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and falling off the bone.<\/li>\n\n\n\n<li>Add carrots and celery in the last 30 minutes of cooking.<\/li>\n\n\n\n<li>Remove bay leaves before serving. Serve oxtails with the vegetable and broth mixture.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Servings: 4 Prep time: 20 minutes Cook time: 3 hours Ingrediens: Instructions:<\/p>\n","protected":false},"author":1,"featured_media":1399,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[72],"tags":[156],"class_list":["post-1396","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","tag-oxtail"],"_links":{"self":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1396","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/comments?post=1396"}],"version-history":[{"count":2,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1396\/revisions"}],"predecessor-version":[{"id":1400,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1396\/revisions\/1400"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media\/1399"}],"wp:attachment":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media?parent=1396"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/categories?post=1396"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/tags?post=1396"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}