Braised Oxtail with Stewed Vegetables

IngredientsVegetables, Meat
Day PartDinner
Cuisine TypeAmerican
Braised Oxtail with Stewed Vegetables

This recipe for braised short ribs using Knorr® Demi-Glace is a great way to add flavor and profitability to your menu. Serve with mashed red potatoes to complete the dish.


5 lb Beef Oxtail, cut
0.5 cup Oil
32 oz mirepoix (carrot, celery, onion)
2 cup Red wine
2 qt Knorr Demi-Glace Sauce Mix 4 x 28 OZ, prepared
2 Thyme sprigs
3 Bay leaf


  1. Trim fat from oxtails. Season cut oxtail with seasoning salt.
  2. Heat oil in braiser, brown oxtail on all sides, remove from pan.
  3. Add mire poix, and brown vegetables, cook for two minutes.
  4. Deglaze with red wine, add prepared demi-glace, bring to a simmer, add herbs and oxtails.
  5. Cover with parchment paper, place in 350 degree oven for about 2 hours or until tender with a fork.
  6. Remove from sauce, chill enough to handle, remove meat from bone and reserve.
  7. Skim off exces fat from sauce, adjusting seasoning, consistency and strain.
  8. Add enough sauce to coat meat.

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