📝 About This Recipe
A masterpiece of German comfort food, this dish features tender, succulent oxtail slow-cooked until it falls effortlessly off the bone. Infused with deep notes of red wine, juniper berries, and fragrant cloves, it represents the pinnacle of rustic German 'Sonntagsbraten' traditions. The resulting mahogany sauce is incredibly rich, velvety, and packed with umami, making it a favorite for cold winter evenings.
🥗 Ingredients
Main Components
- 4 lbs Oxtail pieces (cut into 2-inch thick segments)
- 1/2 cup All-purpose flour (for dredging)
- 3 tablespoons Clarified butter (Butterschmalz) (or high-heat vegetable oil)
- to taste Salt and freshly ground black pepper
The Mirepoix & Aromatics
- 2 large Yellow onions (roughly chopped)
- 3 medium Carrots (peeled and diced)
- 1/2 bulb Celeriac (Celery Root) (peeled and diced)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 3 cloves Garlic (smashed)
- 2 tablespoons Tomato paste (double concentrated)
Braising Liquid & Spices
- 2 cups Dry German Red Wine (such as Spätburgunder or Dornfelder)
- 4-5 cups Beef stock (high quality, unsalted)
- 2 pieces Bay leaves
- 5 pieces Juniper berries (lightly crushed)
- 3 pieces Whole cloves
- 4 sprigs Fresh thyme (tied with kitchen twine)
- 1 small square Dark chocolate (70% cocoa) (optional, for depth of color and flavor)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Pat the oxtail pieces thoroughly dry with paper towels to ensure a perfect sear.
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2
Season the oxtail generously with salt and pepper, then dredge each piece in flour, shaking off any excess.
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3
In a large heavy-bottomed Dutch oven, melt the clarified butter over medium-high heat. Sear the oxtail in batches until deeply browned on all sides. Do not crowd the pan. Remove the meat and set aside.
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4
In the same pot, add the onions, carrots, celeriac, and leeks. Sauté for 8-10 minutes until the vegetables begin to caramelize and turn golden brown.
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5
Stir in the tomato paste and cook for 2 minutes, stirring constantly until it turns a dark rust color. This removes the acidity and builds a deep flavor base.
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6
Pour in 1 cup of the red wine to deglaze the pan, scraping up all the brown bits (fond) from the bottom. Let the wine reduce by half, then add the remaining cup of wine and reduce again.
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7
Return the oxtail pieces to the pot along with any accumulated juices. Add the beef stock until the meat is about 3/4 submerged.
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8
Add the garlic, bay leaves, crushed juniper berries, cloves, and thyme sprigs. Bring the liquid to a very gentle simmer on the stove.
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9
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the meat is completely tender and starts to pull away from the bone.
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10
Carefully remove the oxtail pieces from the pot and keep them warm. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids.
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11
Simmer the sauce over medium heat to reduce it to your desired consistency. If using, whisk in the small piece of dark chocolate to add a glossy sheen and earthy complexity.
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12
Taste the sauce and adjust the seasoning with salt and pepper. Return the oxtail to the sauce and baste them until they are glazed and heated through.
💡 Chef's Tips
Always sear the meat in batches; if you crowd the pan, the meat will steam rather than brown, losing that essential Maillard reaction flavor. If the sauce is too thin after reducing, you can whisk in a small amount of cold butter at the very end to give it a silky 'restaurant-style' finish. For the most authentic flavor, use Celeriac (celery root) instead of green celery stalks; it provides a much deeper, nuttier earthiness. This dish tastes even better the next day! If you have time, cook it a day in advance, refrigerate, and then easily remove any solidified fat from the top before reheating. Don't skip the juniper berries; they are the signature aromatic that defines the profile of traditional German game and beef stews.
🍽️ Serving Suggestions
Serve over a bed of buttery Spätzle (German egg noodles) to soak up the incredible sauce. Pair with a side of traditional German Braised Red Cabbage (Rotkohl) for a sweet and sour contrast. A side of creamy mashed potatoes with plenty of nutmeg is a classic alternative to noodles. Enjoy with a glass of the same dry red wine used in the cooking, such as a German Pinot Noir. Garnish with a sprinkle of fresh flat-leaf parsley to provide a pop of color and freshness.