Description
A rich and savory braised oxtail terrine, set in its own natural gelatin.
Ingredients
Scale
- 2 pounds oxtail, cut into pieces
- 1 onion, chopped
- 1 carrot, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon black peppercorns
- 4 cups beef broth
- 1/4 cup red wine
- 1 tablespoon fresh thyme
- 1 tablespoon salt
Instructions
- Preheat the oven to 300°F (150°C).
- In a large Dutch oven, sear the oxtail pieces on all sides until browned.
- Add the onion, carrot, celery, and garlic to the pot and sauté until softened.
- Deglaze with red wine, scraping up the browned bits from the bottom.
- Add the beef broth, bay leaf, black peppercorns, thyme, and salt to the pot.
- Bring to a simmer, then cover and transfer to the oven.
- Braise for about 3 hours, or until the meat is tender and falling off the bone.
- Remove oxtail, let cool, and shred the meat.
- Strain the liquid and return it to the pot.
- Simmer the liquid to reduce, then mix with the shredded meat.
- Pour the mixture into a mold and refrigerate until set.
- Slice and serve chilled.
Notes
- For best results, allow the terrine to set overnight.
- This dish can be served as an appetizer or a main course.
- Pair with crusty bread and a green salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Appetizer
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 100mg