Braised Oxtail with Tannenbaum’s Cherry, Sage & Caraway Botanical Hot Sauce

Rich, tender, and deeply flavorful, this Braised Oxtail is a hearty dish that melts in your mouth. The addition of Tannenbaum’s Cherry, Sage & Caraway Botanical Hot Sauce brings a subtle tang and warmth to the savory beef, perfectly balanced by the velvety red wine reduction. Paired with creamy mashed potatoes and garnished with fresh herbs, this dish is sure to impress at any table.

Braised Oxtail with Tannenbaum’s Cherry, Sage & Caraway Botanical Hot Sauce

Ingredients:

• 2 pounds oxtail, cut into segments
• 2 tablespoons cooking oil
• 1 large onion, chopped
• 2 carrots, chopped (plus additional thin slices for garnish)
• 2 celery stalks, chopped
• 1 cup red wine
• 3 cups beef stock (or as needed)
• 2 tablespoons Tannenbaum’s Cherry, Sage & Caraway Botanical Hot Sauce
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Mashed potatoes (for serving)

Instructions:

1. Sear the Oxtail: Heat oil in a Dutch oven over high heat. Add the oxtail pieces and sear until all sides are evenly browned, about 6–8 minutes. Remove the oxtail and set aside.
2. Sauté the Vegetables: Lower the heat slightly, then add the onion, carrot, and celery to the same Dutch oven. Sauté for 4–5 minutes, stirring occasionally, until softened and fragrant.
3. Deglaze with Red Wine: Pour the red wine into the pot, scraping the bottom with a wooden spoon to release the browned bits. Let the wine reduce by half, about 5–7 minutes.
4. Add Stock and Hot Sauce: Return the oxtail to the pot, then pour in the beef stock until the meat is two-thirds submerged. Stir in Tannenbaum’s Cherry, Sage & Caraway Botanical Hot Sauce, ensuring it is evenly distributed.
5. Braise the Oxtail: Lower the heat to low and cover the pot with a lid. Let the oxtail simmer gently for 5 hours, stirring occasionally, until the meat is tender and falling off the bone.
6. Strain and Reduce the Sauce: Remove the oxtail from the pot and set aside. Strain the liquid through a fine mesh strainer to remove the solids, returning only the liquid to the pot. Bring the liquid to a boil and reduce it over medium heat until it thickens into a glossy sauce.
7. Glaze the Oxtail: Add the oxtail back to the pot, gently tossing to coat the meat in the reduced sauce. Let it simmer briefly until the sauce clings to the meat.
8. Serve: Plate the braised oxtail over a bed of creamy mashed potatoes. Garnish with freshly chopped parsley and thinly sliced carrots for a vibrant finish.