½ Bottle Red Wine

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic ½ Bottle Red Wine to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing ½ Bottle Red Wine, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 water or beef stock
• ¼ c port
• 1 few cloves
• 1 freshly milled black pepper
• 1 orange (peel only)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Instructions Trim as much fat as you can from the oxtails using a small sharp knife

Step 2: Technique & Execution

Toss oxtails in flour, firming it on well

Step 3: Technique & Execution

Heat oil in a large frying pan then brown with oxtails slowly

Step 4: Technique & Execution

Transfer these to a baking dish or casserole

Step 5: Technique & Execution

Add shallots, red wine and sufficient beef stock or water to completely cover the meat

Step 6: Technique & Execution

Add port, cloves and some freshly milled black pepper