• lbs beef oxtails, trimmed of excess fat
  • 2 medium carrots, chopped into 1-inch pieces (about 1 cup)
  • 2 medium celery ribs, chopped into 1-inch pieces (about 1 cup)
  • 4 small onions, chopped coarse
  • (about 3 cups)
  • 1 large garlic head, broken into cloves, unpeeled
  • 2 teaspoons tomato paste
  • 1 bottle (750 ml) red wine
  • 4–6 large shallots, minced (about 1 cup)
  • 1 bay leaf
  • 10 sprigs fresh thyme
  • 1 (14 1/2-ounce) can low-sodium beef broth
  • 1 (14 1/2-ounce) can low-sodium chicken broth
  • 1 teaspoon whole black peppercorns
  • 6 parsley stems
  • ¼ cup ruby port
  • 4 tablespoons cold unsalted butter, cut into 4 pieces
  • Salt and ground black pepper


1. Makes about 11/4 cups
2. The stock that is the base of this sauce can—and should—be made in advance. But do not finish the sauce (step 5, below) until the beef Wellington is in the oven.
3. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine oxtails, carrots, celery, onions, and garlic in large flameproof roasting pan; spray lightly with cooking spray and toss to combine. Roast, stirring every 10 minutes, until beef and vegetables are well-browned, 40 to 50 minutes, adding tomato paste to roasting pan after 30 minutes.
4. While oxtails and vegetables roast, bring wine, shallots, bay leaf, and thyme to simmer over medium heat in heavy-bottomed 8-quart stockpot or Dutch oven; reduce heat to low, and simmer slowly, uncovered, until reduced to about 11/2 cups, about 30 minutes. Set pot aside.
5. Place roasting pan over burner(s) set at high; add beef and chicken broths and bring to boil, scraping up browned bits on bottom of pan with wooden spoon.
6. Transfer contents of roasting pan to stockpot with wine reduction. Add 7 cups water, peppercorns, and parsley stems, and bring to boil over high heat; reduce heat to low and simmer, uncovered, until richly flavored and full-bodied, 3 to 4 hours. Strain broth into large glass measuring cup or container (you should have about 2 cups), discarding solids in strainer. Cool to room temperature; cover with plastic wrap, and refrigerate at least 1 hour or up to 2 days.
7. While beef Wellington bakes, skim hardened fat from surface of stock using soup spoon and discard. Transfer stock to small saucepan and simmer over medium-low heat until reduced to about 1 cup, 10 to 15 minutes. Add port; set aside off heat.
8. While beef Wellington rests, return broth to simmer over medium heat and whisk in butter 1 piece at a time. Season sauce to taste with salt and pepper and serve with beef Wellington.


Breckenridge, Web

MacGourmet downloadRed wine sauce for beef wellington. To import, drag image to your MacGourmet recipe box.


Cook's Illustrated


8 servings