TC Recipe: Braised Oxtail and Quinoa

August 12 2011

By Executive Chef Benjamin Nadolny
Suggested Pairing: 2009 NxNW Walla Walla Tower Club Cuvée
Serves 2


Quinoa is a delicious whole grain that is also quite good for you. It is high in protein and contains a balanced set of amino acids, vitamins, minerals and fiber. It is easy to cook and goes great with fresh garden ingredients as well as rich braised dishes. The Cuvée is bold and is ready to stand up to the richest of meat dishes. It has grippy tannins and a lovely heat to it. With the richness of the oxtail and the grainy sweetness of the quinoa, the Cuvée is a good balance for the palette.


  • 1 C quinoa
  • 2 lbs oxtail
  • 2 T all-purpose flour
  • 2 T olive oil
  • ½ C onion, diced
  • ¼ C celery, diced
  • ¼ C carrot, diced
  • 1 T tomato paste
  • ¼ C red wine
  • 2 C beef stock
  • 2 C water
  • 2 T Italian parsley, chopped
  • ¼ C sweet peas
  • Sachet thyme, peppercorn, and coriander
  • salt and pepper


Pre-heat the oven to 400 degrees. Sprinkle the oxtail with salt, pepper, and flour. Sear the oxtail in olive oil until brown on all sides. Transfer the meat to a roasting pan, and then use the sauté pan to cook the onion, celery and carrot over medium heat until softened. Add the tomato paste and sauté for about a minute. Add the vegetable mixture and the sachet of herbs to the roasting pan with the oxtail. Pour the red wine and beef stock over the meat. Cover with foil and put into the oven. Check the meat every 30-40 minutes and remove from the oven when the meat is easily pulled from the bone. Set the meat aside; strain and save the braising liquid from the pan.

In a medium sauce pot cook the quinoa in the water until tender, adding a touch of the braising liquid at the end. Pick some meat from the oxtail and add it and some parsley to the quinoa.

Plate the quinoa. Remove the rest of the meat from the oxtail and toss with the remaining the braising liquid and the sweet peas. Finish with a pinch of sea salt. Enjoy.