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Wine Braised Oxtails

Updated: Dec 10, 2023


Wine Braised Oxtails

Indulge in the succulent flavors of wine-braised oxtails. Learn how to create this mouthwatering dish and elevate your culinary skills.


Wine Braised Oxtails

Ingredients

  • 3-4 Oxtails

  • 2 cups flour

  • 2 Tablespoons salt

  • 2 Tablespoons pepper

  • 2 teaspoons allspice

  • ¼ cup olive oil

  • 1 shallot, diced

  • 2 carrots, diced

  • 3 stalks celery, diced

  • 1 can tomato paste

  • 2 cloves garlic, minced

  • 1 bottle of red wine

  • 1 cup beef stock

  • 1 bunch fresh parsley

  • 3 rosemary branches

  • 3 bay leaves

Method

  1. Preheat oven to 350 degrees F

  2. Set up a dredging station with the flour, salt, pepper, and allspice

  3. Dredge the oxtails in the flour to generously cover with the flour mixture. Set onto a separate plate, cover, and refrigerate for up to 2 hours

  4. Dice the vegetables for the mirepoix, and set aside in a separate bowl in your mise

  5. Bundle or tie the parsley, rosemary, and bay leaves to make a bouquet garni

  6. In a large stock pot or Dutch oven, heat the oil over medium-high heat

  7. When the oil is hot, add the floured oxtails into the pot, and brown on each side to develop a nice color crust-do not crowd the pan

  8. Once they are thoroughly browned, remove the oxtails, turn the heat to medium, add the mirepoix, and stir well, being sure to scrape the meaty bits from the bottom of the pan, cooking for about 10 minutes

  9. Add the fresh minced garlic and stir until fragrant

  10. Add the tomato paste and stir well, cooking for another 5 minutes

  11. Add the beef stock and the bouquet garni and wine, bring to a boil

  12. Add the oxtails back in and reduce the liquid by half at a simmer

  13. Cover the pan and place the pot into the oven, cooking for 3 hours, checking every ½ hour

  14. When the bones are pulling away from the meat, remove the meat from the pot onto a separate plate.

  15. Cool the juice a bit and skim the fat off. You can thicken this or serve as au jus

  16. Plate the meat with the vegetables, and garnish with fresh lemon zest and chiffonade fresh parsley



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