Braised Oxtails in Red Wine Sauce13 Reviews
- Prep: 30 min
- Cook: 4 hr
- Ready In: 4 hr 30 min
“This is a perfect dish on a cold winter day. It takes time and a little bit of effort but is well worth it. The oxtails are so tender and the red wine gives this dish a wonderful flavor.” - by Michelle
Original recipe yields 6 servings
- Preheat oven to 325 degrees F (165 degrees C).
- Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.
- Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.
- Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
- Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.
Amount Per Serving (6 total)
- 891 cal
- 33.9 g
- 36.4 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"A rich dish. I added 2 cups sliced small Bella mushrooms during the last hour. Spooned over a background of soft cooked grits. Oxtails are all about deep smooth flavor. I upped the garlic and onions, ..." See moresalt and pepper to give it some edges. The recipe works well for this classic. I might spoon in some tomato paste and up the liquid next time. "
"My family absolutely loved this recipe. 3 1/2 hrs made it a little overcooked, but the flavour was out of this world and the meat just fell off the bone!!..." See more"
Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce
Chicken and Red Wine Sauce
Just swipe to see more like this.