These Braised Oxtails — tender and tasty will keep you licking your fingers—unbelievably delectable, braised in wine and broth.
A lump of unctuous meat, oxtail needs to be cooked low and slow for a fair amount of time until fall-apart tender. When you think of comfort food for those chilly winter days, think of oxtails. There are several ways to prepare oxtails; stewed, braised, boiled, and even barbecued. The key to making them super flavorful is lots of spices and herbs.
Cooking Braised Oxtails
Braised oxtails require very little preparation time and can be cooked in various vessels; slow cooker, Instant Pot, oven, or stovetop. This one-pot dish combines an array of veggies, spices, and aromatics in a rich flavorful broth that imparts the meat, creating an irresistible silky bite.
Look for a high meat-to-fat ratio, choosing those cuts that are larger in size to get the best value. Oxtail cuts are mostly bone, so it is best to ensure an adequate amount of bones to equate to the meat per serving.
Wine Braised Oxtail Recipe
- 1 bottle red wine blend 750 ml
- 1 cup vegetable broth
- 1 tablespoon worchestershire sauce
- 2 tablespoons olive oil
- 1 large yellow onion large diced
- 2 large carrots chopped into 1/2 inch pieces
- 1 stalk celery chopped
- 1/3 green bell pepper chopped
- 4 cloves garlic minced
- 2 bay leaves
- 1 scotch bonnet pepper halved
- 1 tablespoon fresh thyme sprigs
- 1 large rosemary sprig
- 1/4 bunch cilantro lightly chopped
- 2 large tomatoes diced
- 1 tablespoon tomato paste
- 1 teaspoon allspice
- salt and pepper to taste
- Preheat the oven to 325 degrees F. Combine some salt and pepper, and allspice together in a bowl. Sprinkle mixture over oxtails, rubbing in on all sides. Set aside.
- Add the olive oil to heavy dutch oven or pan over medium high heat. Brown the oxtails on all sides until crispy. Work in small batches. Remove the oxtails and set aside.
- Lower the heat to medium. Add the carrots, onions, bell pepper, and celery to the pan and cook for 2 minutes. Add the garlic and cook just until aromatic. Add in the tomato paste and cook 1 minute. Pour in the wine and scrape the bottom of the pan to release all the flavorful bits. Add the tomatoes, worcestershire sauce and broth, 1 teaspoon kosher salt and lots of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the oxtails to the liquid; they should be almost completely submerged. Add in the bay leaves, thyme, rosemary and scotch bonnet pepper (whole) to the liquid.
- Cover with lid and transfer to the oven. Cook until the oxtails are fork-tender and falling mostly off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 15 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid.
- For each serving, arrange several oxtails on the plate, spooning a little sauce over the top. Garnish with chopped cilantro leaves.
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