Wine Braised Oxtails
Indulge in the ultimate comfort food with these Wine Braised Oxtails, a slow-cooked masterpiece that transforms humble ingredients into a luxurious, melt-in-your-mouth experience. Perfectly seared oxtails are nestled into a savory broth of dry red wine, beef stock, and aromatic herbs like thyme and rosemary, then slow-braised to perfection in the oven. Caramelized onions, carrots, and celery enhance the richness of the sauce, while a splash of Worcestershire sauce adds depth and complexity. Serve these tender, fall-off-the-bone oxtails over creamy polenta, fluffy mashed potatoes, or buttery crusty bread to soak up every drop of the luscious, wine-infused sauce. This elegant yet rustic dish is a showstopper for cozy Sunday dinners or special occasions alike.
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Recipe Information
Ingredients
- 4 lbs oxtails
- 2 tsp salt
- 1 tsp black pepper
- 0.5 cup all-purpose flour
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups dry red wine
- 3 cups beef broth
- 1 bay leaf
- 3 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 tbsp Worcestershire sauce
- 2 tbsp parsley, chopped (for garnish)
Instructions
Preheat the oven to 325°F (165°C).
Season the oxtails generously with salt and black pepper, then lightly coat them in all-purpose flour, shaking off any excess.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the oxtails on all sides until golden brown, about 2–3 minutes per side. Remove the oxtails and set them aside.
In the same pot, add the diced onion, chopped carrots, and chopped celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and caramelize.
Add the minced garlic and tomato paste, stirring well to combine. Cook for an additional 1–2 minutes until fragrant.
Deglaze the pot by pouring in the red wine, scraping the bottom to release any browned bits. Bring to a simmer and cook for 5 minutes to allow the alcohol to evaporate slightly.
Stir in the beef broth, bay leaf, thyme sprigs, rosemary sprig, and Worcestershire sauce. Return the seared oxtails to the pot, ensuring they are mostly submerged in the liquid.
Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven. Braise for 3–3.5 hours, or until the oxtails are tender and the meat is falling off the bone.
Carefully remove the pot from the oven. Use a spoon to skim off any excess fat from the surface of the liquid.
Discard the bay leaf, thyme sprigs, and rosemary sprig. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the wine-braised oxtails hot, garnished with chopped parsley. Pair with mashed potatoes, creamy polenta, or crusty bread to enjoy with the rich sauce.
Nutrition Facts
Calories |
5856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 394.2 g | 505% | |
| Saturated Fat | 150.8 g | 754% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2558 mg | 853% | |
| Sodium | 9226 mg | 401% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 26.2 g | ||
| Protein | 402.9 g | 806% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 57.4 mg | 319% | |
| Potassium | 7271 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
