Braised Oxtail in Red Wine
A classic braised dish where oxtail becomes melt-in-your-mouth tender in a rich red wine sauce with vegetables and herbs—pure comfort.
Ingredients
15 items- Oxtail 1 kg
- Red wine 500 ml
- Onion 2
- Carrot 2
- Celery 2 stalks
- Garlic 4 cloves
- Tomato paste 2 tbsp
- Beef broth 500 ml
- Bay leaves 2
- Fresh thyme 3-4 sprigs
- Salt to taste
- Black pepper to taste
- All-purpose flour 2 tbsp
- Olive oil 3 tbsp
- Butter 1 tbsp
Nutrition
Steps （8 steps）
Pat oxtail pieces dry with paper towel. Season evenly with salt and pepper, press lightly. Let marinate for 15 minutes.
Heat a heavy pot over medium-high heat, add oil. Sear oxtail until browned on all sides, about 3-4 minutes per side. Remove.
In same pot, sauté onion, carrot, celery until edges caramelize, about 5 minutes. Add garlic, cook 30 seconds.
Stir in tomato paste, cook 2 minutes until darkened. Pour in red wine, scrape up fond. Boil, then simmer until reduced by half, about 10 minutes.
Return oxtail, add broth, bay leaves, thyme. Bring to a boil, reduce to low, cover and simmer 2 hours until oxtail is tender and falling off the bone.
Discard bay leaves and thyme. Simmer uncovered 5 minutes to thicken slightly. Season with salt and pepper.
Whisk flour with 2 tbsp water to make a paste, stir into sauce, cook 2 minutes until thickened. Off heat, swirl in butter.
Serve in a deep dish, garnish with fresh thyme or parsley. Pair with mashed potatoes or bread.
Tips
Sear the oxtail well for deep flavor; long simmering ensures tenderness; finishing with butter adds gloss and richness.
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