These oxtails are slowly braised in red wine and beef stock until exquisitely tender: the meat slips cleanly from the bone, while the sauce turns deep, glossy, and silk-smooth with the sweetness of caramelized vegetables, herbs, and wine. It’s the kind of comforting weekend dish that feels equally at home over mashed potatoes, creamy polenta, or fresh pasta.
Ingredients
- Oxtails — 3.3 lbs (1.5 kg)
- Dry red wine — 2 cups (500 ml)
- Beef stock — 3 cups (700 ml)
- Yellow onion — 7 oz (200 g)
- Carrots — 5 oz (150 g)
- Celery stalks — 4 oz (120 g)
- Garlic — 4 cloves
- Tomato paste — 2 tbsp
- All-purpose flour — 2 tbsp
- Vegetable oil — 2 tbsp
- Bay leaves — 2
- Fresh thyme — 3 sprigs
- Salt — 1 1/2 tsp
- Ground black pepper — 1/2 tsp
- Balsamic vinegar (optional) — 1 tsp
- Parsley for serving — 1/3 oz (10 g)
Step-by-Step Recipe
- Cut the oxtails at the joints, rinse them well, and pat thoroughly dry with paper towels. Season with salt and pepper.
- Lightly coat the pieces in flour, shaking off any excess.
- In a heavy pot with a thick base, heat the oil over medium-high heat. Brown the oxtails in batches until deeply golden on all sides, 8–10 minutes total, then transfer to a plate.
- In the same pot, add the chopped onion, carrots, and celery. Cook for 5–7 minutes until softened and lightly caramelized.
- Add the minced garlic and tomato paste, stirring and cooking for 1–2 minutes until the aromas deepen and turn slightly sweet.
- Pour in the red wine, scraping up the browned bits from the bottom of the pot with a wooden spoon. Reduce by one-third, about 5–7 minutes.
- Return the oxtails to the pot and add the beef stock, enough to almost cover the meat. Add the bay leaves and thyme.
- Bring just to a gentle simmer, cover, and braise on the lowest heat for 2 1/2–3 hours (or in a 300°F (150°C) oven) until completely tender: the meat should fall away from the bone with little effort.
- Carefully transfer the oxtails to a plate. Skim off excess fat from the surface of the sauce with a spoon or fat separator.
- Increase the heat to medium and reduce the sauce until thickened. If you like, stir in the balsamic vinegar for balance. Adjust salt and pepper as needed.
- Return the meat to the pot and warm for 5 minutes so the pieces soak up the sauce.
- Serve hot, finished with chopped parsley. Delicious with mashed potatoes, polenta, or pasta.
Nutritional Value
| Nutrition | Per Serving |
|---|---|
| Calories | 680 kcal |
| Protein | 42 g |
| Fat | 44 g |
| Carbohydrates | 14 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 900 mg |
Values are approximate for 4 servings and will vary depending on the ingredients used and how much the sauce is reduced.
What to Serve With It
- Creamy mashed potatoes or parsnip purée
- Soft polenta with Parmesan
- Fresh egg pasta or tagliatelle
- Roasted root vegetables and steamed greens
- Crusty country bread for the sauce
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Tips and Variations
- No oven: simmer on the lowest possible heat so the surface barely trembles.
- Wine: use a dry table wine such as merlot, cabernet, or syrah. If avoiding alcohol, replace it with extra stock plus 1–2 tsp balsamic vinegar and 1 tsp soy sauce.
- Herbs: fresh thyme can be replaced with 1 tsp dried thyme, or add rosemary.
- For a glossier sauce: whisk in 1 tbsp butter at the end for a satin finish.
- To remove fat: chill the sauce first, then lift off the hardened fat with a spoon, reheat, and serve.
- Slow cooker: 7–8 hours on Low after browning the meat and vegetables on the stovetop.
Storage and Reheating
- Refrigerator: up to 3–4 days in an airtight container. The flavor deepens beautifully by the next day.
- Freezer: up to 3 months. Cool completely, portion, and freeze.
- Reheating: warm gently over low heat, covered, adding a little stock or water if needed.
FAQ
Can I make this without wine?
Yes. Replace the wine with more stock and add 1–2 tsp balsamic vinegar plus a small splash of soy sauce for extra depth.
How do I know when the oxtails are done?
The meat should release easily from the bone when pressed lightly with a fork. Cooking time depends on the size of the pieces and the heat level, but it is usually 2 1/2–3 hours.
Do I have to coat the meat in flour?
It’s recommended: a light dusting helps form a better crust and naturally thickens the sauce. For a gluten-free version, use rice flour or cornstarch.
What kind of pot works best?
A Dutch oven, cast-iron pot, or heavy oven-safe saucepan with thick walls and a tight-fitting lid is ideal — it holds heat evenly and helps prevent scorching.