As I developed this Incredible Wine Braised Oxtail, I wanted to highlight the rich depth that a good red wine can bring to slow-cooked meats, especially when paired with the familiar flavors of Caribbean cooking. You’ll still find the herbs, pimento, and warmth you expect in a comforting oxtail dish, but this version leans into the bold, silky qualities of wine. I chose a bottle from Nyarai Cellars, a Jamaican-owned winery known for its remarkable craftsmanship, and it added a beautiful layer of character to the pot.
This dish is a bit more indulgent than a weeknight stew, but if you love tender oxtail that falls off the bone, rich gravy, and slow-braised comfort with a Caribbean twist, you’ll find this one worth every minute—definitely a dish worth adding to your holiday gatherings. If you’re after something more traditional, my Jamaican Oxtail in Butter Beans recipe is the classic you know and love—but this wine-braised version brings a different kind of warmth and elegance to the table. Once you try it, I’m sure it will find a home in your dinner rotation.
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Ingredient Guide
- Oxtail – The classic base of many Caribbean stews, rich in collagen for a silky gravy.
- Lemon – Used to clean the oxtail and remove any strong aromas.
- Salt – Essential for seasoning in layers and building balanced flavor.
- Black Pepper – Adds mild heat and depth to the braise.
- Flour – A light dusting helps with browning and adds body to the gravy.
- Vegetable Oil – A neutral oil for browning the oxtail.
- Onion – Forms the aromatic foundation of the stew.
- Garlic – Adds sharp, savory depth that complements the wine.
- Scallions – A classic Caribbean aromatic that brightens slow-cooked dishes.
- Thyme – Brings earthiness and traditional island flavor.
- Allspice Berries – Known in the Caribbean as pimento, essential for authentic flavor.
- Tomato Paste – Adds richness and natural sweetness once cooked down.
- Chili Flakes – Optional heat for balance.
- Red Wine – Provides body, acidity, and deep flavor during the braise.
- Beef Stock – Builds the base of the gravy.
- Bay Leaves – Adds a subtle herbal layer to slow-simmered dishes.
- Golden Brown Sugar – Balances acidity and rounds out the flavors.
- Chives – Fresh garnish that lifts the final dish.
Cooking Notes from the Kitchen
- Always dry the oxtail thoroughly after washing to get the best possible browning in the pot.
- Browning the tomato paste directly against the heat brings out its natural sweetness and prevents metallic flavors.
- Allow the wine to reduce fully before adding stock so its flavor concentrates rather than diluting the dish.
- Check the pot often while braising; oxtail benefits from slow, steady heat and enough liquid to keep everything moist.
- If the gravy is too thin at the end, finishing uncovered helps tighten the sauce without overcooking the meat.
Shopping Made Easy
- Most supermarkets now carry cut oxtail; look for pieces with a good ratio of meat to bone.
- Fresh thyme and scallions are usually available in the produce section near packaged herbs.
- Allspice berries may be in the international or Caribbean aisle if not stocked with regular spices.
- Use any dry, full-bodied red wine if Nyarai Cellars is not available locally.
- Beef stock can be boxed or canned; choose low-sodium so you can control the seasoning.
Incredible Wine Braised Oxtail
Description
Incredible Wine Braised Oxtail Recipe. Rich, fall-off-the-bone oxtail slow-braised in red wine with Caribbean aromatics creates a deep, silky gravy perfect for rice, mashed provisions, or crusty bread.
Ingredients
Instructions
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Wash the cut oxtail pieces with the lemon juice and cool water. Drain and pat dry.
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Season the oxtail with 3/4 of the salt and black pepper, then dust with the flour.
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Heat the vegetable oil in a heavy oven-proof pot over medium heat and brown the oxtail on all sides in batches. Set aside.
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Leave about 1 tablespoon of oil in the pot. Reduce the heat to medium-low and add the onion, garlic, scallions, thyme, and allspice berries. Cook for 3 minutes. Add the remaining salt.
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Clear a space in the center of the pot and add the tomato paste so it touches the heat directly. Cook for 2 minutes.
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Pour in the red wine and cook until it evaporates. Return the oxtail to the pot.
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Add the chili flakes and beef stock. Bring to a boil. Add the bay leaves and stir in the brown sugar.
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Cover and place the pot into a 325°F (165°C) oven for 3 hours, checking every 30 minutes and adding more stock if needed.
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Taste and adjust salt. Remove the bay leaves and thyme sprigs. If the gravy is too thin, cook uncovered for 10 minutes.
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Once the gravy is rich and the oxtail is tender, top with chopped chives and serve hot. Be mindful of the allspice berries when serving.
Note
What type of wine works best for braising oxtail?
A dry red wine with body works best—something with enough structure to stand up to slow-cooked beef. Avoid sweet wines, which can throw off the balance.
Can I make wine braised oxtail without alcohol?
Yes. You can replace the wine with extra beef stock plus 1 tablespoon of balsamic vinegar for acidity, though the flavor will be different.
Why is my oxtail not getting tender?
Oxtail needs low heat and long cooking time. If it’s still tough after three hours, continue cooking until it's fully soft and the meat pulls from the bone.
Should I remove the allspice berries before serving?
Yes, whole pimento can be strong and should be removed or mentioned to guests when serving.
Can I braise oxtail on the stovetop instead of the oven?
Yes, but keep the flame low and check the liquid more often to ensure nothing scorches on the bottom.
