There’s something inherently comforting about oxtails simmered in a rich red‑wine and herb sauce until the meat is fork‑tender. In this version, Red Wine Braised Caribbean Oxtails bring together nostalgic Caribbean flavors and a gourmet twist, elevated by aromatic herbs and splashes of wine. Perfect for a chilly evening, each mouthful is meltingly tender, savory, and layered with soul‑warming depth.

Ingredient Guide

Oxtails: Meaty and gelatinous, these provide a luxurious texture and rich flavor.
All‑Purpose Flour: Lightly coats oxtails to create a silky, thickened sauce.
Vegetable Oil: For browning and flavor development.
Celery & Onion: Build a fragrant aromatic base.
Garlic: Adds savory richness.
Tomato Paste: Gives depth and caramelized sweetness.
Caribbean Green Seasoning: Infuses authentic island warmth.
Guinness or Red Wine: Adds acidity and complexity.
Beef Stock: Simmered with herbs to become flavorful broth.
Allspice Berries & Bay Leaves: Create deep, comforting spice notes.
Carrots: Add sweetness and color.
Brown Sugar: Balances acidity and enriches the sauce.
Parsley: Freshens the finish.

Shopping Made Easy

Ask your butcher to cut oxtails into 1–1 1/2‑inch pieces and to trim excess fat.
Caribbean green seasoning is available in international aisles or at Caribbean grocers.
Guinness or any dry red wine works well; choose based on your flavor preference.
Allspice berries (pimento) can be found in spice sections, whole or ground.

Cooking Notes from the Kitchen

After browning, deglaze the pan with wine to lift flavorful bits.
Braise in the oven at 375°F for 2 1/2–3 hours with lid slightly ajar for rich sauce.
Stir every 20 minutes and top up with stock if needed.
Skim excess fat before finishing with parsley for brightness.

How tender will they be?

They’ll be fall‑off‑the‑bone tender after slow braising; fork should easily slip through.

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Can I skip the wine?

Yes, use extra beef stock or add a splash of vinegar for acidity.

Can I make this in a slow cooker?

Absolutely! Brown first, then transfer to slow cooker for 6–8 hours on low.

Red Wine Braised Caribbean Oxtails

Tender oxtails braised in red wine with Caribbean herbs and spices; rich, comforting, and perfect for cold evenings.

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Prep Time 20

Cook Time 3

Total Time 3 20

Course Beef Recipes, Sunday Dinners

Cuisine Jamaican, Trinidadian

Ingredients

3 pounds oxtails cut into 1–1 1/2‑inch pieces, trimmed
2 tablespoons all‑purpose flour
2 tablespoons vegetable oil
3 stalks celery diced
1 onion diced
3 cloves garlic smashed
1 tablespoon tomato paste
1 tablespoon Caribbean Green Seasoning
1 1/2 cups Guinness stout or red wine
1 teaspoon cracked black pepper
5 allspice berries whole
1 teaspoon salt
2 carrots sliced into wheels
2-3 cups beef stock
2 Bay leaves
1 tablespoon brown sugar
1 tablespoon parsley chopped

Instructions

Dust the oxtails in flour, shaking off excess.
Heat oil over medium, then brown oxtails in batches; set aside.
Lower heat, add celery and onion, cooking for 2–3 minutes.
Add garlic, pepper, tomato paste, allspice berries, and cook 2–3 more minutes.
Preheat the oven to 375°F (190°C).
Return oxtails to pot, add salt, pour in wine, and scrape up browned bits.
Add beef stock to nearly cover meat. Stir in green seasoning, carrots, bay leaves, and brown sugar. Bring to a gentle boil.
Cover pot slightly ajar and transfer to preheated oven. Braise for 2 1/2–3 hours, checking every 15–20 minutes and adding stock if needed.
Remove bay leaves, stir in parsley, skim fat, and adjust salt. Serve hot with garlic mashed cassava or rice.