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Red Wine Braised Caribbean Oxtails

Herb and Wine Braised Oxtails

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.

wine braised cocktail in pan hero image

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.

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.

Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Diet: Beef, Gluten-Free
Description

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

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
  1. 1
    oxtails cut up and dusted with flour on the stoveDust the oxtails in flour, shaking off excess.
  2. 2
    Seared oxtail in a pan on the stoveHeat oil over medium, then brown oxtails in batches; set aside.
  3. 3
    Celery, scallions, pimento pepper and garlic heating in a pan on the stoveLower heat, add celery and onion, cooking for 2–3 minutes.
  4. 4
    Tomato paste and pimento pepper added to diced veggies in pan on the stoveAdd garlic, pepper, tomato paste, allspice berries, and cook 2–3 more minutes.
  5. 5
    Preheat the oven to 375°F (190°C).
  6. 6
    Oxtail cubes, chili peppers and onions cooking on the stoveReturn oxtails to pot, add salt, pour in wine, and scrape up browned bits.
  7. 7
    beef stock coveringAdd beef stock to nearly cover meat. Stir in green seasoning, carrots, bay leaves, and brown sugar. Bring to a gentle boil.
  8. 8
    Wine braised oxtail in a pan on the stoveCover 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.
  9. 9
    Herb and Wine Braised OxtailsRemove bay leaves, stir in parsley, skim fat, and adjust salt. Serve hot with garlic mashed cassava or rice.
Read it online: https://caribbeanpot.com/recipes/herb-and-wine-braised-oxtails/