Incredible Wine Braised Oxtail

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.

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.