Go Back

Incredible Wine Braised Oxtail

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.
Print Recipe Pin Recipe
Course Beef Recipes, Comfort Food, Featured, Festive & Holiday Recipes, Soups & Stews, Sunday Dinners

Ingredients
  

  • 3 lbs oxtail
  • 3/4 tablespoon salt divided
  • 3/4 tablespoon black pepper divided
  • 2 tablespoons flour
  • 3 tablespoons vegetable oil
  • 1 medium onion diced
  • 4 cloves garlic smashed
  • 6 sprigs thyme
  • 8 allspice berries
  • 2 tablespoons tomato paste
  • 1/2 teaspoon chili flakes optional
  • 3/4 cup red wine
  • 5 cups beef stock
  • 3 bay leaves
  • 1 tablespoon golden brown sugar
  • 2 tablespoons chopped chives

Instructions
 

  • Wash the cut oxtail pieces with the lemon juice and cool water. Drain and pat dry.
  • Season the oxtail with 3/4 of the salt and black pepper, then dust with the flour.
  • Heat the vegetable oil in a heavy oven-proof pot over medium heat and brown the oxtail on all sides in batches. Set aside.
  • 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.
  • Clear a space in the center of the pot and add the tomato paste so it touches the heat directly. Cook for 2 minutes.
  • Pour in the red wine and cook until it evaporates. Return the oxtail to the pot.
  • Add the chili flakes and beef stock. Bring to a boil. Add the bay leaves and stir in the brown sugar.
  • 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.
  • Taste and adjust salt. Remove the bay leaves and thyme sprigs. If the gravy is too thin, cook uncovered for 10 minutes.
  • 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.

Notes

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.
Tried this recipe?Let us know how it was!