Braised Oxtail

Red wine braised oxtail is cooked low and slow until fall apart tender and full of rich flavor. Simply combine, simmer, and serve over a hearty bed of creamy mashed potatoes or polenta!

Why this recipe works

Slowly simmered on the stovetop in a rich red wine-based sauce puts this braised oxtail recipe at the very top of the list for comforting yet absolutely impressive dinners!

There are some tricks to the trade when it comes to cooking oxtail. Much like a good braised beef shank, this cost-effective cut of meat is otherwise known for being tough. However, it transforms into a melt-in-your-mouth texture when slowly cooked in a bath of red wine, rosemary, and vegetables. All of which help release the robust flavors that hide inside while continuously working to break down the connective tissue that makes it tough in the first place.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

OXTAIL – Choose oxtail with a healthy fat marbling, but not an excessive amount.

WINE – Good dry red wine options for braising include cabernet sauvignon, merlot, malbec, or zinfandel. Expensive wines are not necessary. I would suggest using what you have on hand or what you enjoy sipping on as you’ll only be using 1 cup worth of wine.

How to Make Braised Oxtail

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a small mixing bowl combine garlic salt, black pepper, and 1 tablespoon of the olive oil. With gloved hands, rub the mixture all over the oxtails.
2. Pour the remaining olive oil into the Dutch oven. Heat olive oil over medium-high heat until shimmering. Brown oxtails on both sides in hot oil, until a nice brown crust has formed. Remove from pan.
3. Deglaze the pan with red wine, stirring and gently scraping the brown bits off the bottom. Bring to a boil.
4. Add garlic, celery, onions, carrots, ketchup, beef base, and water.
5. Using tongs, add the oxtails into the pot, nestling them all in. If they are still poking out above the liquid level, add more water until they are covered.
6. Add rosemary sprigs to the liquid in the pan, gently pressing them just below the surface.
7. Place cover on Dutch Oven and turn heat down to low. Simmer for 3 hours, checking halfway through to see if more liquid needs to be added. Keep the liquid level just above the meat.
   
   CHEF TIP – If you do need to add more liquid, add hot water.
   
   
8. Carefully remove oxtails from the pan and tent with foil to keep warm. Skim excess fat from the top with a spoon (or you can pour the liquid through a fat separator).

Frequently Asked Questions & Expert Tips

I wouldn’t suggest leaving the red wine out of this recipe as it plays an important role in achieving such a deep, meaty flavor profile. The acidity in red wine can help to break down the tough fibers in the oxtail, contributing to the tenderness of the meat. A significant portion of the alcohol content will evaporate when braising, though a small amount of residual alcohol will remain. I would highly recommend sticking to dry red wine when braising oxtail. If you are concerned about the alcohol content you can experiment with a mixture of beef broth and a small amount of vinegar, though we have not tested this ourselves.

Store leftover braised oxtail in an air-tight container kept in the refrigerator for up to 4 days. Reheat over medium-low heat on the stovetop until warmed through. You can add a splash of water to help thin out the sauce if needed.

Serving Suggestions

Serve braised oxtail over a bed of creamy mashed potatoes, polenta, white rice, or egg noodles. Spoon extra pan sauce on top for good measure and pair with a side of roasted vegetables or chunks of crusty bread for dipping.

More Related Recipes

• Braised Beef
• Instant Pot Oxtail
• Braised Beef Shanks
• Braised Beef Short Ribs
• Slow Cooker Oxtail

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