41 Ratings
  • 5 star values: 37
  • 4 star values: 3
  • 3 star values: 1

This is a perfect dish on a cold winter day. It takes time and a little bit of effort but is well worth it. The oxtails are so tender and the red wine gives this dish a wonderful flavor.

Anonymous
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C).

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  • Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.

  • Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.

  • Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.

  • Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.

Tips

The nutrition data for this recipe includes the full amount of the sauce ingredients. The actual amount of the sauce ingredients consumed will vary.

Nutrition Facts

891 calories; 33.9 g total fat; 228 mg cholesterol; 1132 mg sodium. 36.4 g carbohydrates; 64.6 g protein; Full Nutrition


Reviews (33)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/10/2008
My family absolutely loved this recipe. 3 1/2 hrs made it a little overcooked but the flavour was out of this world and the meat just fell off the bone!!
(17)

Most helpful critical review

Rating: 3 stars
03/10/2015
Cooked as instructed but they came out tuff and hard. Don't know what went wrong?
(1)
41 Ratings
  • 5 star values: 37
  • 4 star values: 3
  • 3 star values: 1
Rating: 4 stars
04/26/2008
A rich dish. I added 2 cups sliced small Bella mushrooms during the last hour. Spooned over a background of soft cooked grits. Oxtails are all about deep smooth flavor. I upped the garlic and onions salt and pepper to give it some edges. The recipe works well for this classic. I might spoon in some tomato paste and up the liquid next time.
(30)
Rating: 5 stars
03/10/2008
My family absolutely loved this recipe. 3 1/2 hrs made it a little overcooked but the flavour was out of this world and the meat just fell off the bone!!
(17)
Rating: 5 stars
03/31/2009
Absolutely delicious! I did not change a thing! I may want to add more garlic carrots and other veggies next time though
(11)
Rating: 5 stars
10/18/2011
OMG! This was AMAZING! I followed the recipe almost and it turned out perfect. The only thing I did differently was to salt the actual oxtail pieces rather than mix the salt in with the flour and garlic/onion powder. Also I didn't have onion powder so I just used double garlic powder and it was still awesome. This is definitely going to be my go-to meal if I need to impress someone! Cook it the full time...I did only 2.5 hours and it was not fall-off-the-bone which meant it was harder to eat.
(10)
Rating: 5 stars
03/19/2012
This was amazing. I basically followed the recipe but added mushrooms potatoes extra carrots and peas toward the end. I cooked it in my le creuset pot for over 3 1/2 hours and the meat was falling off the bone. Rave reviews from my friends. Fantastic flavor. Will definitely make again.
(6)
Rating: 5 stars
02/22/2014
I've made this with a similar recipe. But instead of thyme it called for oregano I also used celery salt instead of celery root/stalk 1 bottle of red wine 1 cup of broth no flour. But I suppose that is to thicken the fluid. It also called to season the oxtail with allspice salt and pepper over night or at least 2 hours marinating. Seared the oxtails before putting it in the liquid mixture. Placed everything in a Dutch oven & covered. My oxtails were cut so thick so I cooked it for 2 1/2 hours on 325 in the oven. Tastes heavenly. This is how I'm going to make it all the time.
(6)
Rating: 5 stars
05/05/2008
Wonderful...thanks for sharing
(6)
Rating: 5 stars
12/02/2012
Love this recipe! I substituted beef shanks for the oxtails... they were more readily available and a lot cheaper. Not to mention was just as tender and delicious with a ton more (accessible)meat. The shanks actually turned out better for me than my oxtails did.
(5)
Rating: 5 stars
03/08/2011
I cooked this for our oscar party with winter vegetable's for the movie Winters bone. It was GREAT
(4)