Braised Oxtails in Red Wine Sauce

4.9
(51)

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.

close up view of Braised Oxtails in Red Wine Sauce in a pot
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Prep Time:
30 mins
Cook Time:
4 hrs
Total Time:
4 hrs 30 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 2 (750 milliliter) bottles dry red wine

  • 1 cup all-purpose flour

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • salt and pepper to taste

  • 5 pounds beef oxtail, cut into pieces

  • ¼ cup butter, divided

  • 5 shallots, chopped

  • 5 cloves garlic, chopped

  • 1 onion, chopped

  • 2 carrots, chopped

  • 2 celery ribs, chopped

  • 2 sprigs fresh thyme

  • 1 bay leaf

  • 2 sprigs flat-leaf parsley

  • 5 cups beef broth

Directions

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

  2. 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.

  3. 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.

  4. 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.

  5. 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 (per serving)

891 Calories
34g Fat
36g Carbs
65g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 891
% Daily Value *
Total Fat 34g 43%
Saturated Fat 16g 79%
Cholesterol 228mg 76%
Sodium 1132mg 49%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 65g
Vitamin C 21mg 103%
Calcium 123mg 9%
Iron 11mg 61%
Potassium 1158mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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