Braised Oxtails in Red Wine Sauce Recipe
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Braised Oxtails in Red Wine Sauce

By: Michelle  
"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."

Rating: This weblink has been rated 4 times with an average star rating of 4.8 Read Reviews (4)

Rate/Review | 138 people have saved this

What to Drink?

Wine Sangiovese
Prep Time:
30 Min
Cook Time:
4 Hrs
Ready In:
4 Hrs 30 Min

Servings  (Help)

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Original Recipe 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
  • 1/4 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.

Footnotes

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 891 | Total Fat: 33.9g | Cholesterol: 228mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 25, 2008 by Rosey 
A rich dish. I added 2 cups sliced small Bella mushrooms during the last hour. Spooned over a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2008 by Nyretta 
My family absolutely loved this recipe. 3 1/2 hrs made it a little overcooked, but the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 5, 2008 by TexasStyle 
Wonderful...thanks for sharing MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2009 by liljessyboop 
Absolutely delicious! I did not change a thing! I may want to add more garlic, carrots and... MORE

 
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