Braised Oxtails in Red Wine Sauce Recipe - Allrecipes.com
Braised Oxtails in Red Wine Sauce Recipe
  • READY IN 4+ hrs

Braised Oxtails in Red Wine Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    4 hrs
  • READY IN

    4 hrs 30 mins

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.
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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.
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Reviews More Reviews

Apr 25, 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.

 
Mar 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!!

 

20 Ratings

Mar 31, 2009

Absolutely delicious! I did not change a thing! I may want to add more garlic, carrots and other veggies next time though

 
Oct 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.

 
May 05, 2008

Wonderful...thanks for sharing

 
Mar 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.

 
May 22, 2011

Very delicious! I served it over rice. I did add a wee bit more garlic but other than that I didnt change a thing. I did however cook it as directed but in a crockpot at low for 3 hrs. Still turned out fine! thanks for a great recipe.

 
Apr 03, 2013

Five stars!!!!!!! One of the best braised dishes I ever had!,,,, And I cook!!!! Ny, queens, and sarasota Florida!!!!

 

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Nutrition

  • Calories
  • 891 kcal
  • 45%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 228 mg
  • 76%
  • Fat
  • 33.9 g
  • 52%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 64.6 g
  • 129%
  • Sodium
  • 1197 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Michelle
1 Followers 1 Saved Recipes
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