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Braised Oxtails in Red Wine Sauce

Braised Oxtails in Red Wine Sauce


"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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4 h 30 m servings 891 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 891 kcal
  • 45%
  • Fat:
  • 33.9 g
  • 52%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 64.6 g
  • 129%
  • Cholesterol:
  • 228 mg
  • 76%
  • Sodium:
  • 1132 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

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  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.


  • 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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Read all reviews 26
  1. 33 Ratings

Most helpful positive review

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 on...

Most helpful critical review

Cooked as instructed but they came out tuff and hard. Don't know what went wrong?

Most helpful
Most positive
Least positive

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 on...

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!!

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

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...

Wonderful...thanks for sharing

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 ...

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 ...

This took a long time to prepare -- we ended up eating it the following day. However, it was well worth it! This recipe is fabulous.

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 tur...

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