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Slow-Cooked Braised Oxtail in Red Wine

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A comforting and rich dish of tender oxtail slow-cooked in a luscious red wine sauce, perfect for chilly evenings.

Ingredients

Scale
  • 2 pounds oxtail
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 cups red wine
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 teaspoon thyme
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Brown the oxtail pieces on all sides to develop flavor and seal in juices.
  3. Remove the browned oxtail and set aside. In the same skillet, add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  4. Stir in the minced garlic and cook for an additional minute until fragrant.
  5. Pour in the red wine, scraping up any browned bits stuck to the bottom of the skillet.
  6. Stir in beef broth, tomato paste, bay leaves, and thyme.
  7. Return the browned oxtail to the pot with the liquids.
  8. Cover the pot and cook on low heat for 6-8 hours.
  9. Remove bay leaves, season with salt and pepper, and serve hot.

Notes

Let the dish rest for 10-15 minutes before serving for better flavor integration.

Nutrition

Find it online: https://cookingwithmayaa.com/slow-cooked-braised-oxtail-red-wine/

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