If you’re craving something deeply satisfying, rich in flavor, and perfect for cozy gatherings, this Hearty Braised Oxtails with Vegetables and Red Wine Recipe is just what you need. Slowly cooked until the meat falls off the bone, braised oxtails soak up the fragrant mix of red wine, beef broth, and tender vegetables, delivering a melt-in-your-mouth experience that’s as comforting as a warm hug. This dish isn’t just dinner; it’s an event that fills your kitchen with irresistible aromas and your soul with contentment.
Ingredients You’ll Need
The magic behind this Hearty Braised Oxtails with Vegetables and Red Wine Recipe lies in its straightforward and well-balanced ingredients. Each one plays a critical role, whether it’s building layers of flavor, adding texture, or brightening the final presentation.
- 4 lbs oxtails: The star of the dish providing rich, gelatinous meat that becomes unbelievably tender when slow-cooked.
- 2 tbsp vegetable oil: Helps in searing the oxtails to develop a luscious brown crust filled with deep flavor.
- 1 onion, chopped: Adds a sweet aromatic base that melts into the sauce.
- 2 carrots, chopped: Bring a subtle natural sweetness and vibrant color.
- 2 stalks celery, chopped: Adds a fresh, slightly peppery crunch that balances the richness.
- 4 cloves garlic, minced: Intense flavor that infuses the dish with warmth and depth.
- 2 cups beef broth: Provides savory liquid that keeps the meat moist and flavorful throughout braising.
- 1 cup red wine: Contributes acidity and complexity, elevating the sauce to something truly special.
- 2 tbsp tomato paste: A concentrated burst of umami that deepens the sauce’s color and richness.
- Salt and pepper to taste: Essential for seasoning and bringing all ingredients into harmony.
- Fresh herbs for garnish: Adds a pop of freshness and visual appeal at serving.
How to Make Hearty Braised Oxtails with Vegetables and Red Wine Recipe
Step 1: Prepare and Sear the Oxtails
Begin by patting the oxtails dry to ensure a proper sear. Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Brown the oxtails on all sides until they develop a deep caramelized crust. This browning step is crucial as it locks in flavors and forms the base of a rich sauce.
Step 2: Sauté the Vegetables
Remove the seared oxtails and set them aside. In the same pot, add chopped onions, carrots, and celery. Cook until the onions are translucent and the vegetables are slightly softened, about 5-7 minutes. Stir in minced garlic and cook for another minute to release its fragrance—don’t let it burn!
Step 3: Deglaze with Red Wine and Add Tomato Paste
Pour in the cup of red wine, scraping up all the browned bits stuck to the bottom of the pot. This step pulls all those concentrated flavors off the pot’s surface. Stir in the tomato paste, letting it cook for a couple of minutes to mellow its acidity and deepen the sauce’s flavor.
Step 4: Add Broth, Season, and Simmer
Return the oxtails to the pot, nestling them among the vegetables. Pour in beef broth until the meat is partially submerged. Season generously with salt and pepper. Bring the liquid to a simmer, then cover the pot and reduce heat to low. Let it braise gently for about 3 hours, turning the oxtails occasionally, until the meat is tender and the sauce has thickened.
Step 5: Final Touches
Once tender, remove the oxtails and vegetables to a serving dish. If needed, you can reduce the sauce further by simmering uncovered over medium heat to concentrate flavors and reach your desired consistency. Taste and adjust seasoning before pouring the sauce over the oxtails and vegetables. Garnish with fresh herbs for a bright finishing touch.
How to Serve Hearty Braised Oxtails with Vegetables and Red Wine Recipe
Garnishes
A sprinkle of fresh parsley or thyme complements the deep, savory flavors beautifully. You might also add a light zesting of lemon peel to brighten the palate and contrast the richness, making each bite even more exciting.
Side Dishes
This Hearty Braised Oxtails with Vegetables and Red Wine Recipe pairs wonderfully with creamy mashed potatoes, which perfectly soak up the luscious sauce. Alternatively, buttered egg noodles or a crusty artisan bread can add a lovely textural contrast and help mop up every last bit of that incredible braising liquid.
Creative Ways to Present
For a family dinner, serve the oxtails and vegetables piled high in a rustic casserole dish straight from the stove. For a special occasion, plate individual oxtails atop a bed of mashed potatoes, drizzle with sauce, and finish with finely chopped herbs and a glass of the same red wine used in cooking for an impressive meal.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftovers in an airtight container within two hours of cooking. The flavors actually intensify overnight, making next-day servings even better. It will keep for up to 4 days when stored properly in the fridge.
Freezing
This recipe freezes beautifully. Transfer cooled oxtails with vegetables and sauce into freezer-safe containers or heavy-duty zip-top bags. Freeze for up to three months. When thawed, the meat maintains its tender texture and rich flavor.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking and ensure even warming. Adding a splash of broth or water can help loosen the sauce if it has thickened too much in the fridge.
FAQs
Can I use a slow cooker for the Hearty Braised Oxtails with Vegetables and Red Wine Recipe?
Absolutely! After searing the oxtails and sautéing the vegetables, transfer everything to your slow cooker, add liquids, and cook on low for 6 to 8 hours for melt-in-your-mouth results.
Is red wine essential, or can I substitute it?
Red wine adds depth and acidity, but if you prefer to avoid alcohol, you can substitute with additional beef broth and a splash of balsamic vinegar or grape juice for a similar flavor profile.
How do I tell when the oxtails are done braising?
They’re ready when the meat is so tender it almost falls off the bone easily. This usually takes around 3 hours at a gentle simmer.
Can I make this recipe ahead for a dinner party?
Definitely. In fact, it’s perfect for making ahead as the flavors improve overnight. Reheat gently before serving and garnish freshly.
Are there any vegetables you recommend adding or swapping?
Potatoes, parsnips, or mushrooms would be excellent additions for extra heartiness and texture, just add them about halfway through the braising time so they don’t overcook.
Final Thoughts
This Hearty Braised Oxtails with Vegetables and Red Wine Recipe is one of those dishes that feels like a warm, flavorful celebration in every bite. Whether you’re preparing it for a family dinner or a cozy date night at home, the tender meat and robust sauce will leave everyone asking for seconds. So, roll up your sleeves, savor the wonderful aromas as it cooks, and enjoy the heartfelt comfort of this timeless dish.
Print
Hearty Braised Oxtails with Vegetables and Red Wine Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: American
Description
This Braised Oxtails recipe delivers rich, tender meat that falls off the bone, slowly cooked in a flavorful broth of red wine, beef stock, and aromatic vegetables. Perfect for a comforting dinner, the long braising process transforms oxtails into a hearty, luxurious dish infused with deep savory notes and a fragrant herb garnish.
Ingredients
Meat
- 4 lbs oxtails
Sauté Base
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
Liquids & Seasonings
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- Salt and pepper to taste
- Fresh herbs for garnish (such as thyme or parsley)
Instructions
- Prepare the Oxtails. Pat the oxtails dry with paper towels and season them evenly with salt and pepper to help develop a flavorful crust when seared.
- Sear the Meat. Heat vegetable oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Brown the oxtails on all sides, about 4-5 minutes per side, until they have a rich golden crust. Remove and set aside.
- Sauté the Vegetables. In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Tomato Paste and Deglaze. Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 3-5 minutes to reduce slightly.
- Braise the Oxtails. Return the browned oxtails to the pot. Pour in the beef broth to cover the meat partially. Bring to a simmer, then reduce the heat to low. Cover the pot and let the oxtails braise gently for about 3 hours, turning occasionally, until the meat is fall-apart tender.
- Finish and Serve. Remove the oxtails and keep warm. Increase the heat and simmer the liquid to reduce to a rich sauce if desired. Adjust seasoning with salt and pepper. Serve the oxtails garnished with fresh herbs and spoon the sauce over the top for a savory finish.
Notes
- Use a heavy-bottomed pot or Dutch oven for even heat distribution during braising.
- Red wine adds depth, but can be substituted with more beef broth if preferred.
- Braising times can vary depending on the oxtail size; cook until meat is easily pulled from the bone.
- Leftovers reheat well and the flavors deepen overnight.
- Serve with creamy mashed potatoes, polenta, or crusty bread to soak up the sauce.
