Name: Hearty Braised Oxtails with Vegetables and Red Wine Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: American
Ingredients: 4 lbs oxtails; 2 tbsp vegetable oil; 1 onion, chopped; 2 carrots, chopped; 2 stalks celery, chopped; 4 cloves garlic, minced; 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)

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

Scale

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)

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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.