Red Wine Braised Oxtail

A rich and comforting slow-braised oxtail stew featuring a deep red wine reduction, aromatics, and tender, melt-off-the-bone beef.

Prep: 20 min · Cook: 210 min · Yield: 4 · Method: Stovetop

Ingredients

• 3 lb oxtail
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 cup all-purpose flour
• 2 tbsp olive oil
• 1 unit onion
• 2 unit carrots
• 2 stalks celery
• 4 cloves garlic
• 2 tbsp tomato paste
• 2 cup red wine
• 2 cup beef stock
• 1 tsp dried thyme
• 1 unit bay leaf

Cooking instructions

1. Pat the oxtail pieces dry with paper towels and season thoroughly with salt and pepper. Toss in a shallow bowl with the flour to coat lightly, shaking off any excess.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the oxtail pieces in batches until deeply browned on all sides, then remove and set aside. (about 10 min)
3. Add the diced onion, chopped carrots, and chopped celery to the pot. Sauté until softened and lightly browned. (about 8 min)
4. Stir in the minced garlic and tomato paste, cooking until the paste darkens slightly. (about 2 min)
5. Deglaze the pot with the red wine, scraping up the browned bits from the bottom. Simmer until the wine is reduced by half. (about 10 min)
6. Return the oxtail to the pot, then add the beef stock, thyme, and bay leaf. Bring to a boil, then reduce to a low simmer, cover tightly, and cook until the beef is very tender and falling off the bone. (about 180 min)