Name: Slow-Cooked Braised Oxtail in Red Wine Recipe
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Cuisine: Western
Ingredients: 2 pounds oxtail; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 tablespoon olive oil; 2 cups red wine; 1 cup beef broth; 1 tablespoon tomato paste; 2 bay leaves; 1 teaspoon thyme; salt and pepper to taste

Description

This Slow-Cooked Braised Oxtail in Red Wine recipe offers a rich and flavorful dish featuring tender oxtail simmered slowly in a savory blend of red wine, vegetables, and herbs. Perfect for a comforting meal, this hearty stew requires minimal hands-on time and develops deep, complex flavors through slow cooking.

Ingredients

Scale

Meat

2 pounds oxtail

Vegetables

1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced

Liquids & Seasonings

1 tablespoon olive oil
2 cups red wine
1 cup beef broth
1 tablespoon tomato paste
2 bay leaves
1 teaspoon thyme
salt and pepper to taste

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Instructions

Brown the oxtail: Heat olive oil in a large skillet over medium-high heat. Add the oxtail pieces and brown them on all sides to develop flavor and seal in the juices.
Sauté vegetables: Remove the browned oxtail and set aside. In the same skillet, add diced onion, carrots, and celery. Cook until softened and fragrant, about 5-7 minutes.
Add garlic: Stir in the minced garlic and cook for an additional minute to release its aroma.
Deglaze with wine: Pour in the red wine, scraping up any browned bits from the bottom of the skillet to incorporate all flavors into the liquid.
Add liquids and seasonings: Stir in beef broth, tomato paste, bay leaves, and thyme. Return the oxtail to the skillet or transfer everything into a slow cooker or heavy pot suitable for slow cooking.
Slow cook: Cover and cook on low heat for 6-8 hours until the oxtail is tender and falling off the bone.
Season and serve: Adjust seasoning with salt and pepper before serving. Remove the bay leaves and serve hot with your choice of side dishes.

Notes

For best results, use a heavy-bottomed pot or slow cooker for consistent low heat during cooking.
You can substitute the red wine with a non-alcoholic red grape juice if preferred.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Serving suggestions include mashed potatoes, polenta, or crusty bread to soak up the rich sauce.