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Slow-Cooked Braised Oxtail in Red Wine

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A rich and hearty stew featuring tender oxtail braised in red wine, 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. Add the oxtail pieces and brown them on all sides to develop flavor and seal in juices.
  3. Remove the browned oxtail from the skillet and set aside.
  4. In the same skillet, add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  5. Stir in the minced garlic and cook for an additional minute until fragrant.
  6. Pour in the red wine, scraping up any browned bits stuck to the bottom of the skillet.
  7. Stir in beef broth, tomato paste, bay leaves, and thyme.
  8. Return the browned oxtail to the pot with the liquids.
  9. Cover the pot and cook on low heat for 6-8 hours.
  10. Remove bay leaves, season with salt and pepper to taste, and serve hot.

Notes

Pairs beautifully with mashed potatoes or crusty bread. Can be stored in refrigerator for 3-4 days or frozen for up to three months.

Nutrition

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

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