If you are looking for a rich, comforting meal that truly satisfies and warms the soul, look no further than the Braised Oxtails in Red Wine and Vegetables Recipe. This hearty dish is the perfect combination of tender, melt-in-your-mouth oxtails slow-cooked in a flavorful mixture of bold red wine, savory beef broth, and an array of fresh vegetables. Each bite is bursting with deep, complex flavors and a velvety sauce that makes this dish a standout for any special occasion or cozy night in.
Ingredients You’ll Need
Gathering the right ingredients is the first step towards creating the magic of this dish. Each one plays an essential role, from the robust character of the oxtails to the vibrant freshness of the vegetables.
- 4 lbs oxtails: The star of the dish, these provide rich flavor and tender meat after slow braising.
- 2 tbsp vegetable oil: For searing the oxtails and building a savory base to your stew.
- 1 onion, chopped: Adds sweetness and aroma, enhancing the depth of the braise.
- 2 carrots, chopped: Offers natural sweetness and color, balancing the savory notes.
- 2 stalks celery, chopped: Brings a subtle earthiness and crunch to the flavor profile.
- 4 cloves garlic, minced: Infuses the dish with aromatic pungency that complements the meat perfectly.
- 2 cups beef broth: Provides the savory liquid base that keeps the oxtails juicy and tender.
- 1 cup red wine: Adds rich acidity and depth, elevating the whole flavor experience.
- 2 tbsp tomato paste: Concentrates the umami and gives a luscious finish to the sauce.
- Salt and pepper to taste: Essential seasonings that enhance all the natural flavors.
- Fresh herbs for garnish: Like thyme or parsley, these bring freshness and visual appeal.
How to Make Braised Oxtails in Red Wine and Vegetables Recipe
Step 1: Preparing and Searing the Oxtails
This step is fundamental for locking in flavors. Start by patting the oxtails dry with paper towels to ensure a good sear. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat and carefully brown the oxtails on all sides until they develop a rich, golden crust. This caramelization adds depth and complexity to the final dish.
Step 2: Sautéing the Aromatics
Once the oxtails are seared, remove them from the pot and set aside. In the same pot, add chopped onions, carrots, celery, and minced garlic. Cook them gently until softened and fragrant. These vegetables provide a wonderful aromatic base that infuses the sauce with flavor and texture.
Step 3: Building the Braising Liquid
Stir in the tomato paste, allowing it to cook briefly to reduce any raw taste. Then deglaze the pot with the red wine, scraping up all those delicious browned bits stuck to the bottom. Add the beef broth, season with salt and pepper, and stir everything together to create a rich, luscious liquid for braising.
Step 4: Slow Cooking the Oxtails
Return the oxtails to the pot, nestling them among the vegetables and braising liquid. Bring the mixture to a simmer, then cover and let it cook slowly on low heat for about 3 hours, or until the meat is tender and falling off the bone. This slow braise lets all the flavors mingle and intensify, resulting in an irresistibly rich dish.
How to Serve Braised Oxtails in Red Wine and Vegetables Recipe
Garnishes
Fresh herbs like chopped parsley or thyme add a pop of color and fresh aroma to the finished dish. A sprinkle of cracked black pepper right before serving can also brighten the flavors and add a subtle bite.
Side Dishes
This hearty recipe pairs beautifully with creamy mashed potatoes, buttery polenta, or even a simple buttery crusty bread to soak up the luscious sauce. Roasted root vegetables or a light green salad can provide a welcome contrast to the richness of the oxtails.
Creative Ways to Present
For an elegant dinner, serve the oxtails over a bed of silky mashed parsnips or cauliflower puree, garnished with microgreens or edible flowers. Alternatively, presenting the dish family-style in a rustic pot invites everyone to dive into the warmth and comfort of the meal together.
Make Ahead and Storage
Storing Leftovers
Leftover braised oxtails keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen even more after resting, making it as delicious or even better the next day.
Freezing
If you want to save some for later, this dish freezes wonderfully. Portion the oxtails along with the sauce and vegetables into freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating
Warm leftovers gently on the stovetop over low heat, stirring occasionally to prevent sticking and to encourage even heating. You can add a splash of beef broth or water if the sauce has thickened too much during storage.
FAQs
Can I use another type of meat instead of oxtails?
While you can experiment with beef short ribs or chuck roast, oxtails have a unique gelatinous quality that creates that luscious sauce and melt-in-your-mouth texture unique to this recipe.
Do I have to use red wine? Can I substitute it?
Red wine adds important acidity and complexity, but if you prefer not to use it, you can substitute with extra beef broth plus a splash of balsamic vinegar or grape juice to mimic some of the wine’s characteristics.
How long should I braise the oxtails?
Slow braising for about 3 hours at low heat is ideal. This allows the tough connective tissues to break down and the meat to become tender without drying out.
What is the best cut for oxtails?
Look for oxtails cut into segments with a good amount of meat and bone marrow. The marrow is crucial for adding richness and flavor to the sauce.
Can I prepare this dish in a slow cooker?
Yes! After searing the oxtails and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours or until tender. The result is equally delicious and convenient.
Final Thoughts
This Braised Oxtails in Red Wine and Vegetables Recipe is truly a labor of love that transforms humble ingredients into a soul-satisfying feast. If you want to impress family or friends with a dish that feels both special and comforting, I encourage you to give this recipe a try. Once you experience that rich sauce and tender meat, you will understand why it remains a beloved classic in my kitchen!
Print
Braised Oxtails in Red Wine and Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Braising
- Cuisine: American
Description
This classic Braised Oxtails recipe delivers tender, flavorful meat cooked slowly in a rich broth of beef stock, red wine, and aromatic vegetables. Perfect for a comforting dinner, the dish features oxtails braised until meltingly soft with a savory sauce enhanced by garlic, tomato paste, and fresh herbs.
Ingredients
Main 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)
Instructions
- Prepare the Oxtails: Rinse the oxtails under cold water and pat them dry with paper towels. Season the oxtails generously with salt and pepper on all sides.
- Brown the Meat: Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the oxtails in batches and brown them thoroughly on all sides. This step creates a deep flavorful crust. Remove the browned oxtails and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat until softened and lightly caramelized, 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 it for 2 minutes to enhance its flavor. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 5 minutes.
- Combine and Simmer: Return the browned oxtails to the pot. Pour in the beef broth, ensuring the meat is mostly covered. Bring the mixture to a simmer.
- Braise the Oxtails: Cover the pot with a lid and reduce the heat to low. Allow the oxtails to braise gently for about 3 hours, or until the meat is tender and falling off the bone. Occasionally check the liquid level and add a bit of water or more broth if it reduces too much.
- Finish and Garnish: Remove the lid and increase the heat to medium-high to reduce the sauce to your desired thickness if necessary. Adjust seasoning with salt and pepper. Garnish with freshly chopped herbs before serving.
Notes
- For best flavor, brown the oxtails well before braising to develop deep, rich taste.
- This recipe can be made in advance; flavors improve when reheated the next day.
- Serve with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
- Red wine can be substituted with additional beef broth for a milder flavor.
