Oxtail Braised in Wine

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Preparation time:
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Serves: 4-6


4 Tbs (60 ml) vegetable oil
3-4 lbs (1350-1800 g) oxtail, cut into 2-inch (5 cm) pieces
2 onions, sliced
3 carrots, coarsely chopped
3 ribs celery, coarsely chopped
2 cups (500 ml) beef stock
2 cups (500 ml) red wine
2-3 sprigs fresh thyme or 1 tsp (5 ml) dried
2 bay (laurel) leaves
Salt and freshly ground pepper to taste
2 Tbs (30 ml) all-purpose flour
1 can (15 oz, 425 g) chopped tomatoes with their liquid


Heat half the oil in a large heavy pot (Dutch oven) over moderate
heat and saute the oxtail until well browned on all sides. Add one
of the onions, the carrots, celery, stock, wine, herbs, salt, and
pepper and bring to a boil. Simmer tightly covered over very low
heat or bake in a preheated 300F (150C) oven until the meat is
very tender, 2 1/2 to 3 hours. Cool to room temperature and
refrigerate overnight. Discard the fat that has collected on the
surface, remove the oxtail and set aside. Strain the stock and
discard the vegetables. Heat the remaining oil in a large heavy
pot and saute the remaining onion until lightly browned. Stir in
the flour and cook for 5 minutes. Add the strained stock and bring
to a boil, stirring to dissolve the flour. Add the tomatoes and the
oxtail. Simmer tightly covered for 30 minutes.

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