Herb and Wine Braised Oxtails

18 INGREDIENTS • 8 STEPS • 4HRS

Herb and Wine Braised Oxtails

Recipe

4.0

1 rating

Learn how to make fall-off-the bone oxtails, braised in a rich herb infused red wine sauce with step by step instructions.

Herb and Wine Braised Oxtails

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Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.

https://www.youtube.com/user/caribbeanpot

Learn how to make fall-off-the bone oxtails, braised in a rich herb infused red wine sauce with step by step instructions.

4HRS

Total Time

$7.27

Cost Per Serving

Ingredients

Servings

4

us / metric

3 lb

Oxtails, cut, trimmed

2 Tbsp

All-Purpose Flour

2 tsp

Salt, divided

1 tsp

Ground Black Pepper, divided

2 Tbsp

Vegetable Oil

1 bunch

Scallion, chopped

2 scallions per 4 servings

2 cloves

Garlic, minced

1

Pimiento Pepper, minced

1 stalk

Celery, minced

1 tsp

Ground Allspice

1 Tbsp

Tomato Paste

1 cup

Red Wine

1

4 sprigs

1

Cayenne Chili Pepper

1 Tbsp

Worcestershire Sauce

1

Large Carrot, chopped

2 cups

Beef Stock

Nutrition Per Serving

VIEW ALL

Calories

179

Fat

71.6 g

Protein

66.9 g

Carbs

14.8 g

Herb and Wine Braised Oxtails

Save

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.

https://www.youtube.com/user/caribbeanpot

Cooking InstructionsHide images

step 1

In a large bowl dust the Oxtails (3 lb) with All-Purpose Flour (2 Tbsp), Salt (2 tsp), and Ground Black Pepper (as needed).

step 2

In a large heavy pan, heat Vegetable Oil (2 Tbsp) over medium-low heat, then oxtail to sear them evenly. Sear them in batches so as to not overcrowd the pan.

step 3

Preheat your oven at 375 degrees F (190 degrees C).

step 4

After all the oxtails have been browned off, remove and set aside. In the same pan on low heat add Scallion (1 bunch), Garlic (2 cloves), Pimiento Pepper (1), and Celery (1 stalk). Cook to soften up the vegetables.

step 5

Season with Ground Black Pepper (as needed), Ground Allspice (1 tsp) and Tomato Paste (1 Tbsp). Deglaze the pan with Red Wine (1 cup).

step 6

Add the oxtail back into the pot. Add in Bay Leaf (1), Fresh Thyme (4 sprigs), Cayenne Chili Pepper (1), Worcestershire Sauce (1 Tbsp), Salt (1 tsp), Carrot (1), and Beef Stock (2 cups).

step 7

Once it starts boiling, cover with aluminum foil and place in the preheated oven. Cook for 3 hours and 15 minutes. Check it while it's it's cooking and add more beef stock as needed.

step 8

Once you remove from the oven skim off some of the fat from the top. Serve and enjoy!

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