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Herb and Wine Braised Oxtails
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Recipe

18 INGREDIENTS • 8 STEPS • 4HRS

Herb and Wine Braised Oxtails

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.
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CaribbeanPot
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
Oxtail
3 lb
Oxtails, cut, trimmed
Salt
1/2 Tbsp
Salt, divided
Ground Black Pepper
1 tsp
Vegetable Oil
2 Tbsp
Vegetable Oil
Scallion
1 bunch
Scallion, chopped
2 scallions per 4 servings
Garlic
2 cloves
Garlic, minced
Pimiento Pepper
1
Pimiento Pepper, minced
Celery
1 stalk
Celery, minced
Tomato Paste
1 Tbsp
Tomato Paste
Red Wine
1 cup
Red Wine
Fresh Thyme
4 sprigs
Cayenne Chili Pepper
1
Cayenne Chili Pepper
Worcestershire Sauce
1 Tbsp
Worcestershire Sauce
Carrot
1
Large Carrot, chopped
Beef Stock
2 cups
Beef Stock
Nutrition Per Serving
VIEW ALL
Calories
179
Fat
71.6 g
Protein
66.9 g
Carbs
14.8 g
Add to plan
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Herb and Wine Braised Oxtails
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CaribbeanPot
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 (1/2 Tbsp), and Ground Black Pepper (1/2 tsp).
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 (1/2 tsp), Ground Allspice (3/4 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 (3/4 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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Tags
Dairy-Free
Caribbean
Shellfish-Free
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