RECIPE
18 INGREDIENTS8 STEPS4HR

Herb and Wine Braised Oxtails

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

4HR

Total Cooking Time

18

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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3 lb
Oxtails , cut, trimmed
1/2 Tbsp
Salt , divided
1 tsp
2 Tbsp
Vegetable Oil
2
Scallions , chopped
2 cloves
Garlic , minced
1
Pimiento Pepper , minced
1 stalk
Celery , minced
3/4 tsp
Ground Allspice
1 Tbsp
Tomato Paste
1 cup
Red Wine
4 sprigs
1
Cayenne Chili Pepper
1 Tbsp
Worcestershire Sauce
1
Large Carrot , chopped
2 cups
Beef Stock
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Directions

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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 Scallions (2) , 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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