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Oxtails Braised with Red Wine

Oxtails Braised with Red Wine


  • 4 1/2 to 5 pounds oxtails, cut into 1 1/2 inch lengths
  • 1 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon freshly ground allspice
  • 1/3 cup flour
  • 3 tablespoons olive oil
  • 3 large carrots, halved
  • 5 potatoes, sliced into wedges
  • 4 cloves garlic, crushed
  • 1 1/2 cups dry red wine (use Cabernet Sauvignon)
  • 3 to 4 sprigs each: fresh thyme, rosemary, oregano (or 1/2 teaspoon each dried)
  • 2 cups beef broth


  1. Heat oven to 325 degrees F.
  2. Pat oxtail pieces dry. Mix flour, salt, pepper and allspice in a zippered food bag. Add a few pieces of oxtail at a time; shake to coat well. Transfer to a plate while you coat the remaining pieces.
  3. Heat oil in a large, heavy-bottomed Dutch oven set over medium heat. Add oxtails, in batches, in single uncrowded layer. Cook, turning occasionally, until nicely browned on all sides, about 15 minutes; transfer to a plate. Repeat to brown all the meat.
  4. Pour off all but 1 tablespoon fat; stir carrotsand potatoes into pan drippings. Cook and stir, 3 minutes. Stir in garlic and red wine, scraping up all the browned bits from the bottom of the pan. Boil gently to reduce the wine slightly, about 5 minutes.
  5. Return the browned meat to the pot. Stir in the herbs and broth. Heat to a boil. Cover the pan tightly; place it in the oven. Bake, stirring once or twice, until the meat is nearly tender, 2-2 1/2 hours.
  6. Taste the pan juices (which will have thickened nicely from the flour); season with additional salt and pepper. Reduce the sauce further if needed; discard the herb sprigs.
  7. Serve over cooked noodles in wide serving bowls. Sprinkle with parsley.

Slow cooker: Prepare the recipe through Step 4. Put browned meat, herbs and beef broth into a slow cooker. Set it to LOW and cook until meat is nearly tender, 6 to 8 hours. Add carrots and potatoes. Continue to cook until vegetables are fork tender, about 1 to 2 hours more.

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