Red Wine Braised Oxtail

Oxtail was not something I liked when I lived in Dominica. People around me raved about Stewed Oxtail all the time, but I thought it was too chewy and way too much work to eat that little bit of meat on the bone....Well that was until I discovered braising. Now, this is not how Oxtail would be prepared in a typical West Indian home, HOWEVER,  this method leads to a simply divine, mouth watering delicacy!

3 lbs oxtail
1 bottle of dry red wine
 Salt and pepper
4 tbsp butter, divided
1 small onion, chopped
2 carrots,  chopped
2 celery stalk, chopped
3 cloves of garlic, thinly sliced
Water (or beef broth)
5 sprigs of thyme
2 bay leaves
1 bunch of parsley stems
1 bunch curly parsley for garnish (optional)

*Preheat oven to 325°F

  • Remove excess fat from oxtails, season with salt and pepper and set aside for 30 minutes.
  • Boil wine in a sauce pan until reduced in half.
  • In a large dutch oven, heat 1 tbsp of butter over high heat.
  • Place half of the oxtails in the pot in a single layer and brown on all sides, remove.
  • Place another tbsp of butter in the pot and brown the second half of oxtails, remove.
  • Reduce heat to medium, add 1 tbsp of butter, add onion, carrot, celery and garlic. Sauté for about 5 minutes or until soft.
  • Place oxtails, thyme, bay leaves, and parsley stems on top of vegetables.
  • Pour in reduced wine and enough water (or beef broth) to cover the oxtails. Stir and bring to a boil.
  • Cover and place in the oven for 3 hours or until meat is tender but not falling off the bone.
  • Remove oxtails from pot and place in a dish (like the one pictured). Garnish with curly parsley.
  • With  slotted spoon, remove veggies and place atop oxtails.

For Gravy
  • Pour remaining liquid into a medium saucepan and boil until thick and shiny, whisk in remaining 1 tbsp of butter.
  • Pour over oxtails in the dish and serve hot


  1. Looks great!!! I'm sure to mess it up! lol. Thank heavens for "cooking with Val"!

  2. I was reluctant to try oxtails, but this recipe is scrumptious! Very tender and flavorful! Val personally cooked it for us, which made it even better. I can't wait to try to make it myself.


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