10/06/2026
Slow-Braised Oxtail in Rich Red Wine and Herb Gravy
Ingredients:
3 lbs oxtail pieces
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
1 large onion, diced
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups beef broth
1 cup red wine
2 bay leaves
2 sprigs fresh thyme
1 teaspoon rosemary
1 tablespoon Worcestershire sauce
Fresh parsley for garnish
Directions:
Pat the oxtail dry and season with salt and pepper.
Lightly coat the oxtail pieces with flour.
Heat olive oil in a large Dutch oven over medium-high heat.
Brown the oxtail on all sides until deeply caramelized. Remove and set aside.
Add onion, carrots, and celery to the pot. Sauté until softened.
Stir in garlic and tomato paste and cook for 1 minute.
Pour in red wine and scrape up any browned bits from the bottom of the pot.
Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
Return the oxtail to the pot and bring to a gentle simmer.
Cover and cook in a 325°F (165°C) oven for 3½ to 4 hours, or until the meat is tender and falling off the bone.
Remove bay leaves and skim excess fat if desired.
Garnish with fresh parsley and serve over mashed potatoes, polenta, or buttered noodles....
