Wine-Braised Oxtail

Such a meaty, hearty, rich, and warming comfort food! Don’t be scared off by oxtail just because you may never have cooked it before. It’s as meaty and rich as short ribs, and just as straightforward to prepare, but more flavorful and nourishing.

A lot of the good taste of this pot comes from the bones and marrow that infuse the meat during the slow cooking. This cut also releases a large amount of collagen during cooking, which is why the final stew is so deliciously gelatinous – sticking together yet falling apart – truly best of all!

In this hearty braise, the meat is simmered in wine with carrots and turnips. Feel free to substitute other vegetables for those roots. For example: celeriac chunks, mushrooms, celery stalks, rutabaga, winter squash chunks. Cut vegetables into large chunks and add after the first hour so they don't cook to a complete pulp. I forgot this time, however!

Or leave the vegetables out and serve the whole thing over mashed potatoes, egg noodles or polenta. Or pair it with Ratatouille, another warming comfort food of mine.

Another great thing of this pot: It can be made at least four days ahead, and gets better as it sits. The lemon juice and zest, fresh garlic and parsley really kicked it up a notch and added amazing fragrance.

Oxtail soup is another great recipe, easier and tasty. Hope I have time to share soon.

Wine-Braised Oxtail 红酒牛尾煲


Group 1

· 3 teaspoons salt

· 2 teaspoons freshly grounded black pepper

· ½ teaspoon ground allspice (optional)

· 4 pounds beef oxtails, patted dry

Group 2

· 2 tablespoons extra-virgin olive oil

· 4 shallots, peeled, trimmed and sliced lengthwise

· 2 bay leaves

· 6 large garlic cloves, finely chopped

· 2 medium tomato, cut into 2-inch chunks

· 1 big sweet onion, peeled, trimmed and sliced lengthwise

· 1 tablespoon tomato paste

Group 3

· Half bottle (350 milliliters) dry red wine

· 2 cups chicken stock

· 1 teaspoon salt

· 4 parsley sprigs

· 2 thyme branches

· 2 rosemary branches (optional)

Group 4

· 4 large carrots, peeled and cut into 3-inch lengths

· 1 medium turnip, peeled and cut into 2-inch chunks

Group 5: for final touch of flavor and garnish

· Grated zest of 1 lemon & lemon juice

· 2 garlic cloves, finely chopped

· some parsley, thyme, and/or rosemary sprigs, for garnish (optional)


Step I. Rub with dry spices and salt: In a large bowl, combine salt, pepper and allspice. Add oxtail to bowl and rub the mixture all over the meat.

Step II. Sear oxtails: Heat a big Dutch oven (6-quart or 8-quart), or a heavy soup pot with a lid, over medium-high heat. Add oil and warm through. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally, until the meat is golden brown all sides. Transfer meat to a plate; repeat until you’ve browned all the oxtail.

Step III. Establish flavor base with shallot, garlic, tomato, and onion:

  1. Add shallot slices and 2 bay leafs to the pan drippings and cook over medium heat until lightly caramelized, about 5 minutes.

  2. Stir in two-thirds of the garlic (save the rest for garnish) and cook 1 minute. Scoop out.

  3. Add tomato chucks to the pan drippings and cook over medium heat until all falling apart , about 5 minutes.

  4. Add in sweet onion slices to the pan, cook over medium heat until lightly caramelized, for about 5 minutes.

  5. Then add in tomato paste and cook until all mixed well, about 2 minutes.

  6. Return the cooked shallot slices back to the pan.

Step IV. Add seared oxtail back to pot, add in herbs (parsley, thyme, rosemary), and vegetables (carrots and turnips) ready for braising in oven:

  1. Heat oven to 325 degrees.

  2. Return oxtail to pot.

  3. Pour wine and stock into pot.

  4. Add 1 teaspoon salt.

  5. Bundle parsley, thyme, rosemary branches with kitchen twine and drop into pot.

  6. Bring mixture to a simmer on stove top.

  7. Cover pot and transfer to oven. Braise at 325F degrees for 1. 5 hours. Remove dish from oven, uncover and add carrot and turnip chunks. Replace cover and return the pot to the oven. Braise for further 1 - 1.5 hours, or until meat is fork tender. Open pot lid, braise in oven for additional 20 minutes or so until pan juice thickens/reduces to half.

Step V. Serve

  1. Ready to serve at this time if you can’t wait. Spoon off fat from surface of pan juices and discard (there will be a lot of it).

  2. If you have patience to wait, you can leave everything in pot and place in a cool place, let the fat harden, and remove extra fat easily. Before serving, heat oven to 325 degree. Heat the pot on stovetop to simmer, then transfer to oven to reheat, for 20-30 minutes or so until hot.

  3. Transfer oxtails to a plate. Toss oxtails with remaining pan gravy. Taste and adjust seasonings if necessary. In a small bowl, toss together chopped parsley, garlic, lemon zest, lemon juice and a pinch of salt, if needed.

Tips 生花妙笔:

Staub Cocotte is an ideal container to cook this dish. It retains heat very well . Staub enamel cast iron products are always my favorite. Its nonstick black matte enamel interior and tight-fitting lid detailed with self-basting spikes are ideal for searing meats/vegetables and for creating slow-cooked, flavor-enhanced meals.

做这道菜, 锅子很重要。

封煎牛尾是非常重要的第一步。 铸铁锅堪当重任, 效果非常理想。


Staub 是我最满意的品牌, 品质优异。 密封性极好, 易于肉焖炖酥软。





Referenced & Adapted from this recipe