Red Wine and Tomato Braised Oxtails: A Rich, Slow-Cooked Classic
Gentle simmering uncovers hearty flavors in every forkful of this comforting stew.
Red Wine and Tomato Braised Oxtails: Deep Flavor in Every Bite
Few dishes embody the art of patient, soulful cooking like red wine and tomato braised oxtails. This classic is a celebration of rich beef flavor, gently coaxed into tenderness by slow, careful braising in a lush sauce of wine, tomatoes, and aromatic vegetables. Whether you’re feeding a crowd or savoring a cozy weekend meal, this dish delivers warmth, complexity, and comfort in every bite.
Why Braise Oxtails?
Oxtails—actually the tail of the cow—are rich in collagen, marrow, and connective tissue, making them an ideal cut for slow-cooking. While they start off tough, hours of gentle simmering in a flavorful braise transforms them into meltingly tender pieces, deeply infused with savor.
- Flavor development: Long cooking dissolves connective tissue and bone marrow, enriching the sauce and softening the meat until it’s spoon-tender.
- One-pot comfort: The entire dish comes together in a Dutch oven or braiser, minimizing effort while maximizing reward.
- Perfect for make-ahead: Like many slow-cooked stews, these oxtails taste even better the next day after flavors meld and deepen.
The Essential Ingredients
The beauty of this dish lies in its simplicity and the quality of its ingredients. Each element plays a key role in building layers of flavor:
- Oxtails: Ask your butcher for pieces with ample meat and marrow. Trim off excess surface fat before cooking.
- Red wine: Choose a dry, full-bodied wine—such as Cabernet Sauvignon, Merlot, or a Bordeaux blend—for depth and acidity. Avoid very sweet or oaky varietals.
- Canned tomatoes: Crushed or whole peeled tomatoes provide the lush backbone for the braising liquid.
- Fresh tomato paste: For extra richness and depth of umami.
- Aromatics: Diced onions, shallots, carrots, and garlic are sautéed to build a savory base.
- Herbs and spices: Bay leaves, thyme, and oregano lend earthy, herbal complexity. A bit of lemon juice balances the final flavors.
- Olive oil and salt: The simplest elements are essential—use a good olive oil for browning and seasoning throughout.
Step-By-Step: Making Red Wine and Tomato Braised Oxtails
While the process is straightforward, patience and precision at each step yield the best results. Follow this flow for classic, failproof braised oxtails:
1. Season and Sear the Oxtails
Pat the oxtail pieces dry with paper towels, then generously season all sides with salt and black pepper. In a heavy Dutch oven or ovenproof braiser, heat olive oil over medium-high. Sear the oxtails in batches until a deep golden crust forms on all sides, about 2-3 minutes per side. This crucial step develops deep flavor that will permeate the sauce.
- Don’t crowd the pan—work in batches to maintain heat and maximize caramelization.
- Remove browned oxtails and set aside.
2. Build the Aromatic Base
Lower the heat slightly, then add diced onions, shallots, and carrots to the same pan, scraping up browned bits (fond) from the bottom. Sauté until onions become translucent and carrots soften, about 5-7 minutes. Stir in minced garlic and let cook until fragrant, another 1-2 minutes.
- If the pan gets too dry, add an extra splash of olive oil.
3. Deglaze and Build the Braising Liquid
Pour in the red wine, scraping the bottom of the pan to dissolve the caramelized bits—this step builds complexity and intensifies the flavor.
- Simmer briefly to allow alcohol to evaporate and flavors to meld.
- Add tomato paste, canned tomatoes (with juice), bay leaves, thyme, and oregano. Stir well to combine.
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4. Add Oxtails and Begin the Braise
Nestle the browned oxtails back into the sauce, ensuring they are mostly submerged. Bring the mixture to a gentle simmer, cover, and transfer to a preheated oven (typically 325–350°F / 160–175°C). Braise until the oxtails are fork-tender and the sauce is glossy and thickened—generally 2.5 to 3 hours, sometimes longer depending on the size of the oxtail pieces.
- Halfway through, check and turn the oxtails to ensure even cooking.
5. Finish and Serve
When the oxtails are fall-apart tender, remove the pot from the oven. Skim off any excess fat from the surface. Taste and adjust seasonings, adding a squeeze of fresh lemon juice to brighten the sauce. Remove bay leaves and any woody herb stems. Serve hot, spooning plenty of sauce over each portion.
Tips for Success
- Choose the right wine: Dry reds with good acidity cut through the richness and balance the tomatoes. Avoid excessively tannic or sweet wines.
- Don’t rush browning: Browning the oxtails well is crucial for flavor development. Allow enough time for a deep crust to form.
- Longer is better: Resist the urge to shorten braising time. The oxtails should yield easily to a fork but not fall apart into mush.
- Make ahead: Braised oxtails taste even better after a night in the fridge. Reheat gently to avoid drying out the meat.
Serving Suggestions
The richness of slow-braised oxtails pairs beautifully with simple, hearty sides that soak up the flavorful sauce:
- Polenta: Creamy polenta’s soft texture underlines the sauce’s savoriness perfectly.
- Mashed potatoes: A classic base for soaking up every drop of sauce.
- Pasta: Wide egg noodles or pappardelle provide a satisfying contrast for the tender meat.
- Crusty bread: Ideal for sopping up sauce and ensuring no flavor is left behind.
- Simple vegetables: Roasted or sautéed greens like spinach, kale, or broccoli rabe cut through the dish’s richness.
Wine Pairing Tips
The ideal wine for both cooking and serving with this dish is a dry, medium to full-bodied red. The wine used for braising can also be served at the table to create a harmonious dining experience. Some suggestions include:
- Bordeaux blend—classic choice for depth
- Cabernet Sauvignon—robust and complementary
- Chianti or Sangiovese—for a bright, herbal note
- Barbera—for approachable acidity and freshness
Storing and Reheating
- Fridge: Store cooled oxtails in an airtight container for up to 3-4 days.
- Freezer: Freeze portions in sauce for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Warm gently in a covered pot over low heat, adding a splash of water or stock if the sauce thickens too much.
Frequently Asked Questions
Q: Can I make this dish in a slow cooker?
A: Yes. After browning and building the base on the stove, transfer everything to a slow cooker. Cook on low for 8–10 hours until the oxtails are tender.
Q: What’s the best cut for braised oxtails?
A: Look for oxtail pieces with a good ratio of meat to bone and minimal excess fat. Ask your butcher to cut the tail into evenly sized sections.
Q: Do I have to use red wine?
A: While red wine adds depth, you can substitute an equal amount of low-sodium beef broth, though the flavor will differ. Avoid very salty or sweet substitutes.
Q: Can I make this ahead?
A: Absolutely. The flavor improves after resting overnight in the refrigerator. Reheat gently to serve.
Q: Are oxtails expensive?
A: Oxtails have grown in popularity and may be pricier than some other stewing cuts, but their unmatched flavor and texture justify the investment for a special meal.
Recipe: Red Wine and Tomato Braised Oxtails
| Ingredient | Amount |
|---|---|
| Oxtails, cut into sections | 3-4 pounds (1.5–2 kg) |
| Kosher salt, black pepper | To taste |
| Olive oil | 2–3 tablespoons |
| Onions, diced | 2 medium |
| Carrots, diced | 2 medium |
| Shallots, sliced | 2 |
| Garlic, minced | 6 cloves |
| Red wine, dry | 1.5 cups (350ml) |
| Crushed canned tomatoes | 28 ounces (800g) |
| Tomato paste | 3 ounces (half a can) |
| Bay leaves | 2–3 |
| Dried thyme | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Lemon juice | 1 tablespoon |
Method at a Glance
- Preheat oven to 325–350°F (160–175°C).
- Dry and season oxtails with salt and pepper.
- Sear in olive oil on all sides; remove.
- Sauté aromatics (onion, shallot, carrot), then garlic.
- Deglaze with red wine, scraping browned bits.
- Add tomatoes, tomato paste, herbs, and seasonings.
- Return oxtails to pot, submerge in sauce, cover.
- Braise in oven 2.5–3+ hours, turning halfway, until meat is fork tender.
- Finish with lemon juice, skim fat, adjust seasoning, and serve.
Final Thoughts
Red wine and tomato braised oxtails are a classic for good reason—each forkful is luscious, savory, and layered with the kind of flavor only a long, loving braise can create. Whether enjoyed on a celebratory evening or as a soul-warming family meal, this dish demonstrates how simple ingredients and time-honored technique can transform humble cuts into something extraordinary.
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