Wine-Braised Oxtails

  • SouthernDoll Posted: 04/25/13
    Worthy of a Special Occasion

    My whole family loved this dish. It was tender and tasty. I used the oxtails, but given their expense I will use bone-in chuck roast next time (bones give food a rich flavor). Oxtails do have a lot of bone, gristle, and fat, but most of the fat melts during cooking and gets skimmed from the sauce at the end.

  • OklahomaJane Posted: 01/30/13
    Worthy of a Special Occasion

    I have used Southern Living recipes for years. I was so disappointed in this one. I followed the recipe exactly, made no substitions or changes at all. The meat was tough, greasy, and the dish had no flavor at all. I used rosemary and parsley from the garden. The SL Test Kitchen Tip suggested using boneless chuck roast cut into cubes for the meat, so I used half oxtails and half beef cut into cubes.


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