Wine-Braised Oxtails

Name: Wine-Braised Oxtails
Total time: 390 min
Yield: Makes about 6 servings
Ingredients: 2 carrots, chopped; 2 medium onions, chopped; 2 celery ribs, chopped; 6 garlic cloves, sliced; 6 fresh flat-leaf parsley sprigs; 2 bay leaves; 2 (3-inch) fresh rosemary sprigs; 5 pounds oxtails; 2 teaspoons kosher salt; 1 teaspoon freshly ground pepper; 1/4 cup all-purpose flour; 2 tablespoons olive oil; 2 cups dry red wine; 1 (6-oz.) can tomato paste; 1 (8-oz.) package fresh mushrooms, quartered; Hot cooked rice

3 Reviews

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Photo: Hector Sanchez

Hands-on Time

30 Mins

Total Time

6 Hours 30 Mins

Yield

Makes about 6 servings

For slow-cooked comfort, feast on Wine-Braised Oxtails. It's the perfect dish on a cold winter day.

Ingredients

2 carrots, chopped
2 medium onions, chopped
2 celery ribs, chopped
6 garlic cloves, sliced
6 fresh flat-leaf parsley sprigs
2 bay leaves
2 (3-inch) fresh rosemary sprigs
5 pounds oxtails
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
2 cups dry red wine
1 (6-oz.) can tomato paste
1 (8-oz.) package fresh mushrooms, quartered
Hot cooked rice

How to Make It

Step 1

Place first 7 ingredients in a 6-qt. slow cooker.

Step 2

Toss oxtails with salt and pepper. Sprinkle with flour; toss to coat. Cook oxtails, in 2 batches, in hot oil in a large skillet over medium heat 3 to 4 minutes on each side or until well browned. Transfer oxtails to slow cooker, reserving drippings in skillet.

Step 3

Add wine to reserved drippings in skillet; cook 1 minute, stirring to loosen brown bits from bottom of skillet. Whisk in tomato paste; cook, stirring often, 2 minutes. Pour over oxtails.

Step 4

Cover and cook on LOW 5 to 6 hours. Add mushrooms; cook 1 more hour.

Step 5

Remove oxtails and vegetables using a slotted spoon. Discard bay leaves and herbs. Skim fat from juices in slow cooker; season with salt and pepper. Serve immediately over oxtails, vegetables, and hot cooked rice.

Ratings & Reviews

SouthernDoll's Review

2013-04-25T16:54:28-04:00 SouthernDoll

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's Review

2013-01-30T14:54:22-05:00 Lisamyers

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.

mary327's Review

2013-01-19T15:13:59-05:00 OklahomaJane

N/A

Wine-Braised Oxtails

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SouthernDoll's Review

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