Wine-Braised Oxtails
For slow-cooked comfort, feast on Wine-Braised Oxtails. It's the perfect dish on a cold winter day.
Recipe by Southern Living February 2013
For slow-cooked comfort, feast on Wine-Braised Oxtails. It's the perfect dish on a cold winter day.
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.
Read MoreI 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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