Rating: 3 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

Gallery

Credit: Hector Sanchez

Recipe Summary test

hands-on:
30 mins
total:
6 hrs 30 mins
Yield:
Makes about 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

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

  • 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.

Advertisement