{"id":6918,"date":"2025-03-29T05:39:00","date_gmt":"2025-03-28T18:39:00","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=6918"},"modified":"2025-03-29T05:58:58","modified_gmt":"2025-03-28T18:58:58","slug":"braised-oxtail-with-red-wine","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/dinner\/beef-dinner\/braised-oxtail-with-red-wine\/","title":{"rendered":"Braised Oxtail with Red Wine"},"content":{"rendered":"\n

This delicious slow cooked Oxtail dish showcases the amazing flavor of this once-neglected, now sought after ingredient. Oxtail possesses an amazing, intense Beefy flavor that lends itself so well to slow cooking. The best way to prepare Oxtail is by braising it, which is a method of slowly cooking it in a flavored liquid for several hours until it is beautiful and tender. In our opinion, the ultimate way to prepare this wonderful ingredient is this Braised Oxtail with Red Wine. The rich flavors of the Beef pair so perfectly with this delicious Red Wine Braise and make for a hearty and warming meal

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Oxtail adds a delicious Beefy flavor to the dish that is unmatched<\/h2>\n\n\n\n

Our biggest surprise when enjoying this amazing Braised Oxtail with Red Wine dish is just how meaty the sauce tastes. Sure, when you cook with Beef ingredients like Short Rib and use Beef Broth you\u2019ll always get some element of Beef flavor. However, Oxtail is just different

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They must be the most beef-concentrated flavor of all the cuts of Beef. Which is a good thing! The marrow that resides inside the Oxtail bones combined with the rich meat flavor from the flesh infuses so much wonderful meaty flavor to the braise while you\u2019re cooking it. In fact, I\u2019d go so far as to say that the primary role of the Oxtail is not to be a star ingredient for eating, but instead it is best served to flavor the sauce

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\"Oxtail
The immense Beefy flavor of Oxtail is what makes this dish so unique, and tasty!<\/figcaption><\/figure>\n<\/div>\n\n\n

Of course, the Oxtail tastes delicious once it\u2019s slow cooked to perfection so that\u2019s an added bonus. However, you will be amazed at how much delicious Beef flavor Oxtail is able to deliver to this dish

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The primary ingredients in the Braising liquid are Wine, Beef Stock, and Veggies<\/h2>\n\n\n\n

Our Braised Oxtail with Red Wine recipe keeps to a very traditional list of ingredients for the braising liquid. It is a combination of Carrots, Celery, and Onions (otherwise known as mirepoix in French cookery terms) which are cooked down until their flavors release

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Added to the dish are Mushrooms, which add a wonderful earthy element to the dish. Mushrooms always pair great with Beef, and Oxtail is no exception. Once the Veggies have cooked in the pan it\u2019s time to add the liquids. First in goes the Red Wine, which is cooked down until the Alcohol has burnt off and it\u2019s reduced by half. What is left is a rich, almost syrup-like Liquid which tastes unbelievable

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Then into the Pot goes Tomatoes in the form of Paste and Puree. You can use any kind of Canned Tomatoes depending on what kind of consistency you want. We added crushed Tomatoes which keeps a slightly chunkier texture which works well in the dish

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Finally, Beef Stock is added and the whole dish is brought to a simmer before we return the browned Oxtail back into the pan. For Beef Stock, we highly recommend making your own from scratch using leftover Beef Bones. We\u2019ve got a simple recipe here<\/a> which works perfectly in our Braised Oxtail with Red Wine recipe

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\"Red
Choose a full bodied Red Wine that you would enjoy drinking a glass (or three) of for this dish. It will taste all the better for it<\/figcaption><\/figure>\n<\/div>\n\n\n

What kind of Wine should you use when making a braising liquid?<\/h2>\n\n\n\n

Some may say that it doesn\u2019t matter what wine you use as it\u2019s being cooked, so choose the cheapest wine you can. We don\u2019t subscribe to this theory, however. Adding Wine to a dish is just the same as adding any other ingredient. Quality matters

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You don\u2019t need to go overboard with super-expensive wine; however, I do recommend you choose a wine that you enjoy drinking. If you like the taste of the Wine in the glass, you\u2019re going to like its taste in the dish. This is a rich, comforting meal, so I would suggest a bolder style of wine such as a Cabernet, Shiraz, Syrah, Grenache etc.. Steer clear of the lighter varietals like Pinot Noir so you can achieve a richer flavor

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The dish required a generous amount of wine, 2 cups in fact. The good news is that\u2019s nowhere near a whole bottle, so there\u2019ll be plenty of Wine left to enjoy the meal. However, given the dish takes over 4 hours to make, the chances of that Wine sticking around until it\u2019s dinnertime might be slim! Better buy another bottle just in case!

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The longer you cook the Oxtail, the more tender it will become. We recommend at least 4 hours in the pot for the best result<\/figcaption><\/figure>\n<\/div>\n\n\n

The longer you cook the Oxtail the more tender it will become<\/h2>\n\n\n\n

Oxtail is similar to other braising meats in that it requires a long, slow cook to tenderize. This process breaks down all the muscle fibers in the meat that give it it\u2019s typically tough texture. This is definitely a dish that requires a good few hours of cooking. We recommend at least 3 hours, but preferably 4 hours cooking at a low temperature to get that Oxtail super tender

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The good news is that while the dish will take some time to cook, it is very easy. Slow braising is a fun way to cook on the weekend. You can set the braise early and simply check on it every 30 minutes or so. Give it a little bit of a stir to get things moving in the pot and then leave it again

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How to get the best result when slow braising Oxtail<\/h2>\n\n\n\n

The trick to nailing the consistency of the sauce in this dish lies in how much time you spend with the lid fully on the pot. By completely covering the pot the steam will not escape, therefore will allow the meat to braise better. However, in doing so the sauce won\u2019t thicken. Removing the lid will allow the steam to escape, which will begin to thicken the sauce

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Enjoy this delicious Braised Oxtail with Red Wine with some Mashed Potatoes or a few slices of Crusty Bread<\/figcaption><\/figure>\n<\/div>\n\n\n

So, it\u2019s a bit of a balancing act here. I like to cover the pot completely for the first 2 hours to allow the Oxtail to break down. Then for the last 2 hours, try partially covering the lid. This will begin to slowly thicken the sauce while continuing to slow cook and tenderize the Oxtail

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You can always have a little taste at around the 3 hour mark. Just cut off a bit of Oxtail and check for tenderness. If it\u2019s super-tough, put the lid back on. But if it\u2019s starting to fall apart, keep the lid off and keep thickening the sauce

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