This modern twist of the hearty classic Jamaican braised oxtail is simmered in red wine, chicken broth and a variety of aromatics for a tender, incredibly rich and luxurious red wine braised oxtail.
The braised oxtail takes time and a little bit of effort but is well worth it. The braised oxtail is succulent and oh so tender and the red wine gives this dish a wonderful flavor. Pure comfort food at its finest – this braised oxtail recipe really is a crowd fave!
It also gets better as it sits so you already know the leftovers are gonna be A+++++.
Table Of Contents
- What Is Oxtail?
- Where To Buy Oxtail?
- Why Is Oxtail So Expensive?
- Tips For Cooking With Red Wine
- Do I Have To Brown Oxtail Before Cooking?
- Ingredients Rundown
- Recipe FAQs
- Kraving More?
- Key Equipment/Products Use
- Nutrition Information
What Is Oxtail?
Oxtail originally came from oxen, but today it’s taken from the tail of the cow. It’s bony and fatty and needs to be cooked low and slow for the most succulent, and tender stew.
Other oxtail recipe You’ll Love:
Where To Buy Oxtail?
You can find it in the butcher section of the supermarket or the local butcher shop. Ask your butcher to cut the oxtail into 1-inch round pieces. The bones are pretty tough so save yourself the trouble of having to cut them up at home.
Jamaicans refer to oxtail in the singular regardless of the amount. So “we’ll “never walk in a restaurant or grocery store to purchase oxtails…it’s always “oxtail”. Got it?! Good! Now, lets move on.
Why Is Oxtail So Expensive?
Oxtail can be pricey due to three factors: availability, demand, and preparation. Because it’s only a small portion of the cow and has become a widely-loved dish, the price of oxtail has sky-rocketed over the years.
Today, a pound of oxtail will cost you almost $10 per pound, depending on the quality of the meat and your location.
Tips For Cooking With Red Wine
- If a recipe calls for “dry red wine,” use a dry red. Cabernet Sauvignon, Pinot Noir, and Merlot are good choices that are easy to find.
- Avoid “cooking wine.” This is usually a blend of poor quality wines and added salt.
- If in doubt, use a red wine that would pair well with the finished meal.
- Don’t break the bank on wine for cooking. Find a moderately priced red wine that you like will be fine.
Do I Have To Brown Oxtail Before Cooking?
Yes! You should absolutely brown/sear your oxtail before you begin to braise or slow cook them, as this step is essential in getting all that deep, rich flavor out of your oxtail. Do not skip this step!
Ingredients To Make This Red Wine Braised Oxtail
Beef Oxtail – is a tough cut of meat. You will need to cook it low and slow for the most succullent and tender stew.
Green Seasoning – elevates the flavor of the stew.
Seasonings – all-purpose seasoning , onion powder, garlic powder, & fresh cracked black pepper – these will bring the flavor.
Whole Pimento Seeds or allspice – this will bring the caribbean vibes. Use in virtually all Caribbean dishes.
Salt – rounds out the flavor of the oxtail stew. Pink Himalyalan salt is almost always my salt of choice but kosher works perfectly as well.
Soy Sauce & Oyster Sauce – adds unami flavor to the braised oxtail.
Browning – enhances the color of the stew. A little goes a long way, use too much and it imparts a bitter flavor in the stew. You can purchase the browning at your local grocery or learn to make your own here.
Vegetable Oil – Used to sear the oxtail and seal in the flavor.
Aromatics – onion, garlic cloves, fresh thyme & whole dry bay leave & scallions.
Tomato Puree – enriches the flavor of the stew. You can also us dilute tomato paste with equal parts water to make tomato purée in a pinch.
Dry Red Wine – adds a richness and depth of flavor to the stew. This recipe calls for dry red wine you can choose a Cabernet Sauvignon, Pinot Noir, or Merlot.
Whole Scotch Bonnet Pepper – This brings the heat. You can remove the seed or white membrane to reduce the heat. You can also leave the pepper whole (like I did) – this will only impart flavor (no heat). You can also add slices or the scotch bonnet powder. You can aslo leave it out. If scotch bonnet is not available in your area, you can also use habanero peppers.
Chicken, Beef or Vegetable Broth – the oxtail needs to be submerged in liquid in order to braise, I chose chicken stock over beef because the chicken stock adds flavor, depth, and complexity to the stew. You can also use beef or vegetable stock as a substitute. The choice is completely up to you.
Carrot – no respectable stew is complete without carrots. Add some.
Butter – adds flavor.
For rinsing the meat: white distilled vinegar + cold water.*** The full recipe, including all ingredients, measurements, instructions, and recipe video 🎥 (coming soon) is located in the recipe card below.
Yes! Tomato purée is thinner than tomato paste. You can dilute the tomato paste with equal parts water to make tomato purée in a pinch. Tomato paste has a milder and sweeter flavor than purée, which has the more acidic taste of fresh tomatoes.
Yes, You can use your favorite root vegetables. Just add some.
Rice (white or rice and peas) is the preferred side for oxtail in Jamaica (with lots of gravy). But you can also pair it with mashed potato or creamy polenta for a delicious meal.
Make sure the leftovers have cooled down to room temperature before storing.
You can store your leftover curry fried chicken pieces in the fridge for 3-4 days.
Leftovers can be kept for 3-4 days in the refrigerator. After that, the risk of food poisoning increases. If you don’t think you’ll be able to eat leftovers within four days, freeze them immediately.
Store your leftovers covered in airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap.
Properly stored, it will maintain the best quality for about 4 months but will remain safe beyond that time. Personally, I do not recommend freezing any leftover fried chicken as it may affect the crispy exterior.
Need To Reheat?
Empty the oxtail stew into a skillet over low heat and allow the food to heat all the way thru slowly. Turn pieces occasionally to ensure it heats all the way through. In the event you need more gravy, add some broth (or water) to the pot. Add enough liquid until the oxtail is almost covered. Taste and re-season the stew to taste. Allow the gravy to reduce and thicken. The does take some patience to re-heat this way, but of course, you can use the microwave. (see microwave instructions below)
The microwave is quick and convenient. Follow these steps for the best results: Place a damp paper towel over the plate to add moisture and prevent the goat meat from drying out too much. Reheat for about 4-5 minutes until your meal has heated all the way through. The actual time varies depending on your microwave.
Set the oven to 350°F and remove the braised oxtail from the fridge. While you wait for the oven to come to temperature, take the chill off the stew by letting it rest at room temperature on the counter. Place the oxtail in an oven-safe dish. Cover the dish with foil and place it in the oven.
Let the oxtail heat all the way through for approximately 25 minutes. Remove the oxtail from the oven and enjoy.
8 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Sodium 3080.28mg 129%
- Amount Per Serving% Daily Value *
- Potassium 1351.42mg 39%
- Total Carbohydrate
- Sugars 6.93g
- Protein 86.26g 173%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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