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+++++.
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.
Sidebar|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 Rundown
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 🎥 is located in the recipe card below.
Recipe FAQs
Substitutions
Can I Use Tomato Paste Instead Of Tomato Purée?
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.
Can I Use Potatoes Instead Of Carrots?
You sure can! You can also use your favorite root vegetables. Just add some veggies.
Variation
Check out the more traditional braised oxtail recipe.
Food Pairings
What Goes Well With Braised Oxtail?
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.
Got Leftovers?
Make sure the leftovers have cooled down to room temperature before storing.
How To Store Leftover Braised Oxtail In The Fridge?
You can store your leftover braised oxtail 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.
How To Store Leftover Oxtail In The Freezer?
Store your leftovers covered in airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap.
How Long Does Braised Oxtail Last In The Freezer?
Properly stored, it will maintain the best quality for about 4 months but will remain safe beyond that time.
Need To Reheat?
How To Reheat Leftover Braised Oxtail On The Stove Top
- Empty the oxtail stew into a skillet over low heat and allow the food to heat all the way thru slowly.
- Turn the 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)
How To Reheat Leftover Braised Oxtail In The Microwave?
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.
How To Reheat Leftover Braised Oxtail In The Oven?
- 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.
Kraving More?
Check out my other krave worthy oxtail , beef or dinner recipes or explore The Recipe Index for even MORE KRAVE-WORTHY EATS.
Red Wine Braised Oxtail
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.
8
30
minutes2
hours30
minutes1024.94
kcal24
hours8
ounces22.08
grams3
hours*keeps your device screen on
Gather Your Ingredients
4 pounds beef oxtail, cut into 1-inch round pieces
2 tablespoons green seasoning
2 tablespoons all-purpose seasoning + more for cooking
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons fresh cracked black pepper (or to taste)
10 whole pimento seeds (crushed)
1/2 teaspoon salt (or to taste)1 tablespoon soy sauce
2 teaspoon browning (for seasoning of meat) you may need more during the cooking process.
3 tablespoons vegetable oil (divided)
1 large onion (sliced & divided) half for seasoning the meat & half for later in the cooking process)
2-3 cloves garlic chopped up and divided
14 sprigs fresh thyme (chopped & divided) – half for seasoning the meat & half for cooking)
6 stalks scallions (chopped up)
2 tablespoon tomato puree
1 cup dry red wine (Cabernet Sauvignon, Pinot Noir, and Merlot)
2 tablespoon oyster sauce
3 whole bay leaves (dry)
1 whole scotch bonnet pepper (whole, sliced up, or powder)
3 cups chicken, beef, or vegetable broth
1 medium carrot, chopped in rounds
2 tablespoons butter
- For rinsing the meat:
1/4 cup white distilled vinegar
4 cups cold water (or enough to cover the meat)
Instructions
- Trim meat (if necessary), and cut into 1-inch round pieces. (You can ask your butcher to cut up your oxtail at the time of purchase) This will save you time and energy as the bones a very tough and not easy to cut through.
- Rinse the oxtail in a solution of vinegar and water; add enough water to cover the oxtail. Allow the oxtail to sit in the mixture for at least 1 minute, then drain. Rinse meat at least two times with fresh tap water to remove the vinegar smell from the meat and drain.
- Keep the oxtail in the bowl and let sit for 2-3 minutes to allow any excess liquid to drain to the bottom of the bowl. Drain the liquid pooled at the bottom of the bowl and pat the chicken dry with a clean paper towel.
- To the bowl with the oxtail, add green seasoning, all-purpose seasoning, onion powder, garlic powder, black pepper, pimento seeds, salt, soy sauce, browning, and vegetable.
- Massage the seasoning into the oxtail to combine with the meat then cover with cling wrap and place the bowl in the bottom of the refrigeration to marinate for at least two hours. Overnight is best. The longer the oxtail sits in the marinade the more flavorful it will be.
- In a heavy bottom dutch pot or skillet with a lid, heat vegetable oil over medium-high heat. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally until the meat is uniformly golden brown all over, including the sides. Transfer meat to a plate; repeat until you’ve browned all the oxtail pieces.
- In the same pot, reduce heat to medium-low (add more oil if needed) and use a cooking spoon to remove as many of the burnt bits as possible. Add and sauté onions, garlic, thyme, and green onions (scallions), until onions are translucent and softened for approximately two minutes. Halfway thru stir in the tomato puree.
- Add the red wine to deglaze. Use a wooden spoon to scrape the pan bits to incorporate and allow the wine to reduce by at least half. Stir in oyster sauce, bay leaves, whole scotch bonnet, and chicken stock then add back the oxtail.
- Cook for 2 – 2.5 hours until oxtail is tender.
- Check in every 30 minutes until the meat is just on the brink of being tender enough to cut with a spoon. Add carrots and remaining onions scallions, thyme, and butter, and cook until carrots are tender. Taste and adjust as needed. Allow broth to reduce into a thick, rich, and silky gravy.
- To serve: Serve with Jamaican rice & peas, or over plain white rice.
- Cook on medium heat and add more stock if needed
Recipe Video
Kerri’s Recipe Tips
- Always 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 the protein. Do not skip this step!
- The recipe calls for dry red wine. 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.
- 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. Make sure the leftovers have cooled down to room temperature before storing.
- I ALWAYS recommend reading through the recipe in full a couple of times before starting. That way you know exactly what to expect and you can prep accordingly.
- Gather all your ingredients before cooking. This way you don’t forget to add an ingredient or two. Believe me, It has happened so many times so I use “mise en place” to save my sanity and the recipe.
- For your convenience, you can automatically generate a shopping list of all the ingredients + save the recipe (scroll ↓).
Key Equipment/Products Use
Lodge 5 Quart Cast Iron Dutch Oven
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Measuring Spoon Set (magnetic)
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Nutrition Facts
8 servings per container
Calories1024.9
- Amount Per Serving% Daily Value *
- Total Fat
59.58g
91%
- Sodium 3080.28mg 129%
- Amount Per Serving% Daily Value *
- Potassium 1351.42mg 39%
- Total Carbohydrate
22.08g
8%
- Sugars 6.93g
- Protein 86.26g 172%
- Vitamin A 854.35%
- Vitamin C 31.13%
- Iron 5.8%
- Phosphorus 63.45%
- Zinc .58%
* 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.
Nutritional Disclaimer
kerriannskravings.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. For more information read our Nutritional Disclaimer.
These are seriously the best oxtails Ive ever made. The meat literally fell off the bone and the broth was so flavorful. I made it with some rice and had the best dinner ever.
I cant get over how tender and delicious this oxtail was. I served it with rice and veggies and my family was so impressed!
This recipe is a keeper. This was easier to make than I thought. So tender and flavorful – my dinner guests were impressed!
Rich and luxurious are the perfect descriptors for this red wine braised oxtail. I had to leave a comment after trying the recipe because it is such a treat! And your instructions are very easy to follow. Thank you!
You’re so right when you say to use a good-quality red wine for braising the oxtail. I did and the results were so fantastic. And yes, the leftovers were spot on the next day!