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Slow-Braised Oxtail Recipe with Red Wine and Herbs

Rich, deeply flavored braised oxtails are surprisingly easy to make and always impressive. This recipe delivers fall-apart beef in a hearty, savory broth with tender carrots and fragrant herbs. Slow braising transforms the collagen-rich oxtail into melt-in-your-mouth bites and builds a glossy, robust sauce perfect over mashed potatoes or rice.

Plate with mashed potatoes, oxtails, and cooked carrots.

Why you’ll love this braised oxtails recipe

  • Simple, powerful flavors: Basic pantry ingredients combine to produce a rich, layered sauce that tastes far more complex than the effort suggests.
  • Tender, juicy meat: Long, gentle braising turns oxtails into fork-tender pieces that fall from the bone.
  • Flexible serving options: Serve the stew as-is, spoon it over mashed potatoes, rice, or creamy grits, or add cubed potatoes or celery to the pot for a heartier one-pot meal.

Ingredients

Ingredients needed to make braised oxtails laid out on the counter.
  • 2 tablespoons extra virgin olive oil
  • 2 pounds oxtails, cut into pieces
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground black pepper
  • 2 carrots, peeled and sliced
  • 1/2 cup onion, diced
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine (Cabernet Sauvignon or Pinot Noir work well)
  • 2 cups beef broth
  • 1 head garlic, top cut off to expose cloves
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • Fresh herbs for garnish (optional)
  • Mashed potatoes or rice for serving

How to cook the oxtails

Oxtails on a paper towel sprinkled with salt and pepper.
  1. Heat the oil in a large Dutch oven or heavy pot over medium-high heat.
  2. Pat the oxtails dry with paper towels and season all over with salt and pepper.
  3. Working in batches to avoid crowding, sear the oxtails on all sides until well browned, about 1–2 minutes per side. Transfer the browned pieces to a plate and set aside.
  4. Add the carrots and onion to the pot and sauté, stirring, until the onion softens, about 4–5 minutes. Stir in the tomato paste and cook briefly to deepen its flavor.
  5. Pour in the red wine to deglaze the pan, scraping the bottom with a wooden spoon to loosen any browned bits. Let the wine come to a gentle simmer.
  6. Return the seared oxtails to the pot. Add the beef broth, the head of garlic (cut side up), thyme, rosemary, and the bay leaf. Stir to combine.
  7. Bring to a simmer, cover, and reduce the heat to low. Gently simmer for approximately 2 hours, checking every 30 minutes to stir and to ensure the meat remains mostly submerged—add a splash more broth if needed.
  8. Remove the lid and continue simmering for an additional 45 minutes to 1 hour to reduce and concentrate the sauce. The meat should be tender and easily pull from the bone.
  9. Taste and adjust seasoning with additional salt and pepper as needed. Serve the oxtails over mashed potatoes or rice, spooning extra sauce over the top and finishing with fresh herbs.
Seared oxtails in a dutch oven.
Sautéd carrots and onion in a dutch oven.
Oxtails in a dutch oven with broth, garlic, and herbs.

Storage and reheating

  • Refrigerator: Store leftovers in an airtight container for 3–4 days.
  • Freezer: Let the stew cool, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Gently reheat in a Dutch oven over medium heat until warmed through, about 10–15 minutes. Add a splash of broth if the sauce has thickened too much.
Braised oxtails in a dutch oven with carrots, garlic, and fresh herbs.

What to serve with oxtail stew

  • Mashed potatoes—creamy potatoes soak up the sauce beautifully
  • Cilantro lime rice or plain steamed rice
  • Cheese grits for a Southern-style pairing
  • A crisp green salad or wedge salad to balance the richness

Notes and cooking variations

  • Pressure cooker: Use an Instant Pot for a faster method. Sear the oxtails using Sauté, then add remaining ingredients and cook on high pressure for 45 minutes with a 10-minute natural release. Finish with a quick release and simmer to reduce the sauce if needed.
  • Slow cooker: After searing, transfer everything to a slow cooker and cook on low for 8 hours or until the meat is very tender.
  • Adjustments: Swap or add vegetables—potatoes or celery work well. For a thicker sauce, remove some cooking liquid, reduce it on the stove, then return to the pot.

Nutrition (approximate per serving)

Calories: 695 kcal | Carbohydrates: 10 g | Protein: 73 g | Fat: 37 g | Saturated Fat: 13 g | Sodium: 1555 mg

Nutrition information is automatically calculated and should be used as an approximation.

Photography and styling by Modern Farmhouse Eats.