Braising is one of my favorite cooking methods because it makes meats taste so good. I especially love braising during the holidays. There’s nothing like cozying up to a nice stew and a glass of wine on a cold day with your family and friends. I am of the opinion that braised meat needs to be served with a glass of red wine like a cabernet or merlot. My favorite cab right now is the one from Cakebread Cellars. They sent me a few bottles of their cabernet sauvignon which I added to this braised oxtail recipe, and it’s just one of the best cabs I’ve ever had. It not only makes this braised oxtail better, but it also goes perfectly with the final dish. I can’t wait to have this wine with all my holiday celebrations this season!
Made from Nebbiolo grapes, Barolo boasts subtle fruit and muscular tannins, and matches well with a rich, unctuous dish. Oxtail, when braised in wine, Port and good beef or veal stock, creates a velvety stew that will mesh with a Barolo’s symphony of flavors.
Making my wine braised oxtail recipe
This simple recipe cooks low and slow, so it takes awhile to make, but I promise you it will be worth it in the end! Preheat the oven to 275 degrees F (135 degrees C). Season the oxtail liberally with salt and pepper. In a dutch oven, heat 1 tablespoon of oil over medium high heat. Sear the oxtails until brown on all sides. Once seared, transfer to a plate. Add another tablespoon of oil to the dutch oven. Then add the leeks, onions, garlic, and carrots. Season with a pinch of salt and pepper. Cook for 3-5 minutes until they start to become translucent. Add the soy sauce, rice wine vinegar, bay leaves, and thyme and stir.
Deglaze the pan with Cakebread Cellars Cabernet Sauvignon. Cook until the alcohol burns off. You can tell if the alcohol has burned off by smelling the liquid. If it doesn’t smell like alcohol anymore, it has burned off. Add the beef stock and tomato paste. Stir and cook until the liquid starts boiling. Lower to a simmer. Lastly, add the oxtail back to the dutch oven. Cover and let it bake for 3 1/2 – 4 hours until the oxtails are tender and easily come apart. Serve with rice or a baguette and a glass of red wine!
Ingredients, Substitutions & Adjustments
- Oxtail – Oxtail is one of my favorite cuts of beef because of how good it tastes when cooked right. The best way to cook oxtail is braising it because of how tough the meat is. This recipe also works with short ribs if you don’t have oxtail.
- Leeks, onions, carrots, and garlic – These vegetables add sweetness and other yummy flavors to the broth. Leeks can be substituted with yellow onions. Other vegetables you can include are daikon and shallots.
- Soy sauce – Adds unami flavor to the braised oxtail. To make this dish gluten free, substitute soy sauce with tamari.
- Rice wine vinegar – The vinegar helps balance out the umami and rich flavors. If you don’t have rice wine vinegar, substitute with white distilled vinegar.
- Bay leaves and thyme – These herbs add more flavor to the dish. Other aromatics you can use are sage and rosemary.
- Cakebread Cellars Cabernet Sauvignon – This cabernet sauvignon from Cakebread Cellars is the perfect wine to add to this braise. It has notes of blackberry, dark chocolate, and sweet oak that pair so well with the rich flavors of this oxtail stew. It can also be paired with other red meats.
- Beef stock – The oxtail needs to be submerged in liquid in order to braise, so I used beef stock for this purpose. You can also use chicken or vegetable stock as a substitute.
- Tomato paste – Tomato paste helps thicken and enrich the flavor of the stew.
- Italian parsley – Parsley is used for garnish to add a bit of freshness to the dish.
Braised Oxtail in Red Wine | EASY | The Prince Eats
FAQ
Which red wine goes with an oxtail?
What drinks go with oxtail?
What is the best red wine for stew?