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Red Wine Braised Oxtail


Oxtails (can substitute short ribs or other braising meats)
8-10 cloves of garlic
1 onion
½ cup of flour
1 tbs chili powder
6 cloves
1 bay leaf
¼ tsp oregano
½ bottle of Cabernet Sauvignon (try to use the same wine you will drink with the dish)
olive oil
1 can of chicken broth (can substitute beef, veal or other stock)

Dredge oxtails in a mixture of flour and chili powder. In the pot you will braise them in, brown oxtails in olive oil making sure to turn periodically to prevent burning. Remove oxtails temporarily and sauté onions and garlic in remaining oil. Replace oxtails in pan and add red wine, broth and spices. Simmer until tender, about 2 & ½ hours or as long as possible. Remove oxtails from pan when meat is falling off the bone. When cool, pull meat off the bones and reserve. Strain sauce and simmer over medium heat. Add butter to taste and to thicken, stirring constantly until sauce is desired thickness (the more butter added the richer the sauce). Serve meat and sauce over pasta.

Recommended Wine
2008 Kuimleis Vineyard Cabernet Sauvignon
2008 J&J Fay Ranch Merlot
2009 XYZin 100 Year Zinfandel

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