Slow-Braised Oxtail in Red Wine

Name: Slow-Braised Oxtail in Red Wine
Prep time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Française
Ingredients: 2 kg oxtail, cut into pieces; 2 yellow onions, sliced; 4 garlic cloves, crushed; 2 carrots, sliced into rounds; 2 celery stalks, sliced; 250 ml full-bodied red wine; 400 g crushed tomatoes; 500 ml beef stock; 3 tablespoons olive oil; 1 bouquet garni (thyme, bay leaf, parsley); Salt and freshly ground black pepper; Fresh chopped parsley, to serve

By Marie Lefebvre · Updated October 25, 2026

A hearty and comforting classic where oxtail is braised low and slow until the meat falls effortlessly from the bone. The rich sauce of red wine, root vegetables and fragrant herbs makes every bite deeply satisfying. Best made the day before to let the flavours fully develop.

Prep⏱️ 60 min

Servings👥 6 servings

Difficulty📊 Easy

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🛒 Ingredients

6 servings

2 kg oxtail, cut into pieces
2 yellow onions, sliced
4 garlic cloves, crushed
2 carrots, sliced into rounds
2 celery stalks, sliced
250 ml full-bodied red wine
400 g crushed tomatoes
500 ml beef stock
3 tablespoons olive oil
1 bouquet garni (thyme, bay leaf, parsley)
Salt and freshly ground black pepper
Fresh chopped parsley, to serve

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Directions

1
Pat the oxtail pieces dry with paper towels and season generously with salt and black pepper.
2
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over high heat. Brown the oxtail pieces on all sides, 3 to 4 minutes per side, until a golden crust forms. Set aside.
3
In the same pot, sauté the onions, carrots and celery over medium heat for about 5 minutes until softened and lightly golden.
4
Add the crushed garlic and cook for another minute, stirring constantly.
5
Deglaze with the red wine, scraping up any caramelised bits from the bottom of the pot. Let reduce by half over high heat.
6
Return the oxtail to the pot. Add the crushed tomatoes, stock and bouquet garni — the liquid should almost cover the meat.
7
Bring to a boil, then cover and simmer over very low heat for 2.5 to 3 hours, turning the meat halfway through, until it falls easily from the bone.
8
Remove the bouquet garni. Skim off excess fat from the surface of the sauce using a spoon.
9
Adjust seasoning and serve hot, garnished with fresh chopped parsley.

💡 Chef's Tip

For an even silkier sauce, remove the meat at the end and reduce the sauce uncovered for 10 minutes. This dish tastes even better reheated the next day once the flavours have fully melded.