Go Back
+ servings
Print Recipe
0 from 0 votes

Oxtail in Red Wine

Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Main Course
Cuisine: Italian
Servings: 4


  • 4 lbs oxtail, cut up
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 6 garlic cloves, minced
  • 1/4 cup tomato paste
  • 4 large carrots, peeled & chopped or 10 to 12 small carrots
  • 2 cups red wine such as shiraz, cabernet or old zin
  • 1 cup beef broth
  • 1 1/2 tablespoons balsamic vinegar
  • 2 sprigs fresh rosemary
  • generous pinch of salt
  • 2 teaspoons freshly ground black pepper
  • pinch of sugar
  • 2 tablepoons lemon juice
  • 1/4 cup chopped fresh Italian parsley


  • Preheat oven to 325F (160C). 
  • Using a sharp knife, remove & discard some of the excess fat from each piece of meat. Heat the oil on medium-high heat in a 7-quart Dutch oven or flameproof & ovenproof pot. Cook the oxtail until golden brown all over; remove from pan. 
  • Discard all but about 1 tablespoon of the oil. Heat the oil on medium heat. Add onion & cook for 5 minutes or until softened. Add garlic & cook for a minute or two until fragrant. Add tomato paste & cook, stirring for 1 minute. 
  • Add carrot, wine, broth, vinegar, rosemary, salt, pepper & sugar. Stir until well combined. Return oxtail to pot. Cover & bring to a boil. Cook in oven for 2 hours, stirring once during cooking. Remove cover & cook a further 30 minutes or until sauce is thickened & meat is falling off the bones. 
  • Remove from oven; stir in lemon juice & parsley.