Oxtails With White Wine and Tomato

6 servings
3 hr 15 min

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This Oxtails with white wine and tomato dish contains oxtails, onions, celery, garlic, white wine, tomatoes, beef broth and balsamic vinegar.

If you have been looking to make oxtails and don’t know where to start, look no further. These oxtails are made by baking them in a heavy-based oven-safe pot with a well-fitting lid. The oxtails will be so tender, full of flavor, with the meat falling off the bone. I love cooking meat on the bone because the bone is what provides such a rich flavor. Oxtail can be pretty expensive which is why I like to save this recipe for a special occasion.


How to make Oxtails with White Wine and Tomato

Preheat the oven to 275°F.


In a large dutch oven with a heavy lid, heat the oil over medium heat and wait for it to shimmer. Add flour, salt and pepper on a plate and dredge the oxtails. Use as much or as little flour as you may need, shaking off any excess.


When the oil is hot, brown the oxtails on all sides, if necessary in batches, around 4-6 minutes on each side. Remove the oxtails and place them in a plate.


Stir in the onions, celery, and garlic and sauté for 5 minutes, until the onions are soft. Pour in the wine and simmer for 5-7 minutes, until partially evaporated. Return the oxtails and add the tomatoes and broth. Bring to a steady simmer. Cover the pot with crumpled, wet parchment paper, then place the lid securely over the top. Place the dutch oven in the oven.


Bake for 2 ½ to 3 hours, making sure the pot simmers very gently. Stir in the balsamic vinegar. Garnish with parsley.


Open the lid after baking and if the liquid is still thin, reduce over high heat on the stovetop uncovered for another 6 minutes.


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Oxtails With White Wine and Tomato

Recipe details

  • 6  servings
  • Prep time: 15 Minutes Cook time: 3 Hours Total time: 3 hr 15 min
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Ingredients


  • 3 tablespoons extra virgin olive oil
  • 4 pounds oxtails, trimmed
  • All-purpose flour, for dredging
  • 2 large yellow onions, diced
  • 2 stalks celery, chopped
  • 4 cloves of garlic, minced
  • 1 ½ cups dry white wine, like Sauvignon Blanc
  • 28 oz cherry tomatoes, chopped
  • 1 ½ cups beef broth
  • 1 ½ tablespoons balsamic vinegar
  • ¼ cup chopped parsley
  • Salt and pepper, to taste

Instructions


Preheat the oven to 275°F.
In a large dutch oven with a heavy lid, heat the oil over medium heat and wait for it to shimmer. Add flour, salt and pepper on a plate and dredge the oxtails. Use as much or as little flour as you may need, shaking off any excess.
When the oil is hot, brown the oxtails on all sides, if necessary in batches, around 4-6 minutes on each side. Remove the oxtails and place them in a plate.
Stir in the onions, celery, and garlic and sauté for 5 minutes, until the onions are soft. Pour in the wine and simmer for 5-7 minutes, until partially evaporated.  Return the oxtails and add the tomatoes and broth. Bring to a steady simmer. Cover the pot with crumpled, wet parchment paper, then place the lid securely over the top. Place the dutch oven in the oven.
Bake for 2 ½ to 3 hours, making sure the pot simmers very gently. Stir in the balsamic vinegar. Garnish with parsley.

Tips

  • Open the lid after baking and if the liquid is still thin, reduce over high heat on the stovetop uncovered for another 6 minutes.

Maxine
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Comments

  • Terry Rochelle Terry Rochelle on Oct 11, 2021

    We love oxtails, can’t wait to make this.

  • Stephen Moore Stephen Moore on Oct 11, 2021

    This sounds very good. As a former chef, I used ox tails (they were cheap then), beef bones and veal knuckles (all roasted) in my brown stock, and it rendered a very rich and flavorful stock for soups and sauces. In addition to the onion, garlic and tomato, I also used peeled (the peels are bitter) carrots and white turnips, leeks, bay leaves, thyme, parsley stems and a few black peppercorns, whole cloves and allspice berries for flavor. I never tried using balsamic vinegar, but I did use the white wine; the vinegar might be a good addition.

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