Oxtail in red wine

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Oxtail in red wine

Preheat oven to 180ºC. Roll the oxtail in the flour and shake off any excess. Heat half the olive oil in a casserole dish. Fry 3 – 4 pieces of the meat at a time until brown and set aside. You’ll see little black specks in the dish – this is the flour. Clean the casserole and heat the rest of the olive oil. Add the carrots, onions and garlic. Sauté for about 10 minutes until the onions are soft and translucent. Place the meat pieces on top of the vegetables. Add the bay leaf, red wine and stock. Season with herbs, salt and pepper. Cover and place in the hot oven. Keep an eye on the stew to ensure it doesn’t dry out, adding a little boiling water if necessary. After 3 hours, lower the temperature to 160ºC. Allow it to stew for another hour. The meat must literally fall off the bone.


• 140 g (250 ml) cake flour
• 2 kg oxtail pieces • 50 ml olive oil
• 3 large carrots, peeled and cut into large strips
• 2 onions, finely chopped
• 2 garlic cloves, finely chopped
• 1 bay leaf
• 1 x bottle (750 ml) red wine
• 250 ml beef stock
• 5 ml dried mixed herbs
• salt and freshly ground black pepper to taste
• 250 ml boiling water

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