This oxtail recipe is firmly in my winter cooking repertoire and fits snugly into the slow-braised comfort category. You can make it in a pressure cooker if you’re short on time, but I love the oven method when I want a hands-off weekend meal that fills the house with the best kind of smell. Serve with buttery mash or gnocchi and plenty of crusty bread to mop up every bit of sauce.
This is the best oxtail recipe I know, adapted from my friend Ian, who’s a phenomenal cook. What sets it apart is the careful layering of flavour, which gives the dish real depth.
Oxtail can often be quite one-dimensional, but here, anchovies, star anise, and orange peel bring balance and lift. Rosemary is the dominant herb, with a touch of bay to add more savoury complexity. Reducing a whole bottle of red wine intensifies the richness even further.
With braised oxtail, time is key. The long, slow cook allows everything to come together beautifully. The result is rib-stickingly good meat that falls off the bone.
My expert tips for making oxtail
- Flour the oxtail lightly: This helps create a slight crust when browning and adds body to the sauce as it simmers.
- Don’t skip the anchovies: They melt into the sauce and add a subtle savoury depth—you won’t taste fish.
- Browning the meat well matters: It’s worth the extra time. You want good colour for maximum flavour.
- Reduce the wine mix before adding the stock: This concentrates the flavour and avoids a watery sauce.
- Use fresh orange zest: It balances the richness and gives a subtle lift to the dish.
- Let it rest: If time allows, cook the oxtail a day ahead. It tastes even better once the flavours settle.
- Strain the sauce (optional): For a smoother finish, remove the oxtail and veg, then strain and reduce the sauce slightly before serving.
FAQs for Red Wine Braised Oxtail
Can I make this ahead?
Yes, it tastes even better the next day. Reheat gently on the stove or in the oven.
What kind of red wine should I use?
Any dry red wine works. Don’t use anything you wouldn’t drink.
Can I cook this on the stovetop instead?
Yes, just keep it at a low simmer for about 4 hours, covered.
Can I skip the anchovies?
You can, but they melt into the sauce and add a subtle depth. It won’t taste fishy.
What’s the best way to serve it?
Creamy mashed potatoes, polenta, or gnocchi are the perfect accompaniment. In South Africa, mielie meel (pap) is popular, and rice will also work. Don’t forget the bread for the sauce.
Substitutions & Variations
- Anchovies: Omit or replace with a splash of fish sauce for similar umami.
- Red wine: Use beef stock only, or half wine and half stock.
- Muscovado sugar: Brown sugar works just as well.
- Herbs: Try thyme instead of rosemary or a combination of both.
- 2.5 Kg oxtail
- 1/3 cup flour
- A good few splashes of olive oil
- 2 celery stalks chopped
- 2 onions chopped
- 3 medium carrots peeled & chopped
- 2- star anise pods
- 6 cloves of garlic crushed
- 6 anchovies
- 4 Tbsp tomato paste
- 1 x 400- gram tin of chopped tomatoes
- 1 bottle of red wine
- 3 tbs red wine vinegar
- 3 Tbsp muscovado sugar or brown sugar
- 2 Tbsp Worcestershire sauce
- 1 Tbsp of finely chopped rosemary
- 2-3 thick peels of orange zest use a vegetable peeler
- 700 ml beef stock
- finely chopped parsely to finish optional
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Season the oxtail well with salt and pepper, and then lay it out on a tray. Using a sieve, sprinkle half the flour over the meat, then turn it around and sprinkle the other half of the flour.
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Heat a good splash of olive oil in a large non-stick pan and sauté the meat on both sides until browned. Do this in two or more batches, wiping down the pan in between if necessary. Set the browned meat and all the juices aside..
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Wipe the pan and then heat another glug of olive oil in the frying pan and add the celery, onions, carrots, and star anise. Sauté until softened – about 5 minutes. Add the garlic & anchovies and fry for a further minute or so, then the tomato paste and cook for a few seconds.
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Transfer the vegetables to the bowl of a pressure cooker or a large cast-iron lidded casserole dish.
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Then into the dish goes the tin of tomatoes, red wine, red wine vinegar, sugar, and Worcestershire sauce and cook until the sauce has reduced by about half.
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Add the chopped rosemary, orange zest, and beef stock. Nestle the meat back in, along with any juices.
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If you are using a pressure cooker, ensure that the liquid does not fill above the maximum line. Cook on high for 50 minutes on high and then use a natural pressure release.
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If you are cooking this in the oven, cook for 4 1/2 – 5 hours at 170C and until it is meltingly tender and falling off the bones.
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Serve with mash or gnocchi and any vegetables that you love.
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
- Reheating: Gently warm on the stove or in a low oven until heated through. Add a splash of stock or water if needed. Alternatively, reheat in the microwave.
Wine Pairing
The Stellenzicht Arenite Syrah 2022 from Stellenbosch is full of rich red and dark fruit, with subtle notes of allspice. Whole-bunch fermentation brings a savoury edge, balanced by smooth, coated tannins and a lush finish. It pairs perfectly with the deep, slow-cooked flavours of braised oxtail.
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