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red wine braised oxtails sweetsavant.com America's best food blog

Red Wine Braised Oxtails

Demetra Overton
I strained the liquid after cooking and used a fat separator to separate the broth from the fat
Prep Time 20 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins
Servings 6 to 8 servings


  • 4 pounds of oxtails
  • 1 large onion
  • 2 carrots
  • 1/4 cup ketchup (yes ketchup I use Heinz. You can use tomato sauce if you don't believe me about the ketchup...but trust me on this
  • 1 cup red wine I used House of Mandela Cabernet sauvignon
  • 1/4 cup soy sauce
  • 1 cup of water
  • 3 cloves of garlic
  • 6 whole peppercorns
  • 4-5 whole allspice optional
  • 2 bay leaves
  • 4-5 sprigs of fresh thyme
  • 1 Scotch bonnet or habenero pepper


  • Dry the oxtails off and sear them on all sides over high heat. You shouldn't need any oil, the oxtails have a bit of fat on them. You may have to do this in batches
  • While the meat is searing. Peel and chop your carrots and onion into 2 inch pieces. Take the papery skin off of the garlic but leave it whole
  • Remove the oxtails from the cooker and add the carrots, onion and whole garlic cloves
  • Saute the vegetables for 3-4 minutes.
  • Add the ketchup and stir for 30 seconds
  • Pour in the red wine and simmer for 2 minutes
  • Add the peppercorns, allspice, bay leaves, thyme sprigs, soy sauce and water.
  • With the tip of a small knife pierce the Scotch bonnet or habenero pepper. Just poke two tiny holes in it but leave it whole and add it to the pot
  • Switch the multi cooker to slow cook on low for 8 hours or high for 4 hours.
  • The oxtails are done when a fork can go through it easily.
  • If you are cooking in a Dutch oven cover it and place it in the oven at 325 degrees for 4 hours
  • Remove the oxtails and set them aside
  • Strain and reserve the liquid and discard the vegetables
  • Pour the liquid into a fat separator
  • Pour the liquid over the oxtails (stop pouring so the fat doesn't go in)
  • Serve