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Demetra Overton

Red Wine Braised Oxtails

I strained the liquid after cooking and used a fat separator to separate the broth from the fat
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 to 8 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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
  2. 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
  3. Remove the oxtails from the cooker and add the carrots, onion and whole garlic cloves
  4. Saute the vegetables for 3-4 minutes.
  5. Add the ketchup and stir for 30 seconds
  6. Pour in the red wine and simmer for 2 minutes
  7. Add the peppercorns, allspice, bay leaves, thyme sprigs, soy sauce and water.
  8. 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
  9. Switch the multi cooker to slow cook on low for 8 hours or high for 4 hours.
  10. The oxtails are done when a fork can go through it easily.
  11. If you are cooking in a Dutch oven cover it and place it in the oven at 325 degrees for 4 hours
  12. Remove the oxtails and set them aside
  13. Strain and reserve the liquid and discard the vegetables
  14. Pour the liquid into a fat separator
  15. Pour the liquid over the oxtails (stop pouring so the fat doesn't go in)
  16. Serve