Oxtails au Vin Oxtails au Vin

Author: Canadian Living

Inexpensive oxtails are dressed up with wine in this easy casserole perfect for an apres-ski get-together. Boiled potatoes and coleslaw complete the meal.

  • Portion size 6 servings


  • 4 lbs oxtails joints separated
  • 1/2 cup all purpose flour (approx)
  • 1/4 cup vegetable oil
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 1 stalk celery chopped
  • 2 cloves garlic minced
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon dried thyme
  • 2 cups dry red wine
  • 1 cup beef stock
  • 3 tablespoons chopped fresh parsley


Dust oxtails with flour. In large skillet, heat oil and brown oxtails all over.

Transfer to 12-cup (3 L) casserole. Stir in carrots, onions, celery, garlic, bay leaf, salt, pepper, thyme, wine and stock. Cover and bake in 300°F (150°C) oven for 3 hours or until meat is tender.

Remove bay leaf; taste and adjust seasoning. Sprinkle with parsley.


Share X

Oxtails au Vin