Red Wine Balsamic Oxtails

[migration] empty title 200 Author: Canadian Living Credits: [migration] empty title 200

  • Portion size 6 servings


  • 1/4 cup all-purpose flour
  • 5 lbs oxtails
  • 1/2 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 2 celery stalks chopped
  • 2 carrots chopped
  • 2 teaspoons dried oregano
  • 3/4 cups red wine
  • 3/4 cups low-sodium beef stock
  • 1/4 cup balsamic vinegar
  • 1 can tomato


Spread flour on plate. Sprinkle oxtails with 1/4 tsp (1 mL) of the pepper; press into flour to coat. Reserve remaining flour.

In large Dutch oven, heat oil over medium-high heat; brown oxtails all over, in batches. Transfer to plate.

Drain fat from pan. Add onion, garlic, celery, carrots, oregano and remaining pepper; cook over medium heat, stirring often, until softened, about 5 minutes. Sprinkle with reserved flour; cook, stirring, for 1 minute. Add wine and vinegar; bring to boil, stirring and scraping up brown bits. Add tomatoes, breaking up with potato masher.

Return oxtails and any accumulated juices to pan; bring to simmer. Cover and braise in 325°F (160°C) oven until meat is fork-tender, about 3 hours. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 2 weeks. Thaw before reheating.)

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Red Wine Balsamic Oxtails