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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season the oxtail pieces with salt and ground black pepper, then coat them lightly in flour. Brown the pieces in a bit of oil until golden.
Add the chopped onion, leek, carrots, and the whole, lightly crushed garlic cloves to the pan with the oxtail. Cook over low heat for about 10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Pour in the red wine and water. Cover the pan and let it simmer gently for approximately 1 hour.
Remove the oxtail pieces and transfer them to a clay casserole dish. Strain the sauce and vegetables through a fine sieve or food mill to create a smooth sauce, then pour it over the oxtail pieces in the casserole dish.
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For a richer flavor, let the oxtail marinate in the red wine for a few hours before cooking.
Use a heavy-bottomed pan or Dutch oven for even heat distribution while simmering.
Serve with crusty bread or mashed potatoes to soak up the flavorful sauce.
Can I use a different type of wine?
Yes, you can use any dry red wine, but Campo de Borja is recommended for its robust flavor.
Can I make this dish ahead of time?
Yes, braised oxtail tastes even better the next day as the flavors deepen. Simply reheat before serving.
What can I use instead of a clay casserole dish?
You can use any oven-safe dish or a heavy-duty pot with a lid.
Can I freeze leftovers?
Yes, braised oxtail freezes well. Store it in an airtight container for up to 3 months.
How do I thicken the sauce if needed?
If the sauce is too thin, you can simmer it uncovered to reduce it or add a slurry of flour and water.
