From our FOOD & DRINK Archives

Rosemary & Wine-Braised Oxtails

Oxtails are bony, but their tender almost creamy meat is truly tasty and lip-smackingly good.


2 tbsp (30 mL) olive oil
1 large onion, chopped
2 ribs celery, chopped
1 large carrot, chopped
6 cloves garlic, minced
4 lb (2 kg) oxtails, 10 to 12 pieces
2 cups (500 mL) dry red wine
½ cup (125 mL) beef broth or stock
½ cup (125 mL) julienned sun-dried tomatoes in oil
6 sprigs rosemary
2 tbsp (30 mL) all-purpose flour
2 tbsp (30 mL) butter, softened
Salt and pepper to taste

Butter-Parsley Noodles
1 lb (500 g) egg noodles or rotini pasta
3 tbsp (45 mL) butter
1 tbsp (15 mL) chopped parsley


  1. For oxtails, heat oil in a large, wide shallow saucepan over medium heat. Cook onion, celery, carrot and garlic for about 5 minutes, until softened. Increase heat to medium-high and add oxtails. Cook and turn until browned.
  2. Add red wine, broth, sun-dried tomatoes and rosemary. Bring to a boil. Cover and simmer gently for about 3 hours, until oxtails are very tender.
  3. Remove oxtails from sauce. Stir together flour and butter in a small bowl until smooth. Stir flour mixture into sauce and cook, stirring, for about 3 minutes, until thickened slightly. Season with salt and pepper. Return oxtails to sauce, turning to coat and warm through.
  4. Meanwhile, for noodles, bring a large pot of salted water to a boil and add noodles. Cook, stirring occasionally, for about 8 minutes, until tender but firm. Drain and return to pot. Add butter and parsley, then toss well. Serve oxtails and sauce over noodles.

Serves 6


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