Slow Braised Oxtail in Red Wine

This slow-braised South African oxtail in red wine is a showstopper – rich, tender, and melt-in-your-mouth delicious. The oxtail soaks up a bold mix of red wine, aromatic veggies, and warm spices, creating a deep, savory sauce that’s pure comfort food. Whether you use an oven for that slow, soulful braise or a pressure cooker for faster results, this dish is perfect for cozy dinners. Serve it with creamy mash or pillowy gnocchi for a meal that’ll wow everyone!

Instructions

1. 1

   Pat the oxtail dry, season generously with salt and pepper, and spread it out on a tray. Lightly dust both sides with flour using a sieve, shaking off excess.

2. 2

   Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Brown the oxtail in batches, about 3-4 minutes per side, until golden. Set aside with all juices.

3. 3

   Wipe the skillet clean, add 1 tbsp olive oil, and sauté the celery, onions, carrots, and star anise over medium heat for 5-6 minutes until softened.

4. 4

   Stir in the garlic and anchovies, cooking for 1 minute until fragrant. Add the tomato paste and cook for 30 seconds to deepen the flavor.

5. 5

   Transfer the vegetables to a large cast-iron casserole dish (for oven) or pressure cooker. Add the canned tomatoes, red wine, vinegar, sugar, and Worcestershire sauce. Simmer for 10-15 minutes until reduced by about half.

6. 6

   Stir in the rosemary, orange zest, and beef stock. Nestle the oxtail back in, ensuring it’s mostly submerged, along with any collected juices.

7. 7

   For oven: Cover and cook at 170°C / 340°F for 4.5-5 hours, until the meat is falling off the bone. For pressure cooker: Ensure liquid is below the max line, seal, and cook on high pressure for 50 minutes, then use natural pressure release.

8. 8

   Check the sauce consistency – it should be rich and slightly thickened. Skim excess fat if desired. Serve over mashed potatoes or gnocchi, garnished with parsley.

Recipe Notes

• Anchovies – Don’t skip these; they melt into the sauce, adding a savory depth without a fishy taste. Use good-quality ones packed in oil for best results.

• Red wine – Choose a dry, full-bodied wine like Cabernet Sauvignon or Merlot. It doesn’t need to be expensive, but avoid sweet varieties to keep the sauce balanced.

• Oxtail – Look for pieces with a good mix of meat and fat for maximum flavor. Trim excess fat if preferred, but some fat keeps the dish rich and succulent.

• Cooking methods – The oven gives a deeper, slower flavor, while the pressure cooker saves time without sacrificing tenderness. Both yield amazing results.

• Orange zest – Adds a subtle citrusy warmth that complements the richness. Use a vegetable peeler for thick strips, avoiding the bitter white pith.

• Serving ideas – Creamy mashed potatoes or soft gnocchi soak up the sauce beautifully. Pair with roasted veggies or a green salad for balance.

• Storage – Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat gently with a splash of stock to loosen the sauce.

• Nutrition – Values are per serving, excluding mashed potatoes or gnocchi.