This Oxtails with white wine and tomato dish contains oxtails, onions, celery, garlic, white wine, tomatoes, beef broth and balsamic vinegar.
If you have been looking to make oxtails and don’t know where to start, look no further. These oxtails are made by baking them in a heavy-based oven-safe pot with a well-fitting lid. The oxtails will be so tender, full of flavor, with the meat falling off the bone. I love cooking meat on the bone because the bone is what provides such a rich flavor. Oxtail can be pretty expensive which is why I like to save this recipe for a special occasion.
If you love this recipe, feel free to try my Oxtails and Butter Beans and my Air Fryer Bone Marrow.
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Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Olive oil
- Oxtails
- Flour
- Yellow onion
- Celery
- Garlic
- White wine
- Cherry tomatoes
- Beef broth
- Balsamic vinegar
- Parsley
See recipe card for quantities.
Instructions
Preheat the oven to 275°F.
In a large dutch oven with a heavy lid, heat the oil over medium heat and wait for it to shimmer. Add flour, salt and pepper on a plate and dredge the oxtails. Use as much or as little flour as you may need, shaking off any excess.
When the oil is hot, brown the oxtails on all sides, if necessary in batches, around 4-6 minutes on each side. Remove the oxtails and place them in a plate.
Stir in the onions, celery, and garlic and sauté for 5 minutes, until the onions are soft. Pour in the wine and simmer for 5-7 minutes, until partially evaporated. Return the oxtails and add the tomatoes and broth. Bring to a steady simmer. Cover the pot with crumpled, wet parchment paper, then place the lid securely over the top. Place the dutch oven in the oven.
Bake for 2 ½ to 3 hours, making sure the pot simmers very gently. Stir in the balsamic vinegar. Garnish with parsley.
Open the lid after baking and if the liquid is still thin, reduce over high heat on the stovetop uncovered for another 6 minutes.
Substitutions
Oxtails: Make sure the oxtails are cut into segments by your butcher. At almost any whole foods, you can buy oxtails fresh or frozen, and either will work.
Garlic: You can use fresh garlic for best flavor or garlic from a jar.
Flour: If you want this recipe to be keto or low carb, try using almond flour instead of all-purpose flour.
Onions: I used yellow oninos but you could use white or red onions if you prefer.
Celery: I used celery but you could use finely chopped leeks instead.
Wine: I love using white wine for this, but if you do not want to use wine, you can omit this step.
Cherry tomatoes: I love using cherry tomatoes because they burst and give so much flavor. You could use any other finely chopped tomatoes if you prefer, or even diced tomatoes on a can.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe - Serve with crusty bread for dipping into the sauce.
Check out this Air Fried Bok Choy for a nice healthy side.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
These Oxtails with White Wine and Tomato can be frozen for up to three months.
Top tip
Make sure to dredge the oxtails in flour and brown them before cooking.
Print
Oxtails with white wine and tomato
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
Description
This Oxtails with white wine and tomato dish contains oxtails, onions, celery, garlic, white wine, tomatoes, beef broth and balsamic vinegar.
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 pounds oxtails, trimmed
- All-purpose flour, for dredging
- 2 large yellow onions, diced
- 2 stalks celery, chopped
- 4 cloves of garlic, minced
- 1 ½ cups dry white wine, like Sauvignon Blanc
- 28 oz cherry tomatoes, chopped
- 1 ½ cups beef broth
- 1 ½ tablespoons balsamic vinegar
- ¼ cup chopped parsley
- Salt and pepper, to taste
Instructions
- Preheat the oven to 275°F.
- In a large dutch oven with a heavy lid, heat the oil over medium heat and wait for it to shimmer. Add flour, salt and pepper on a plate and dredge the oxtails. Use as much or as little flour as you may need, shaking off any excess.
- When the oil is hot, brown the oxtails on all sides, if necessary in batches, around 4-6 minutes on each side. Remove the oxtails and place them in a plate.
- Stir in the onions, celery, and garlic and sauté for 5 minutes, until the onions are soft. Pour in the wine and simmer for 5-7 minutes, until partially evaporated. Return the oxtails and add the tomatoes and broth. Bring to a steady simmer. Cover the pot with crumpled, wet parchment paper, then place the lid securely over the top. Place the dutch oven in the oven.
- Bake for 2 ½ to 3 hours, making sure the pot simmers very gently. Stir in the balsamic vinegar. Garnish with parsley.
Notes
Open the lid after baking and if the liquid is still thin, reduce over high heat on the stovetop uncovered for another 6 minutes.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 234.3
- Sodium: 407.0 mg
- Fat: 0.9 g
- Saturated Fat: 0.2 g
- Carbohydrates: 43.9 g
- Fiber: 14.7 g
- Protein: 14.0 g
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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