Red Wine Braised Caribbean Oxtails
There’s something inherently comforting about oxtails simmered in a rich red‑wine and herb sauce until the meat is fork‑tender. In this version, Red Wine Braised Caribbean Oxtails bring together nostalgic Caribbean flavors and a gourmet twist, elevated by aromatic herbs and splashes of wine.
Ingredients
- 3 pounds oxtails (cut into 1–1 1/2‑inch pieces, trimmed)
- 2 tablespoons all‑purpose flour
- 2 tablespoons vegetable oil
- 3 stalks celery (diced)
- 1 onion (diced)
- 3 cloves garlic (smashed)
- 1 tablespoon tomato paste
- 1 tablespoon Caribbean Green Seasoning
- 1 1/2 cups Guinness stout (or red wine)
- 1 teaspoon cracked black pepper
- 5 allspice berries (whole)
- 1 teaspoon salt
- 2 carrots (sliced into wheels)
- 2-3 cups beef stock
- 2 Bay leaves
- 1 tablespoon brown sugar
- 1 tablespoon parsley (chopped)
Method · 3 h 20 min
- Dust the oxtails in flour, shaking off excess.
- Heat oil over medium, then brown oxtails in batches; set aside.
- Lower heat, add celery and onion, cooking for 2–3 minutes.
- Add garlic, pepper, tomato paste, allspice berries, and cook 2–3 more minutes.
- Preheat the oven to 375°F (190°C).
- Return oxtails to pot, add salt, pour in wine, and scrape up browned bits.
- Add beef stock to nearly cover meat. Stir in green seasoning, carrots, bay leaves, and brown sugar. Bring to a gentle boil.
- Cover pot slightly ajar and transfer to preheated oven. Braise for 2 1/2–3 hours, checking every 15–20 minutes and adding stock if needed.
- Remove bay leaves, stir in parsley, skim fat, and adjust salt. Serve hot with garlic mashed cassava or rice.
