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Serve hot over creamy mashed potatoes, polenta, or steamed rice.
Refrigerate leftovers in an airtight container for up to 3 days.
The flavors deepen after resting; reheat gently on the stove or in the oven.
Variations:
Add a splash of balsamic vinegar or Worcestershire sauce for extra depth.
Include chopped mushrooms or pearl onions during cooking for added texture.
For a spicier version, add a pinch of chili flakes or fresh chopped chili.
FAQ:
Can I use a slow cooker for this recipe?
Yes. After browning, transfer all ingredients to a slow cooker and cook on low for 6 to 8 hours.
Is it necessary to use red wine?
No, it’s optional. Beef broth alone works well and keeps the dish non-alcoholic.
How can I tell when the oxtail is done?
The meat should be very tender and easily pulled from the bone with a fork.
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