Red Wine Braised Ox Tails

Ingredients

• 2 lb Oxtails (bone‑in, trimmed)
• 1 bottle Dry Red Wine (750 ml, dry (cabernet or merlot))
• 1 large Yellow Onion (diced)
• 1 medium Bell Pepper (any color, diced)
• 2 Celery Stalks (diced)
• 2 Carrots (medium, diced)
• 3 cloves Garlic (minced)
• 1 tsp Black Pepper (freshly ground)
• ½ tsp Dried Fennel Seeds
• 2 Bay Leaves
• ¼ tsp Red Pepper Flakes
• ½ tsp Garlic Powder
• 2 Tbsp Tomato Paste
• 1 tsp Italian Seasoning
• 1 cube Beet Bouillon (or 1 tsp powder)
• 1 tsp Brown Sugar
• 1 Tbsp Cornstarch (mixed with 2 Tbsp cold water)
• 2 Tbsp Water (for slurry) (cold)
• 1 cup Stone‑Ground Grits (coarse, gluten‑free)
• 3 cups Water (for cooking grits)
• ¼ cup Mascarpone Cheese (room temperature)
• 1 Tbsp Unsalted Butter (cut into cubes)
• 2 Tbsp Heavy Cream
• 1 medium Sweet Potato (peeled, cubed, roasted)
• 2 Tbsp Fresh Parsley (chopped)
• to taste Salt
• 2 Tbsp Olive Oil (for searing and roasting)

Instructions

1. Prep Vegetables

   Dice the onion, bell pepper, celery, and carrots into uniform ½‑inch pieces. Mince the garlic.

   Time: PT10M

2. Make Cornstarch Slurry

   Combine 1 Tbsp cornstarch with 2 Tbsp cold water in a small cup; stir until smooth.

   Time: PT2M

3. Sear Oxtails

   Heat 2 Tbsp olive oil in the Dutch oven over medium‑high heat. Pat oxtails dry, then brown on all sides, about 3‑4 minutes per side, until a deep caramel color develops.

   Time: PT10M

   Temperature: 350°F

4. Add Aromatics & Deglaze

   Add the diced onion, bell pepper, celery, carrots, and minced garlic to the pot. Sprinkle with black pepper, fennel seeds, bay leaves, red pepper flakes, garlic powder, Italian seasoning, tomato paste, beet bouillon, and brown sugar. Stir for 2 minutes, then pour in the bottle of red wine, scraping up browned bits. Bring to a simmer and reduce the wine by half, about 15 minutes.

   Time: PT15M

   Temperature: Medium

5. Braise Oxtails

   Add enough water (or low‑sodium broth) to just cover the oxtails, about 2‑3 cups. Bring to a gentle boil, then lower to a simmer, cover, and cook for 2 hours, stirring occasionally, until the meat is fork‑tender.

   Time: PT2H

   Temperature: Low simmer

6. Shred Meat & Thicken Sauce

   Remove oxtails with tongs. Let cool slightly, then pull the meat off the bones, discarding the bones and excess fat. Return shredded meat to the pot. Stir in the cornstarch slurry and simmer 5 minutes until the sauce thickens and coats the meat.

   Time: PT5M

   Temperature: Medium

7. Roast Sweet Potato

   While the oxtails braise, preheat oven to 400°F. Toss cubed sweet potato with 1 Tbsp olive oil, salt, and a pinch of pepper. Spread on a baking sheet and roast for 25 minutes, turning halfway, until golden and tender.

   Time: PT25M

   Temperature: 400°F

8. Cook Grits

   In a medium saucepan, bring 3 cups water to a boil. Stir in 1 cup stone‑ground grits, reduce heat to low, and simmer, stirring frequently, for 25 minutes until thick and creamy.

   Time: PT25M

   Temperature: Low simmer

9. Finish Grits with Dairy

   Remove the grits from heat. Stir in 1 Tbsp butter, ¼ cup mascarpone, and 2 Tbsp heavy cream. Season with salt to taste and mix until fully incorporated and silky.

   Time: PT5M

10. Assemble the Dish

    Spoon a generous portion of creamy grits into each serving bowl. Top with shredded oxtail meat, a handful of roasted sweet‑potato cubes, and a drizzle of the reduced wine sauce. Garnish with chopped fresh parsley.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

6 g

Ingredient Substitutions

• Instead of Oxtails: Beef short ribs
• Instead of Dry Red Wine: Beef broth + 2 Tbsp red wine reduction
• Instead of Yellow Onion: White onion, shallots
• Instead of Bell Pepper: Poblano pepper
• Instead of Celery Stalks: Fennel stalks
• Instead of Carrots: Parsnips
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Dried Fennel Seeds: Anise seeds
• Instead of Red Pepper Flakes: Cayenne pepper (pinch)
• Instead of Garlic Powder: Fresh garlic (extra)
• Instead of Tomato Paste: Ketchup (½ Tbsp)
• Instead of Italian Seasoning: Herbes de Provence
• Instead of Beet Bouillon: Beef bouillon
• Instead of Brown Sugar: Honey (½ tsp)
• Instead of Cornstarch: Arrowroot powder
• Instead of Stone‑Ground Grits: Polenta (coarse)
• Instead of Water: Low‑fat milk
• Instead of Mascarpone Cheese: Cream cheese (½ cup)
• Instead of Unsalted Butter: Margarine
• Instead of Heavy Cream: Half‑and‑half
• Instead of Sweet Potato: Butternut squash
• Instead of Fresh Parsley: Cilantro
• Instead of Olive Oil: Vegetable oil

Equipment Needed

• Large Dutch Oven or Heavy‑Bottomed Pot
• Cutting Board
• Chef’s Knife
• Measuring Cups
• Measuring Spoons
• Whisk
• Saucepan (medium)
• Baking Sheet
• Oven
• Ladle
• Wooden Spoon or Silicone Spatula
• Serving Bowls

Critical Steps — Do Not Skip

• Searing the oxtails to develop deep flavor.
• Reducing the red wine to concentrate its taste.
• Braising the oxtails long enough for tenderness.
• Creating a smooth cornstarch slurry and adding it at the right moment.
• Cooking grits slowly while stirring to achieve a creamy texture.

Chef Tips from the Video

• Use bone‑in oxtails for maximum gelatin and flavor.
• Choose a good‑quality dry red wine; it defines the depth of the sauce.
• Add a splash of balsamic vinegar at the end for a subtle brightness.
• For extra richness, finish the sauce with a knob of butter before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Separate sauce/oxtail and grits; freeze for up to 2 months. Reheat gently and add a splash of broth.

Room temperature: Do not store at room temperature; cool to room temp within 2 hours before refrigerating.

Make-Ahead Tips

• Braise the oxtails a day ahead; reheat gently with a splash of broth.
• Cook the grits up to 2 hours in advance, store refrigerated, and re‑heat with a little extra water or milk.
• Roast sweet potatoes ahead and keep refrigerated; re‑heat in a hot pan or microwave.

Frequently Asked Questions