Serving: Pair with creamy mashed potatoes, steamed rice, or crusty bread to soak up the flavorful sauce.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Braised oxtails freeze well for up to 2 months. Reheat gently on the stove to maintain tenderness.
Variations
Add mushrooms or parsnips for extra flavor and texture.
Use smoked sausage or bacon for a deeper, smoky taste.
For a spicier kick, sprinkle in a pinch of red chili flakes during the simmering stage.
FAQ
Q: Can I cook this in a slow cooker?
A: Yes! Brown the oxtails first, then transfer all ingredients to a slow cooker. Cook on low for 6–8 hours until tender.
Q: Can I skip the wine?
A: Absolutely. Substitute with extra beef broth for a rich, alcohol-free version.
Q: How do I know when the oxtails are done?
A: The meat should be tender and easily pull away from the bone with a fork.
