Slowly braised treat for cold days
Wine with food is to be taken literally here: This braised oxtail with root vegetables combines concentrated meat flavor, strong roasted aromas and a velvety sauce with a hearty, rustic bed of vegetables. Wine and food come together when the oxtail is first seared and then slowly braised in red wine, stock, root vegetables and aromatic herbs until the meat almost falls off the bone. Celery, carrots, leeks and onions add a natural sweetness and earthiness that thickens during the long cooking process and forms a rich, glossy sauce with the collagen-rich meat. The result is a deeply aromatic, mouth-filling braised meat that is perfect for chilly evenings, festive Sundays or an enjoyable evening with guests – and which shows its full class when paired with a powerful but elegant red wine.
Ideal wine pairing: Syrah (Hawke’s Bay, New Zealand)
A Syrah from Hawke’s Bay in New Zealand brings just the right balance of power, fruit and cool spice that an intense braised dish such as oxtail with root vegetables needs. Typical aromas of blackberry, blackcurrant and dark cherry meet notes of black pepper, violets, smoked bacon and subtle oak, which ideally match the complex roasted flavors of the roast. The often taut but ripe acidity ensures that the rich gelatine of the oxtail and the buttery depth of the sauce never seem heavy, but are constantly refreshed. At the same time, the fine-grained, well-integrated tannins support the collagen-rich meat without becoming bitter and prolong the taste of meat, root vegetables and herbs into the long finish. The result is a harmonious, multi-layered combination in which neither the wine nor the food dominates, but both reinforce each other in their aromatic depth.
Further wine recommendations for this dish
DO Ribera del Duero (Castile-León, Spain)
A red wine from the DO Ribera del Duero, mostly based on Tempranillo (Tinta del País), is an almost ideal partner for braised oxtail with its combination of dark fruit, ripe structure and often spicy wood. The nose reveals aromas of black cherry, plum, dried herbs and tobacco, occasionally complemented by vanilla, cocoa and roasted notes. This depth goes perfectly with the concentrated sauce and the Maillard aromas that emerge when the meat is seared. The tannins are powerful, but ripe and velvety in good qualities, structuring the collagen-rich, juicy meat without drying out the palate. The moderate but sufficient acidity ensures that the root vegetables, stock and red wine reduction do not come across as heavy, but instead create a lively, long-lasting mouthfeel that literally makes you long for the next glass of wine with every bite.
Châteauneuf-du-Pape AOC (Rhône, France)
A Châteauneuf-du-Pape AOC from the southern Rhône valley has a lush, spicy yet surprisingly balanced style that goes perfectly with a long braised oxtail with root vegetables. The cuvée of Grenache, Syrah, Mourvèdre and other grape varieties delivers aromas of ripe dark berries, black cherries, garrigue herbs, leather, pepper and sometimes a little game. This aromatic complexity reflects the depth of the dish: the sweetness of the root vegetables, the roasted aromas from frying and the long-cooked sauce find aromatic equivalents in the wine. At the same time, the mostly full body of the wine provides an equal counterpart to the powerful oxtail, while the tannins and well-integrated acidity provide structure and freshness. The result is a combination that is both rustic and classy and works its magic especially on cold evenings.
Barolo DOCG (Piedmont, Italy)
A Barolo DOCG from Piedmont, made from the Nebbiolo grape variety, is an exciting, sophisticated partner for braised oxtail with its taut structure, high acidity and complex aromas. The nose reveals notes of sour cherry, dried roses, tar, truffle and undergrowth, which perfectly complement the earthy nuances of the root vegetables and the depth of the dark sauce. On the palate, Barolo often brings present but fine-grained tannins that develop a fascinating texture with the collagen-rich flesh: The gelatine acts as a natural “buffer”, softening the tannins and giving the wine a creamy mouthfeel. At the same time, the lively acidity ensures that the dish does not appear heavy despite its intensity, but instead acquires an exciting, almost Burgundian elegance. Those who love complex, mature red wines will particularly appreciate this combination.
Pinot Noir Mosel QbA (Mosel, Germany)
At first glance, a Pinot Noir from the Mosel in QbA quality may seem more delicate than the weight of an oxtail stew would suggest, but with its cool elegance and red fruit it can form a very attractive, differentiated pairing. Typical aromas of red cherries, raspberries and the occasional wild strawberry, combined with fine roasted notes and a hint of earthiness, reflect the sweet, earthy notes of the root vegetables and the roasted aromas of the sauce. The rather fine tannins and animating acidity bring lightness to the combination and prevent the dish from appearing too powerful. At the same time, the lean to medium body of the wine allows the meaty depth of the oxtail to remain the focus, while the wine functions as an elegant, aromatic companion that appeals particularly to those who do not want to reach for the most powerful red wines.
Cabernet Sauvignon Stellenbosch WO (Stellenbosch, South Africa)
A Cabernet Sauvignon from Stellenbosch in South Africa often combines intense black cherry and cassis aromas with notes of graphite, cedar and dark chocolate, making it a powerful partner for a rich braised oxtail with root vegetables. The distinctive tannins, which are finely polished when ripe, form a stable framework that perfectly complements the collagen-rich meat and structures the rich sauce. At the same time, the juicy fruitiness provides a nice counterpart to the earthy and slightly caramelized components of the vegetables and the reduction. Light roasted and vanilla notes from the barrique ageing pick up on the Maillard aromas of the roasted meat and prolong them on the palate. The result is an intense, yet well-balanced palate that will delight fans of powerful red wines in particular.
The recipe:
Braised oxtail with root vegetables
Cooking utensils
- 1 Large casserole or heavy roasting pan with lid
- 1 Sharp chef’s knife and chopping board
- 1 Wooden spoon or spatula
- 1 Measuring cup and measuring spoon
- 1 Bowl for the prepared vegetables
- 1 Fine-mesh sieve or strainer
- 1 Ladle for skimming off fat
- 1 Oven rack or oven grid
Ingredients
For the braised oxtail
- 1,2 kg Oxtail in pieces
- Salt and black pepper from the mill
- 2 Tbsp flour for dusting
- 2 Tbsp neutral vegetable oil
- 2 tablespoon tomato paste
- 300 ml strong red wine
- 500 ml Beef stock or veal stock
- 2 Bay leaves
- 4 Sprigs of thyme
- 2 Sprigs of rosemary
- 4 Juniper berries pressed on
For the root vegetables
- 2 Carrots Roughly diced
- 1 small piece of celeriac approx. 150 g, diced
- 1 Leek stalk cut into rings
- 2 Onions Roughly diced
- 2 Garlic cloves lightly pressed
For finishing and seasoning
- 1 Tbsp butter cold
- 1 teaspoon sugar or honey optional, to round off
- 1 -2 tbsp red wine vinegar to taste
- freshly chopped parsley for sprinkling
Preparation
Prepare and fry the oxtail
- Thoroughly pat the oxtail pieces dry, season generously with salt and pepper and dredge lightly in the flour, tapping off any excess flour.
- Heat the oil in a heavy roasting pan and fry the oxtail pieces in batches on all sides until well browned, then remove and set aside.
Sauté the root vegetables and deglaze
- Fry the onions, carrots, celery and leek in the frying fat over a medium to high heat until they start to color.
- Add the garlic, fry briefly, then stir in the tomato purée and fry for 2-3 minutes until lightly toasted.
- Deglaze with some of the red wine, carefully removing the drippings from the bottom of the pan, and allow the liquid to reduce slightly.
- Pour in the rest of the red wine and the stock, stir well.
Braising in the oven
- Add the bay leaves, thyme, rosemary and crushed juniper berries to the roasting tin and put the fried oxtail pieces back in.
- Cover the roasting tin with a lid and braise in an oven preheated to 150 °C for about 2.5 to 3 hours until the meat is very soft and almost separates from the bone.
- Check occasionally during braising and add a little water or stock if necessary.
Finish and serve the sauce
- When the oxtail is tender, carefully lift the pieces of meat out of the sauce and keep warm, remove the herb stems and bay leaf.
- Strain the sauce through a sieve, squeezing out the vegetables slightly, and reduce the liquid in a clean pan to the desired consistency.
- Season to taste with a little sugar or honey and red wine vinegar, then stir in the cold butter to add gloss and body.
- Put the oxtail pieces back into the sauce and heat briefly, sprinkle with freshly chopped parsley and serve with the chosen side dishes.
Recommended side dishes
- Creamy polenta with parmesan
- Potato and celery puree
- Crispy country bread or baguette to dip the sauce in
