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Tonight we will be serving Cabernet Braised Oxtail with Okra & Heirloom Tomato Sauce paired with a wonderful Kendall-Jackson Cabernet Sauvignon. This southern dish made from beef tails is one of my very favorites.
If you haven’t tried beef oxtail before, you really should. We braise the oxtails low and slow in Cabernet Sauvignon so they are tender and delicious. For this dish, we’ve made roasted tomato sauce from our estate heirloom tomatoes and serve it over The Old Mill of Guilford stone ground grits. I’ve included the recipe below so you can try it at home. It’s a hearty dish that is great on a cold fall day.
A Brief History of Oxtails
Oxtail has been enjoyed for centuries, originally coming from the tail of cattle, which was once considered a humble, economical cut. In many cultures, it became a staple in slow-cooked dishes because it was rich in flavor and perfect for braising. In the southern United States, oxtail made its way into traditional stews and gumbo, often cooked low and slow with vegetables and aromatics. Across Europe and Asia, oxtail also found its place in hearty soups and sauces, prized for the gelatinous texture it lends to broths. Today, it has a reputation as a gourmet ingredient, but its history as a humble, flavorful cut is what makes each bite feel so deeply satisfying.
Why Braising Makes Oxtail So Tender
Oxtail is a cut that rewards patience. It’s naturally tough, with lots of connective tissue and collagen, which need time and moisture to transform into something tender and flavorful. Braising—slowly cooking the meat in liquid—melts the collagen into the sauce, giving it a silky texture that coats every bite. Searing the oxtail first adds a deep, caramelized flavor, while the long, gentle oven heat allows the meat to become rich without drying out. Braising in Cabernet Sauvignon adds an extra layer of complexity, marrying the natural sweetness of the meat with subtle wine notes, so the final dish is both hearty and elegant.
How to Make Braised Oxtail
Braised oxtail is all about patience and layering flavors, which is what makes it so rewarding. The slow-cooking process allows the meat to become tender while the sauce develops rich, complex notes. The full recipe with detailed steps is included below, but here’s a quick overview of the process to give you a sense of how it all comes together.
Steps to a perfect braise:
- Season and sear the oxtail – Brown the meat in hot oil to lock in flavor.
- Cook the aromatics – Sauté onions, carrots, and celery, then stir in tomato paste.
- Deglaze with wine – Add Cabernet Sauvignon to lift the caramelized bits from the pan.
- Combine with stock and herbs – Add veal stock, water, thyme, bay leaves, and parsley.
- Braise low and slow – Cover and cook in the oven for 2½–3 hours until meat is tender.
- Pick and reduce – Remove meat from bones, strain, and reduce the cooking liquid to concentrate flavor.
Cabernet Braised Oxtail With Okra & Heirloom Tomato Sauce
Recipe Type:
Entree
Prep Time:
90 minutes
Cook Time:
255 minutes
Total Time:
345 minutes
Servings:
8
Ingredients
- 8 lbs. oxtail
- 1 quart veal stock
- 2 quarts water
- Kosher salt
- ¼ cup rice oil
- 1 large onion, large dice
- 2 medium carrots, large dice
- 4 stalks celery, large dice
- 2 Tbsp. tomato paste
- 1 cup red wine, such as Cabernet Sauvignon
- 4 sprigs fresh thyme
- 2 bay leaves
- 4 parsley stems
For the tomato and okra sauce
- 1 small onion, small dice
- 2 stalks celery, small dice
- 2 medium carrots, small dice
- ¼ cup vegetable oil
- 1 cup Cabernet Sauvignon, reduced by half
- 2 cups roasted heirloom tomato sauce
- 1 cup okra, sliced
- 1 Tbsp. fresh thyme, chopped
- Kosher salt
- ¼ fresh parsley, chopped
For the grits:
- 2½ cups water
- ½ cup milk
- ½ cup grits
- 1 Tbsp. kosher salt
- ½ cup cream
- 1 Tbsp. butter
Instructions
Method
- Remove oxtail from refrigerator and allow to sit at room temperature for 30 minutes.
- Preheat the oven to 300ºF. Bring veal stock and water to a boil.
- Season oxtail with salt. In a heavy bottomed sauté pan, brown the oxtail in rice oil over high heat. Transfer browned oxtail to braising pan.
- Remove excess fat from sauté pan and add vegetables. Cook until caramelized and then add tomato paste. Stir and caramelize tomato paste with vegetables. Deglaze the pan with red wine, scraping the bottom of the pan. Transfer vegetable mixture to braising pan and add hot veal and water mixture. Add herbs. Cover with foil and roast in oven for 2½ hours or until tender. Let oxtail cool in liquid for 1 hour.
- Remove oxtail and pick through, discarding bones, fat and gristle. Strain cooking liquid, de-fat and reduce by half. Reserve cooking liquid.
For the tomato and okra sauce
- In a large pot, sweat diced vegetables in oil over low heat until tender. Do not caramelize. Add the picked oxtail, reduced wine, reduced cooking liquid, tomato sauce, okra and thyme. Bring to a simmer and season with salt.
For the grits:
- In a large pot, add water and milk and bring to a boil. Slowly add the grits and salt, whisking vigorously until thick. Reduce heat to a simmer and cook for 45 minutes, stirring occasionally with a wooden spoon. Whisk in the cream and butter.
To serve:
Ladle a portion of grits into each bowl and top with oxtail sauce. Garnish with chopped parsley.
The Perfect Wine Pairing for Cabernet Braised Oxtail
This rich, slow-cooked oxtail deserves a wine that can match its depth and intensity. Cabernet Sauvignon is a natural choice—its bold tannins cut through the richness of the meat, while dark fruit notes like black cherry and plum enhance the savory flavors of the braise. The Vintner's Reserve Cabernet Sauvignon, in particular, works beautifully both in the cooking and at the table.
For those who want to explore more options, Kendall-Jackson’s full portfolio of red wines offers plenty of choices: Syrah brings a touch of spice, Merlot adds a round, fruit-forward complement, and Cabernet blends offer structured elegance that elevates hearty dishes. Pairing your oxtail with one of these wines transforms a cozy, southern meal into a dinner that feels special and refined.
FAQs
How long does it take to cook oxtail?
Braising takes about 2½ to 3 hours in the oven. The meat should be tender enough to pull from the bone easily.
Can I use a different cut of meat instead of oxtail?
You can, but oxtail is unique for its collagen and flavor. Short ribs or beef shank are good alternatives for slow braising.
Do I have to use Cabernet Sauvignon?
No. You can substitute with another full-bodied red wine, but Cabernet adds depth and complements the richness of the meat.
Can I make this recipe ahead of time?
Absolutely. The flavors actually improve when the braised oxtail sits overnight. Reheat gently on the stove before serving.
How should I store leftovers?
Keep oxtail and sauce in an airtight container in the refrigerator for up to three days, or freeze for up to a month.
What’s the best way to serve the dish?
Serve over creamy stone-ground grits, rice, or mashed potatoes, and garnish with fresh parsley for brightness.
