Sticky Oxtail In A Red Wine Sauce


  • 50 grams butter

  • 30 ml Sunflower Oil

  • 1 kg oxtail

  • 40 g flour

  • 1 pinch salt 

  • Black pepper

  • 1 medium onion

  • 3 large garlic cloves, chopped

  • 2 rosemary sprigs

  • 2 diced tomatoes, chopped

  • 400 ml red wine

  • 100 ml Coca-Cola

  • 2 litres beef stock


Step 1
Heat the butter and oil in a dutch oven. Dust the oxtail piece with seasoned flour, sear in the pot and remove when browned.

Step 2
In the same Dutch Oven, sauté the onions. When they begin to caramelise, add the oxtail, celery, garlic and rosemary continue cooking. Add the tomatoes, red wine and coke to the pot, along with 500ml of the beef stock. Cook on the lowest heat to allow for a light simmering for 8 hours, stirring occasionally. Add further 500ml measures of beef stock as the liquid reduces during cooking, but ensure to never completely cover the meat.

You may need to use more stock if unnecessary boiling takes place.

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