Red Wine Braised Wagyu Ox Tail

Love beef stew and braised short ribs? Consider giving oxtails a try. These surprisingly meaty cuts contain a ton of collagen, which melts into the stew to create an ultra-rich, ultra-silky texture and flavor. The oxtails take on flavor very easily, so this red wine oxtail stew is perfect for beef and wine lovers!

  • 120 mins

  • 4 servings

  • 4 steps


  • Wagyu Ox tail 600g
  • Olive oil 1 tbsp
  • Plain flour 1 tbsp
  • Chopped red onions 1 whole
  • Chopped carrots 1 whole
  • Chopped tomatoes (optional) 1 whole
  • Chopped celery (optional) 1 whole
  • Tomato paste 3 tbsp
  • Red Wine 750ml
  • Paprika powder 1 tbsp
  • Black pepper To taste
  • Bay leaves 1-3


  • Step01

    Season the ox tail with olive oil, red pepper powder, black pepper, salt, flour.  You may soak the ox tails in red wine and leave in refrigerator overnight, however this is optional.

  • Step02

    Cook the seasoned ox tail in a pan using medium heat until golden brown. Then set aside.

  • Step03

    Sauté vegetables (chopped onions, carrots, tomatoes, celery) until half cooked. Then add paprika powder, black pepper, bay leaves, tomato paste, lightly stir-fry until fragrant. 

  • Step04

    Place all cooked vegetables, and ox tail in a large pot, and pour in the red wine. Let it simmer on low heat for at least 2 hours. The longer it simmers, the more tender and flavorful it becomes. Serve once ready.

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