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Red Wine Braised Oxtail

Red Wine Braised Oxtail cooked in Malbec wine and finished with spinach and carrots to create a delicious, healthy, and aromatic dish to enjoy with a side of boiled plantains, potatoes and even rice or quinoa.
Prep Time 30 minutes
Cook Time 6 hours 25 minutes
Total Time 6 hours 55 minutes
Servings 4 - 6
Author Gemma


  • 1/3 cup olive oil
  • 2 tablespoons all-purpose flour
  • 4 pounds oxtails trimmed of fat
  • Lemon or vinegar
  • 2 medium onions chopped
  • 3 scallions chopped
  • 4 garlic cloves finely chopped
  • 2-3 sprigs fresh thyme
  • 4 to matoes chopped
  • 1 celery stalk chopped
  • 3 bay leaves
  • 1- teaspoon Gemma's Mango Gourmet Hot Sauce or more if preferred
  • 1 ½ tablespoons kosher salt
  • Black pepper to taste
  • 3 cups beef stock
  • 2 cups red wine (Argentinean Malbec preferably)
  • 1 whole hot pepper habanero or Scotch bonnet, optional
  • 2 - 3 cups fresh spinach shredded
  • 2 carrots sliced
  • Additional salt and pepper to taste


  • To make a roux, put 2 tablespoons of the oil in a small saucepan, add flour, and cook gently while stirring with a spatula preferably, until it becomes a nutty brown color.
  • Add oxtails in a large bowl and either clean by running lemon wedges on the meat or rinse the meat with a mixture of vinegar and water. Rinse under running water, pat dry and set aside.
  • In another heavy bottom skillet, heat about 2 – 3 tablespoons of oil. Add onions, scallions, garlic, and sauté for about 3 – 5 minutes stirring constantly. Add the smaller pieces of oxtail, thyme, tomatoes, celery, bay leaves, mango gourmet hot sauce, salt and black pepper to taste and sauté until browned. Transfer to slow cooker or crockpot.
  • Add remaining oil to the skillet and sauté the larger pieces of oxtail until browned on all sides. Remove and add to crockpot or slow cooker. Pour off the fat from the skillet, add the wine and bring to a boil while scrapping the bottom of the pan. Keep cooking the wine until it becomes syrupy and almost disappears.
  • Stir in the roux slowly until well mixed. Slowly add the beef stock, bring to a boil while stirring to mix completely. Add salt and pepper to taste. Pour wine mixture over the oxtail in the crockpot or slow cooker. Add whole hot pepper if using.
  • Cook on high for 6 hours until the meat is falling off the bone. After 4 ½ hours of cooking, add spinach and stir. Cover and continue to cook. When fully cooked, remove and set aside for a few minutes and skim the fat off top.
  • Serve with rice.
  • Optional: After adding the spinach, add 1/2 teaspoon garlic powder, salt and black pepper to taste and stir.


When stirring, be very careful not to burst the hot pepper. Remove promptly if burst.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg