Very rarely – if ever – do I find a recipe and follow it exactly, and this recipe is no different. I saw a few variations that used just red wine, a few that used red wine to braise the oxtails, some cooked in the crockpot, and some with brown gravy.
Because I wanted to make Caribbean rice and peas (which wound up being rice and beans since I couldn’t find pigeon peas) to go with this and I needed to use the oven to make the rice (find the recipe HERE), I opted for making the oxtails in the crockpot. The upside of using the crockpot is that I can walk away from it and just let it cook until the meat literally falls off the bone!
I’ve never knowingly had oxtails with red wine so I was a bit intrigued by this, but I also wanted that dark, brown gravy look and flavor, so I had to find a way to combine the two flavors. I never imagined it would turn out this good!
- 4lbs. beef oxtails
- Chopped yellow onion
- Chopped green bell pepper
- Chopped orange bell pepper
- Chili pepper, sliced
- Russet potato, peeled and cubed
- Garlic powder
- Onion powder
- ½ Tbsp. dried thyme leaves
- Cracked black pepper
- 3 Tbsp. yellow curry powder, divided
- 1 envelope beefy onion soup mix
- 1C red wine
- ½ C beef stock
- ¾ C hot water
- 4 Tbsp. butter, divided
- 4 Tbsp. extra virgin olive oil, divided
- 3 Tbsp. all-purpose flour
- Season the oxtails with the garlic powder, onion powder, and pepper. Set aside. Heat 2 tablespoons of olive oil over medium high heat and working in batches, sear the oxtails on all sides before placing in crock pot. Reduce heat to medium and melt in 2 tablespoons of butter and add in onions, bell peppers, thyme leaves, and 2 tablespoons curry powder. Cook until crisp-tender and add in red wine (I used cabernet) allowing to simmer 3 – 5 minutes. Transfer liquid to crockpot reserving about ½ cup of veggies only before placing pan back on the heat. Increase heat to medium high, and melt the remaining 2 tablespoons of butter and olive oil together with the remaining veggies. Add in the soup mix, remaining tablespoon of curry powder, and flour until melted and a roux begins to form. Add in the hot water and beef stock, bringing to a rolling. Once thickened, add to the crock pot with sliced chili pepper, if using and stir to combine. Set crock pot to 6 – 8 hours setting a manual timer for 2 hours before it should be done, at which point you can add in the cubed potatoes.
- Serve hot over beans and rice with curried cabbage.