Decadent Braised Oxtail with Red Wine, Chipotle, and Chocolate

There are few things as deeply comforting as a slow-braised, meltingly tender oxtail stew.

I’ll never forget the first time I had truly great oxtail. My husband and I were on a little anniversary getaway in Charleston, and we found this tiny, unassuming restaurant tucked away on a side street. The air was thick with the scent of spices and slow-cooked goodness. I ordered their famous braised oxtail, and honey, it changed my life. The meat was so tender it practically dissolved on my tongue, and the sauce was a complex, savory dream.

I spent the next few months trying to recreate that magic in my own kitchen. I tried classic French-style braises with red wine and herbs, and they were lovely. I experimented with more Caribbean-style stews with allspice and scotch bonnet, and those were fantastic too. But I wanted something that was truly mine.

One evening, while thinking about the rich, deep flavors of a Mexican mole sauce, a little lightbulb went off. What if I brought just a hint of that smokiness and depth to a classic red wine oxtail braise? I pulled out a can of chipotle peppers in adobo and a bar of my best dark chocolate. It felt a little wild, but I trusted my gut. The result was nothing short of spectacular. The chipotle adds a gentle, smoky warmth, and the dark chocolate melts into the sauce, giving it an incredible velvety texture and a richness you just can’t explain. It’s my little secret for the most unforgettable oxtail you’ll ever make.

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Why This Oxtail Recipe Works

Oxtail has a long and humble history, cherished in cuisines all around the world. From Italy’s Coda alla Vaccinara to Jamaica’s famous oxtail stew, cooks have known for centuries that this tough, bony cut of meat holds a secret. When cooked low and slow, its rich connective tissue and marrow break down, creating the most succulent, flavorful meat and a naturally thick, gelatinous sauce that is pure liquid gold.

A classic braised oxtail recipe is a beautiful thing on its own. It relies on the Maillard reaction from a good, hard sear on the meat and the slow simmering of aromatics like onions, carrots, and celery in a rich liquid, usually red wine and beef broth. This process coaxes out every bit of flavor from the meat and vegetables, resulting in a dish that’s deeply comforting and elegant.

But we’re here to make things pop, aren’t we? This recipe takes that flawless foundation and elevates it with two game-changing ingredients: chipotle peppers in adobo and unsweetened dark chocolate. This is where the magic happens. The chipotles bring a subtle, smoky heat that beautifully cuts through the richness of the oxtail. It’s not about making it spicy, but about adding a layer of complexity that intrigues the palate.

Then comes the dark chocolate. Just a small amount, finely chopped and melted into the finished sauce, does something truly remarkable. It deepens the color, adds an incredible, velvety smoothness to the texture, and lends a barely-there bitterness that balances all the savory notes. It enhances the beefy flavor without making the sauce taste like chocolate. Combined with a hint of bright orange zest at the end, this oxtail recipe becomes a showstopper that tastes like it came from a five-star restaurant, but it was made with love right in your own kitchen.

Ingredients for Oxtail

The beauty of a good braise is how it transforms simple ingredients into something extraordinary. For this oxtail recipe, we’re using classic building blocks and adding a couple of secret weapons to make it truly special. Quality matters here, so choose the best you can find for the most flavorful result.

Our key players for that signature twist are the chipotle peppers in adobo and the unsweetened dark chocolate. The chipotles provide a smoky, earthy warmth, while the dark chocolate adds a luxurious depth and velvety texture to the final sauce. Don’t be shy, they are what make this dish sing!

Here’s what you’ll need to gather:

• 4 lbs oxtail, trimmed of excess fat: Look for meaty pieces with a good ratio of meat to bone. A good local butcher is your best friend here. Ask them to trim any large, hard pieces of fat.
• Kosher salt and freshly cracked black pepper: Essential for seasoning every layer.
• 1/2 cup all-purpose flour: For dredging the oxtail, which helps create a beautiful brown crust and slightly thickens the sauce.
• 3 tablespoons olive oil or beef tallow: Beef tallow will add an extra layer of beefy flavor, but a good quality olive oil works perfectly.
• 1 large yellow onion, diced
• 2 large carrots, peeled and diced
• 2 celery stalks, diced: This trio, known as a mirepoix, is the aromatic foundation of our sauce.
• 6 cloves garlic, minced: Fresh garlic is a must for the best flavor.
• 2 tablespoons tomato paste: This adds a deep, savory umami flavor.
• 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce: This is our smoky star! You can find this in cans in the international aisle of most grocery stores.
• 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot: The golden rule is to cook with a wine you’d enjoy drinking. It adds acidity and complexity.
• 6 cups low-sodium beef broth: Using low-sodium broth gives you control over the final saltiness of the dish.
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 ounce unsweetened (70% cacao or higher) dark chocolate, finely chopped: The secret to our velvety, rich sauce. A higher cacao content ensures it adds depth, not sweetness.
• Zest of 1 orange: This final touch brightens up all the deep, savory flavors.
• 1/4 cup chopped fresh parsley, for garnish

Step-by-Step Instructions For Making Oxtail

Making restaurant-quality oxtail at home is all about patience and technique. Each step builds on the last to create layers of incredible flavor. Don’t rush the process, pour yourself a glass of that red wine, and enjoy the wonderful smells that will soon fill your home. We’ll be using a large Dutch oven for this, as its heavy bottom provides excellent, even heat for both searing and simmering.

Step 1: Season and Sear the Oxtail

First things first, pat your oxtail pieces completely dry with paper towels. This is a crucial step for getting a deep, brown crust. Moisture is the enemy of a good sear! Season them very generously on all sides with kosher salt and freshly cracked black pepper. In a shallow dish, spread out your flour and dredge each piece of oxtail, making sure to shake off any excess. You want a light coating, not a heavy blanket. Heat your olive oil or beef tallow in the Dutch oven over medium-high heat. Once it shimmers, carefully place the oxtail in the pot in a single layer. Don’t overcrowd the pan, you’ll need to work in batches. Sear for 4-5 minutes per side, until a rich, dark brown crust forms. This isn’t just for color, it’s where the deep flavor, the Maillard reaction, begins. Transfer the seared pieces to a plate and set them aside.

Step 2: Build the Flavor Base

Reduce the heat under your Dutch oven to medium. Add the diced onion, carrots, and celery to the pot. All those browned bits stuck to the bottom of the pot are pure flavor, so scrape them up as the vegetables release their moisture. Cook the vegetables, stirring occasionally, for about 8-10 minutes until they are softened and starting to get a little caramelized. This sweetens them and adds another layer of flavor. Next, add the minced garlic and tomato paste. Stir constantly for about two minutes. You want the garlic to become fragrant and the tomato paste to darken a shade or two, which deepens its savory taste.

Step 3: Deglaze and Simmer

Now for our smoky element. Stir in the minced chipotle peppers and the adobo sauce, cooking for just one minute until you can smell that wonderful smoky aroma. Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up any and all remaining browned bits from the bottom. Bring the wine to a simmer and let it cook, stirring occasionally, until it has reduced by about half. This will take about 5-7 minutes and concentrates the flavor of the wine.

Step 4: The Long, Slow Braise

Return the seared oxtail pieces to the pot, nestling them amongst the vegetables. Add the beef broth, fresh thyme sprigs, and bay leaves. The liquid should almost, but not completely, cover the oxtail. Bring the whole mixture to a gentle simmer on the stovetop. Once it’s simmering, cover the pot with a tight-fitting lid, reduce the heat to the lowest possible setting, and let it do its thing for 3.5 to 4 hours. You can also braise it in a 325°F oven. You’ll know it’s ready when the meat is so tender you can easily pull it from the bone with a fork.

Step 5: Finish the Sauce and Serve

Using tongs, carefully remove the tender oxtail pieces from the pot and set them aside on a plate. Strain the braising liquid through a fine-mesh sieve into a large bowl or fat separator, pressing on the solids to extract all the liquid. Discard the solids. Skim as much fat as you can from the surface of the sauce. Return this beautiful, strained sauce to the pot over medium-low heat. Now for the grand finale. Add the finely chopped dark chocolate and the orange zest. Whisk gently until the chocolate is completely melted and the sauce is smooth, glossy, and slightly thickened. Have a taste and add more salt or pepper if needed. Gently return the oxtail to the finished sauce to re-warm, and you are ready to serve this masterpiece.

How To Serve Oxtail

Serving this rich and savory oxtail is all about providing the perfect canvas to soak up every last drop of that incredible sauce. You’ve spent hours building these deep, complex flavors, so you want to pair it with something that complements it without competing. Comfort is key here. Think of this dish as the star of the plate, with the side dishes playing the most delicious supporting role.

My go-to is always something creamy and mild. The soft, luscious texture is a perfect contrast to the hearty, fall-apart meat. A simple garnish of fresh parsley is a must, as it adds a pop of color and a touch of fresh, clean flavor that cuts through the richness of the dish beautifully.

Here are some of my favorite ways to serve this oxtail:

• Creamy Polenta: This is my number one choice. The smooth, buttery corn flavor of polenta is a heavenly match for the smoky, savory sauce. Spoon a generous amount of polenta into a shallow bowl and create a well in the center for the oxtail and sauce.
• Garlic Mashed Potatoes: A true classic for a reason. Fluffy, buttery mashed potatoes are the ultimate comfort food pairing, and they are perfect for sopping up that glorious gravy.
• Pappardelle Pasta: The wide, flat noodles are perfect for catching the rich sauce and shredded bits of oxtail meat. Toss the cooked pasta with a little of the sauce before topping with the oxtail pieces.
• Stone-Ground Grits: For a truly Southern take, serve this oxtail over a bowl of cheesy, stone-ground grits. It’s a hearty, soulful pairing that will stick to your ribs in the best way possible.
• Crusty Bread: No matter what you serve it over, make sure you have a loaf of warm, crusty bread on the table. You won’t want to waste a single drop of this sauce.

For a vegetable side, I like to keep it simple. Some steamed green beans, roasted asparagus, or a simple green salad with a bright vinaigrette provides a nice, fresh contrast to the richness of the main course. It creates a well-rounded meal that feels both elegant and incredibly satisfying.

How To Store & Reuse Oxtail Leftovers

One of the best things about a slow-braised dish like this oxtail is that the flavor actually gets better the next day. As it sits, the flavors meld and deepen, making leftovers something to truly look forward to. Storing it properly is key to making sure it’s just as delicious the second time around. And trust me, you’ll want to find creative ways to enjoy every last bit.

First, always let the oxtail cool down completely at room temperature before storing it. I usually let it sit for about an hour. This helps prevent the temperature in your fridge from rising. Once cooled, you can store it in the refrigerator or freezer for later. The fat will solidify at the top when chilled, which makes it incredibly easy to remove if you want a leaner sauce for reheating.

Here are the best ways to store and reuse your oxtail leftovers:

• Refrigerating: Place the oxtail and all its sauce in an airtight container. It will keep beautifully in the refrigerator for up to 4 days. To reheat, simply place it in a saucepan over low heat, stirring occasionally until it’s warmed through. You might need to add a splash of beef broth or water if the sauce has thickened too much.
• Freezing: This dish freezes exceptionally well. For best results, I like to remove the meat from the bones first. Place the shredded meat and sauce in a freezer-safe airtight container or a zip-top bag. It will last in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating gently on the stove.
• Shredded Oxtail Tacos: This is my favorite way to use leftovers. Shred the meat from the bones and warm it in a skillet with a little of the sauce. Serve it on warm corn tortillas with some pickled red onions, cotija cheese, and fresh cilantro. It’s an incredible transformation.
• Oxtail Ragu: Shred the leftover meat and stir it, along with the sauce, into a pot. You can add a can of crushed tomatoes to extend it. Simmer for about 20 minutes and serve it over pasta for a quick and luxurious weeknight meal.
• Hearty Oxtail Soup: Use the leftover oxtail and sauce as a base for a fantastic soup. Add more beef broth, some diced potatoes, barley, and any other vegetables you have on hand for a completely new and comforting meal.

With these ideas, you’ll never let a single bite of this delicious oxtail go to waste. The leftovers are a gift that keeps on giving, providing more delicious meals with minimal effort.

Substitutions & Variations For Oxtail

While I believe this oxtail recipe is pretty darn perfect as is, I know that every cook likes to put their own spin on things. Sometimes you might not have an ingredient on hand, or you might need to adjust for a dietary preference. The great thing about a forgiving braise like this is that it’s easy to adapt. Feel free to use this recipe as a starting point for your own culinary creativity.

The core of the recipe is the low-and-slow cooking method, which ensures the meat becomes tender. The flavor profile can be tweaked to your liking. If you don’t like any heat, you can reduce or omit the chipotle. If you don’t have red wine, there are easy swaps for that too. The goal is to make a dish that you and your family will absolutely love.

Here are a few trusted substitutions and fun variations you can try:

• Meat Substitutions: If you can’t find oxtail, this recipe works wonderfully with other tough, collagen-rich cuts of beef. Try using beef short ribs (bone-in) or even a chuck roast cut into large chunks. The cooking time may need to be adjusted slightly, so just cook until the meat is fork-tender.
• For a Non-Spicy Version: If you’re concerned about the heat from the chipotle peppers, you can easily tone it down. Use just one pepper, or omit the peppers entirely and just use the adobo sauce for its smoky flavor. Alternatively, you can substitute a teaspoon of smoked paprika for the smokiness without any of the heat.
• Wine-Free Braise: If you prefer not to cook with alcohol, you can substitute the red wine with an equal amount of additional beef broth. To mimic the acidity that the wine provides, add a tablespoon of red wine vinegar or balsamic vinegar to the broth.
• Add Different Vegetables: Feel free to bulk up the dish with more root vegetables. Parsnips, turnips, or even whole button mushrooms would be delicious additions. Add them along with the carrots and celery.
• Herb Variations: While thyme is classic, rosemary would also be a beautiful complement to the beef. Add one or two sprigs of fresh rosemary along with the thyme for a more pronounced herbal flavor.

Don’t be afraid to experiment. Cooking is supposed to be fun, and making a recipe your own is one of the most rewarding parts. Just remember the core principle: low heat and plenty of time are the keys to perfect, tender oxtail every time.

5 FAQs About Oxtail

Here are some straightforward answers to the most common questions I receive about this oxtail recipe. I hope these tips help you feel confident in making this incredible dish in your own kitchen!

What kind of red wine is best for this oxtail recipe?

This is a fantastic question because the wine you choose plays a big role in the final flavor of the sauce. The most important rule is to use a wine that you would genuinely enjoy drinking a glass of. If you don’t like the taste on its own, you won’t like it concentrated in your sauce. For a rich, beefy dish like this oxtail, you want a dry, full-bodied red wine that can stand up to the bold flavors.

My top choices are Cabernet Sauvignon, Merlot, or a Malbec. These wines have good structure, dark fruit flavors, and tannins that complement the richness of the beef beautifully. A Zinfandel or Syrah would also work well. You want to avoid very sweet red wines like a sweet Lambrusco or a dessert wine, as they will make your final sauce taste overly sweet and unbalanced. You also don’t need to break the bank on an expensive bottle. A good, solid “table wine” in the $10 to $15 range is perfectly fine and will add wonderful depth and complexity to your braise.

Why is my braised oxtail tough?

Oh, this is the most heartbreaking problem to have after hours of cooking! If your oxtail is tough, the answer is almost always one of two things: you either didn’t cook it long enough, or you cooked it at too high a temperature. Oxtail is a very tough cut of meat packed with collagen and connective tissue. The magic of braising is that this tissue breaks down into gelatin when cooked low and slow for a long period, which is what makes the meat so succulent and tender.

If your meat is tough, it simply means that process hasn’t finished yet. My recipe calls for 3.5 to 4 hours, but every piece of meat is different. If at 3.5 hours it’s still clinging to the bone, just put the lid back on and let it keep going. Check it every 30 minutes until it’s perfectly tender. It’s also crucial to maintain a very gentle simmer, not a rolling boil. A boil will cause the muscle fibers in the meat to seize up and become tough. So, keep that heat on the lowest possible setting, whether on the stovetop or in the oven, and give it the time it needs. Patience is truly the key ingredient.

Can I make this oxtail recipe in a slow cooker or Crock-Pot?

Absolutely! A slow cooker is a perfect tool for a low-and-slow braise like this one. However, you cannot skip the first few steps that you do on the stovetop. Searing the oxtail and sautéing the vegetables are essential for building the deep layers of flavor that make this dish so special. A slow cooker simply can’t get hot enough to create that beautiful brown crust or caramelize the vegetables properly.

To adapt this recipe, follow steps 1 through 3 exactly as written using a skillet or Dutch oven on your stovetop. Sear the oxtail, sauté the mirepoix, bloom the tomato paste and chipotle, and deglaze the pan with the red wine. Once you have done that, transfer everything from the skillet into your slow cooker. Add the seared oxtail, beef broth, thyme, and bay leaves. Set the slow cooker to low and cook for 8 to 10 hours, or until the oxtail is fall-off-the-bone tender. Then, proceed with step 5 to finish the sauce on the stovetop before serving.

Where can I find oxtail?

Oxtail used to be a very humble, inexpensive cut, but its popularity has grown, so it can sometimes be a little harder to find. Your best bet is to start at a local, independent butcher shop. They often have high-quality cuts and can trim the oxtail for you. If you don’t have a local butcher, check the meat counter at larger, well-stocked grocery stores. Sometimes it’s sold fresh, but often you’ll find it in the freezer section.

Don’t forget to check out international markets as well. Oxtail is a staple in many cuisines, so Caribbean, Latin American, and Asian grocery stores are excellent places to look, and they often have it readily available and at a good price. When you are buying it, look for pieces that have a good amount of meat on them. They will naturally have a lot of bone and fat, which is what gives the dish its incredible flavor and body, but you still want a decent meat-to-bone ratio.

Is this spicy oxtail recipe too hot?

This is a very common concern when people see chipotle peppers in a recipe. I can assure you that this dish is not overwhelmingly spicy. The goal here is not to create fiery heat, but to add a gentle, smoky warmth and complexity to the background of the sauce. The chipotle peppers in adobo are smoked and dried jalapeños, so they do have a kick, but we are only using two of them in a very large pot with a lot of other ingredients.

The richness of the oxtail, the sweetness of the carrots and onions, and the depth of the broth and wine all work to balance the heat. The final sauce has a pleasant, lingering warmth rather than a sharp, spicy bite. If you are very sensitive to heat, you can start with just one chipotle pepper and a tablespoon of the adobo sauce. You can always add more later if you feel it needs it. The adobo sauce on its own provides a lot of the smoky flavor without as much of the concentrated heat from the pepper itself.

Try These Recipes Next

If you loved the deep, comforting flavors of this braised oxtail, I know you’ll enjoy some of my other favorite recipes. These are perfect for cozy family dinners, special occasions, or any time you want a meal that feels like a warm hug.

Cooking dishes that take a little time and care is so rewarding, and the results are always worth it. Here are a few you should try next:

• 110 Easy Dinner Ideas That Taste Great: Looking for your next weeknight favorite? This list is packed with inspiration for delicious and straightforward meals that will get you out of that dinner rut. There’s something here for everyone, from quick 30-minute meals to other fantastic slow-cooked wonders.
• My Favorite Thanksgiving Dinner Ideas: This oxtail recipe is elegant enough for any holiday table, and if you’re planning a special feast, this post has all the inspiration you need. Find recipes for everything from the perfect turkey to all the classic Southern sides that make a holiday meal truly memorable.
• Cheap Meal Ideas and Budget-Friendly Recipes: Oxtail may have started as a humble cut, and if you appreciate making something spectacular out of simple ingredients, you’ll love this collection. These recipes prove that you don’t have to break the bank to eat incredibly well.

I hope these recipes bring as much joy to your table as they do to mine. Happy cooking, y’all!