Braised Oxtail in red Wine

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2 large onions (Chopped)

1 carrot (Chopped)

1 stalk celery (Chopped)

4 cloves garlic (Crushed)

1 bay leaf

4 sprigs thyme

1 x 400 g tin chopped tomatoes

500 ml red wine

500 ml beef stock

Salt and freshly ground black pepper (To taste)



  1. In Visions Diamond pot, brown the beef in a splash of oil. Remove from the pot and set aside.
  2. Fry the chopped onions, carrots and celery until soft and fragrant then add the garlic, bay leaf and sprigs thyme.
  3. Add the chopped tomatoes and sugar and allow to simmer for 5 minutes before adding back the oxtail.
  4. Pour in the red wine and beef stock then season with salt and freshly ground black pepper.
  5. Cover the Visions Diamond pot and reduce the heat then allow to simmer for 3.5 hours until the oxtail is tender, however check on it every 30 minutes or so to ensure the stew hasn't dried out. But with Visions Diamond, as it is a see-through pot, it makes monitoring of the cooking process much easier! Do add more stock if necessary.