Braised Oxtail

with French Fries & Aioli

Braised Oxtail with French Fries & Aioli



2 large oxtails, cut into 2-3” pieces
Kosher sail & pepper, to taste
1/4 cup olive oil, divided
1 large onion, minced
2 ribs celery, minced
2 carrots, minced
2 cloves garlic, minced
1/2 tsp rosemary
1 bay leaf
1 tsp dried thyme
1 Tbs flour
1 Tbs tomato paste
2 cups Chateau Ste. Michelle Cabernet
16-oz can diced tomatoes, with juice
4 cups beef broth
2 Tbs Italian parsley, chopped


Season oxtails with salt & pepper; set aside. Place large kettle over medium heat; drizzle in half of the olive oil. Sear oxtails on both sides; transfer to platter and set aside. Reduce heat to medium-low; drizzle in remaining oil. Add onion, celery, carrot, garlic, herbs and pinch of salt; saute until vegetables soften and onions are golden. Increase heat to medium-high and stir in flour and tomato paste; cook for one minute. Deglaze with wine; reduce by half. Stir in tomatoes and stock; bring to boil. Transfer oxtail to broth and reduce heat to low; cover and simmer until meat is very tender, about 2-3 hours. Stir in fresh parsley and season to taste with salt & pepper.

Serve with fries and aioli.

Wine Pairings