Slow Cooker Oxtail and Red Wine Jus

Name: Slow Cooker Oxtail and Red Wine Jus
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 lb (1360 g) oxtail, cut into 1½- to 2-inch pieces, patted dry; 1½ tsp (9 g) kosher salt; ¾ tsp (2 g) freshly ground black pepper; 2 tbsp (30 ml) olive oil; 1½ cup (360 ml) full-bodied red wine (Burgundy or Bordeaux blend); 3 cup (720 ml) beef stock or broth, preferably homemade; 3 medium (360 g) carrots, cut into 2-inch chunks, peeled, cut into 2-inch chunks; 1 large (250 g) yellow onion, quartered, unpeeled, quartered; 2 stalk (80 g) celery stalks, cut into 2-inch pieces, cut into 2-inch pieces; 4 clove (20 g) garlic cloves, smashed, smashed; 4 sprig (8 g) fresh thyme sprigs; 2 leaf (1 g) bay leaf; 2 tbsp (30 g) tomato paste; 2 tbsp (28 g) cold unsalted butter, cut into small cubes, cold, cut into ½-inch cubes (optional)

From the MyKitchenBank Kitchen

Tender braised oxtail simmered low and slow with red wine, beef stock, and aromatic vegetables to create a deeply savory, glossy sauce. The meat becomes melt-in-your-mouth tender while the sauce reduces and concentrates into a rich jus, perfect for coating pasta, polenta, or rice. This French-inspired braise requires minimal hands-on time and fills your kitchen with an enticing aroma as it cooks.

Prep: 20 min
Cook: 8 hr
Wait: 30 min
Total: 8 hr 50 min
Makes: About 4 cups sauce (serves 4 over pasta or grains)

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Ingredients

4 servings

3 lb (1360 g) oxtail, cut into 1½- to 2-inch pieces, patted dry
1½ tsp (9 g) kosher salt
¾ tsp (2 g) freshly ground black pepper
2 tbsp (30 ml) olive oil
1½ cup (360 ml) full-bodied red wine (Burgundy or Bordeaux blend)
3 cup (720 ml) beef stock or broth, preferably homemade
3 medium (360 g) carrots, cut into 2-inch chunks, peeled, cut into 2-inch chunks
1 large (250 g) yellow onion, quartered, unpeeled, quartered
2 stalk (80 g) celery stalks, cut into 2-inch pieces, cut into 2-inch pieces
4 clove (20 g) garlic cloves, smashed, smashed
4 sprig (8 g) fresh thyme sprigs
2 leaf (1 g) bay leaf
2 tbsp (30 g) tomato paste
2 tbsp (28 g) cold unsalted butter, cut into small cubes, cold, cut into ½-inch cubes (optional)

Equipment (8)

Large skillet (12 inches)
Slow cooker (6-quart)
Tongs
Fine-mesh strainer or cheesecloth
Measuring cups and spoons
Chef's knife
Cutting board
Paper towels

Steps

Before you start

Pat oxtail dry with paper towels (moisture prevents browning)
Have beef stock at room temperature or slightly warm
Read through the recipe—most cooking is unattended, but plan 8 hours for slow cooking
Use medium to large pieces of oxtail (1½ to 2 inches) so they stay whole during cooking

1
Season and sear oxtail
- Season the oxtail pieces generously on all sides with kosher salt and freshly ground black pepper.
- Heat 2 tablespoons of olive oil in a large skillet (12 inches) over medium-high heat until shimmering, about 2 minutes.
- Working in two batches to avoid crowding, sear the oxtail for 3–4 minutes per side until deeply browned (a rich, caramelized crust is key to flavor).
- Transfer the seared pieces to the slow cooker.
- You don't need to clean the skillet—the fond will be used.
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Ready when: Meat is deeply browned on all surfaces
Tip: Don't move the meat too early—let it sit undisturbed for 3–4 minutes so it browns well. Avoid crowding the skillet; work in batches.
2
Deglaze skillet
- Pour the red wine (1½ cups) into the hot skillet used for searing.
- Scrape the bottom with a wooden spoon to loosen all the flavorful browned bits.
- Let the wine bubble over medium heat for 2 minutes to reduce slightly and concentrate flavor.
- Pour the wine and all fond into the slow cooker.
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Ready when: Wine has reduced by about one quarter and smells fragrant
Tip: Don't skip deglazing—it captures the browned bits that make the sauce rich and complex.
3
Build the aromatics base
- Add the carrots, onion (unpeeled quarters add color and complexity), celery pieces, smashed garlic cloves, fresh thyme sprigs, and bay leaves to the slow cooker.
- Stir the tomato paste into the liquid with a spoon, mixing it evenly throughout so there are no lumps.
- Pour in the beef stock (3 cups).
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Tip: Leave the onion unpeeled and in chunks—the skin adds color and the quartered shape allows the flesh to soften while staying intact.
4
Braise low and slow
- Cover the slow cooker and set it to LOW.
- Cook for 8 hours, or until the oxtail is so tender it falls off the bone with just a gentle nudge.
- After 4 hours, you can give it one gentle stir, but this is not necessary.
- The meat should be falling apart and the liquid should smell rich and deeply beefy.
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Ready when: Oxtail is fork-tender and barely holding together; sauce is rich and dark
Tip: Resist lifting the lid often—every time you open it, you release heat and extend cooking time. Trust the process.
5
Strain the sauce
- Turn off the slow cooker and let it sit uncovered for 10 minutes.
- Using tongs, carefully remove all the oxtail pieces and transfer them to a plate.
- Strain the remaining liquid and vegetables through a fine-mesh strainer into a large bowl or measuring cup, pressing on the vegetables gently to extract all liquid.
- Discard the vegetables and aromatics.
- You should have about 4 cups of braising liquid with a thin layer of fat on top.
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Ready when: Vegetables break apart easily when pressed; liquid is smooth and glossy
Tip: Skim the fat if desired for a lighter sauce, or leave it for extra richness and silky texture. The fat contains flavor.
6
Reduce and finish the jus
- Pour the strained liquid back into the slow cooker.
- Set it to HIGH and cook uncovered for 30 minutes to reduce and concentrate the sauce.
- It should darken slightly and become more viscous.
- Taste and adjust seasoning with salt and pepper.
- If desired for extra silkiness, whisk in the cold butter cubes (2 tbsp) a few pieces at a time, whisking gently until fully emulsified.
- This is optional but adds a luxurious mouthfeel.
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Ready when: Sauce coats the back of a spoon; has darkened and thickened slightly
Tip: Add butter off-heat if possible—this keeps the emulsion stable. If the sauce breaks, a splash of cold water or stock whisked in will help repair it.
7
Shred and serve
- Pick any meat still clinging to the oxtail bones and shred it into bite-sized pieces using two forks or your fingers.
- Return the shredded meat to the warm jus in the slow cooker and stir gently to combine.
- Keep warm on LOW until ready to serve.
- The sauce and meat are now ready to serve over fresh or dried pasta, creamy polenta, cauliflower rice, or soft egg noodles.
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Ready when: Meat falls apart easily; sauce is warm and glossy
Tip: Shredding the meat increases surface area so it absorbs the sauce flavor more evenly than serving it in chunks.

Good to know

Tips

Oxtail is often found in the freezer section of the butcher or Asian market—ask the butcher to cut it into smaller pieces if whole tails are too large.
If your slow cooker runs hot or cooks faster than expected, check the meat after 7 hours; slow cookers vary widely in temperature output.
For a richer jus, skim off excess fat after straining and before the final reduction, or leave it all in for a more luxurious texture.
This sauce freezes beautifully and tastes even better after a day or two as the flavors meld. Make it a day ahead whenever possible.

Make ahead

Cook fully the day before. Cool, then refrigerate in an airtight container (keeps 3–4 days). The flavors deepen overnight. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through (10–15 minutes). Add a splash of beef stock if the sauce has thickened too much.

Storage & reheating

Room temperature: up to 2 hours (not recommended for long storage). Refrigerator: 3–4 days in an airtight container. Freezer: up to 3 months in a freezer-safe container or zip-lock bag (leave ½ inch headspace). To reheat from frozen, thaw overnight in the fridge, then warm gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of stock if needed.

Substitutions

full-bodied red wine (Burgundy or Bordeaux blend) → Dry red wine blend, Syrah, or even dry port wine. Avoid overly fruity wines; choose fuller-bodied varietals. Pinot Noir will work but is more delicate.
beef stock or broth, preferably homemade → Chicken or vegetable stock, or water. Beef stock is ideal, but chicken stock produces a lighter sauce. Water works in a pinch but will be less rich. If using store-bought broth, choose low-sodium so you can control seasoning.
oxtail, cut into 1½- to 2-inch pieces → Beef short ribs, beef chuck roast (cut into 2-inch chunks), or lamb shoulder. Short ribs will cook slightly faster (6–7 hours). Chuck will be done in 5–6 hours. The sauce method remains identical; adjust cook time based on thickness.
fresh thyme sprigs → 1 teaspoon dried thyme, or a mix of dried rosemary and oregano. Dried herbs are more potent; use half the amount. Dried thyme is a perfect substitute if fresh is unavailable.