1 lb bag of baby potatoes
3-4 lbs oxtails
1 tbsp Worcestershire sauce
1 tsp olive oil
1 tsp dried basil
1 can beef broth or 2 cups
1 cup red wine
6 cloves large ones, cut in 1/2 garlic
1 teaspoon dried oregano
2 bay leaves
1 (8 oz) can tomato sauce
1/2 sweet onion cut into 6 wedges
4 medium cut into 2-inch lengths carrots


Preheat oven to 300 to 350 °F.
Sprinkle the oxtails liberally with your favorite seasoning on both sides.
Oil the bottom of a heavy oven-proof Dutch oven with the olive oil. Once heated, put the oxtails and sear
on all sides.
Remove and reserve. Scrape the brown pieces from the bottom of the pan.
Add the beef broth, red wine, garlic cloves, and Worcestershire sauce. Stir.
Add oregano, basil, bay leaves, tomato sauce, hot sauce, and the reserved oxtails. Stir to combine all
Cover tightly, place in the oven, and bake for 3 to 4 hours.
Remove from the oven and bring it to a simmer on the stovetop.
Add the sweet onion wedges, red potatoes, carrots, and garlic to the pot.
Cover and boil until the potatoes are almost tender, about 10-15 minutes.
I only used the Dutch oven to brown and mix the liquid ingredients and then put everything in the
roasting pan instead of using the Dutch oven.
It needs to cook a bit longer this way, but both ways are great.


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