Slow-Roasted Greek Oxtail in a Rich Tomato & Red Wine Sauce
Oxtail Kokkinisto is Greek comfort food at its finest! Tender, slow-roasted oxtail simmered in a rich tomato and red wine sauce, fragrant with warm spices and fresh herbs. After three hours in the oven, the meat becomes beautifully tender, practically falling off the bone, while the sauce develops a deep, luscious flavor.
Serve it over hilopites, wide ribbons of pasta, creamy mashed potatoes, or thick-cut Greek fries. And don’t forget some crusty bread for soaking up that gorgeous sauce!
Ingredients
2 lbs oxtail, cut into pieces
2 tbsp extra virgin olive oil
1 medium yellow onion, finely chopped
1 medium carrot, sliced
1 celery stalk, chopped
3 garlic cloves, minced
½ cup dry red wine
1 can (14–15 oz) crushed tomatoes
1 tbsp tomato paste
½–¾ cup beef stock or water
1–2 bay leaves
1 small cinnamon stick
2 whole allspice berries
1–2 whole cloves (optional)
½ tsp dried Greek oregano
½ tsp fresh thyme, finely chopped
½ tsp fresh rosemary, finely chopped
½ tsp honey (optional)
Salt and freshly ground black pepper, to taste
Fresh parsley, for garnish (optional)
Directions:
Preheat the oven to 325°F.
Pat the oxtail pieces dry with paper towels and season generously with salt and freshly ground black pepper.
Heat the olive oil in a Dutch oven over medium-high heat. Brown the oxtail pieces on all sides, working in batches if necessary. Remove and set aside.
In the same pot, add the onion, carrot, and celery. Sauté for approximately 5–7 minutes, until the vegetables begin to soften. Add the garlic and cook for another minute.
Stir in the tomato paste and allow it to cook for 1–2 minutes, until slightly darkened and fragrant.
Pour in the red wine, scraping the bottom of the pot to release all the browned bits. Allow the wine to simmer for 3–5 minutes.
Add the crushed tomatoes, beef stock, bay leaves, cinnamon stick, allspice, cloves, and oregano. Stir to combine.
Return the browned oxtail pieces to the pot, along with any accumulated juices. The liquid should reach approximately halfway to two-thirds up the meat. Add additional stock or water if necessary.
Cover the Dutch oven and transfer it to the preheated oven. Slow roast for approximately 3 hours, checking occasionally to ensure there is sufficient liquid. Turn the oxtail pieces once or twice during cooking.
The oxtail is ready when the meat is exceptionally tender and pulls away easily from the bone. If necessary, continue roasting until tender.
Remove the cinnamon stick, bay leaves, and whole spices. If the sauce needs thickening, remove the meat and simmer the sauce uncovered on the stovetop until it reaches the desired consistency.
Taste and adjust the seasoning. Add a little honey if the tomato sauce needs its acidity balanced.
Serve hot with hilopites, mashed potatoes, or thick-cut Greek fries, making sure to spoon plenty of that rich sauce over everything.
Kali Oreksi!
