Red Wine Braised Oxtail with Creamy Polenta and Honey Glazed Carrots

oxtail fixed

I love this recipe, great for these colder months. It is very easy to make, it just takes a couple of hours because the meat needs to be braised. The flavors are definitely worth the wait though. The red wine sauce goes really well with the creamy polenta and the meat just falls off the bone.

This recipe serves 2.


For the stew:

4 big pieces of Oxtail, about 1 kilo (seems like a lot but it has a lot of bone)

One onion cut in half

2 cloves of garlic, peeled.

1 bay leaf

One bottle of red wine

7 cups of beef stock

500grs of tomato puree

One tablespoon of sugar

½ cup of port

Olive oil to seal the meat

Salt and pepper to taste

Fresh thyme for decoration

For the glazed carrots:

8 small rainbow carrots, peeled

2 tablespoons of butter

2 tablespoons of honey

Pinch of celery salt

1/2 cup of water

For the Polenta:

3/4 cup of polenta

4 cups of broth (chicken or vegetable)

Pinch of salt

1 tablespoon of butter

30grs of grated Parmesan cheese


To braise the oxtails:

Add about 2 tablespoons of olive oil to a Dutch oven over medium heat. Add the oxtails and sear them on both sides. Take the meat out and set it aside.

Add the onion, garlic, tomato puree, sugar and bay leaf. Stir

Place the meat back in the Dutch oven. Add the red wine, stock, salt and pepper.

Let it cook covered, over medium heat for about 2.5 to 3 hours. Check from time to time that it has enough liquid; otherwise add more stock. You know it’s done when the meat pulls apart from the bone using just a fork.

Once the meat is cooked, remove it from the Dutch oven. Strain the sauce. Then place the sauce back in the pot, add the port and let it reduce.

Once the sauce has reduced and thickened, place the meat back in the pot. Baste them so they don’t get dry.

To glaze the carrots:

Melt the butter over medium heat in a large pan. Then add the carrots, celery salt, honey and water. Cover it with a lid and let it cook for about 5 minutes. Then remove the lid and let it cook for 1 extra minute. Pinch one carrot with a knife to check if its cooked through. If not let them cook a bit longer. Set aside.

Cook the polenta just before serving:

First warm up the broth with the salt. On low heat, slowly add the polenta while whisking. This way you won’t have any lumps. Let it cook for about 10 minutes, stirring with a wooden spoon. Then add the butter, Parmesan cheese and mix well until both have melted. Serve Immediately.

Once the polenta is cooked, divide it among 2 plates. Add the oxtails, carrots and garnish with some fresh thyme.

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