Saucy Rossy BBQ
Beef

Red Wine Braised Oxtail

Vessel Meats oxtail seared in a Dutch oven and braised low and slow in Blomidon Baco Noir with onion, garlic, and carrots until fall-apart tender.

Time~3 hrs CategoryBeef Watch4:48
Red Wine Braised Oxtail — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Season the oxtail generously with Gochu Knees Weak BBQ seasoning.
  2. 2Sear the oxtails on all sides in a hot Dutch oven.
  3. 3Add the onion, garlic, and carrots and cook briefly.
  4. 4Deglaze the pan with Blomidon Estate Winery Baco Noir and top up with beef broth.
  5. 5Cover and braise low and slow for 3 hours, until the oxtail is rich and fall-apart tender.
  6. 6Serve the oxtail with the braising vegetables and pan juices spooned over top.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Beef
Beef is a complete protein and one of the best food sources of highly absorbable heme iron, zinc, and vitamin B12 — key for energy, immunity, and healthy blood. Fattier BBQ cuts are calorie-dense, so lean trimming and sensible portions keep it balanced.
Garlic
Garlic adds big flavour for almost no calories and contains sulphur compounds (like allicin) long studied for heart and immune benefits. It's one of the healthiest ways to season a cook.
Onion
Onions are low-calorie aromatics rich in fibre, vitamin C, and antioxidants such as quercetin. They add depth and gentle sweetness without much fat or salt.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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