Beef Oxtail. Slow-braised Tuscan beef oxtail in wine reduction, served with green peas and rice pilaf.
Italian recipe. Entree. Beef.
Ingredients include beef oxtail, red wine, green peas, rice pilaf, aromatic vegetables, and olive oil.
Techniques include slow braising, wine reduction, stock simmering, and rice pilaf preparation.
Nutrition tags: high protein, comfort food, slow cooked, Tuscan classic.
Dietary tags: beef, gluten free, high protein, slow braised.
Wine pairings: Brunello di Montalcino, Chianti Classico Riserva, Barolo, Super Tuscan.
Protein: beef. Cut: oxtail. Station: Secondi Station.
Flavor profile: high fat, medium acid, medium salt, high umami, low sweet, low bitter, high earthy, low fresh, low spice, high richness.
Wine logic: structured full-bodied Italian red wines complement the deep savory richness and gelatinous texture of the braised oxtail.
Related terms: coda di bue, Tuscan braised beef, Italian comfort cuisine, slow cooked oxtail, Mediterranean braised meat, Chef David Giani.
Beef Oxtail (Coda di Bue)
Slow-braised Tuscan beef oxtail in wine reduction, finished with vegetables and served with green peas and rice pilaf.
SecondiBeef • OxtailTier 3
Ingredients
This base recipe yields 4 servings. Adjust servings below to scale ingredient quantities automatically.
Base recipe = 4 servings.
2000 g beef oxtail, cut into segments
150 g yellow onion
300 g carrots
60 g celery
300 g button mushrooms
40 ml extra virgin olive oil
30 g tomato paste
40 g beef demi-glace
9 g garlic
1 g laurel/bay leaves
300 ml white wine
28 g Italian parsley
300 g green peas
300 g rice pilaf (dry rice equivalent)
Method
Marinate the oxtail overnight with wine and aromatics for deeper flavor.
Sear the oxtail segments until richly golden on all sides.
Build a vegetable base with onion, carrots, celery, mushrooms, garlic, and olive oil.
Add tomato paste and beef demi-glace, then deglaze with the marinade and reduce.
Return the oxtail to the pot, cover tightly, and braise at 325°F / 165°C for about 2 hours until tender.
Finish the sauce, fold in the vegetables, and serve with green peas and rice pilaf.
Chef’s Note: Oxtail rewards patience. The slow braise melts the connective tissue into the sauce, creating a rich, glossy texture that pairs beautifully with peas, rice pilaf, and a structured red wine.
