Yield: 6 to 8 servings
Active Time: 1 hour 15 minutes
Total Time: 4 hours 45 minutes
Ease of Preparation: Easy


  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 dried bay leaves
  • 6 slices bacon (about 6 ounces), chopped
  • 3 1/2 pounds oxtail pieces
  • Kosher salt and freshly ground black pepper
  • 1 cup plus 1 tablespoon all-purpose flour
  • Vegetable oil, if needed
  • 1 large white onion, cut into medium dice
  • 5 carrots, 2 cut into medium dice and 3 cut on the bias (rainbow carrots would be great here!)
  • 1 1/2 cups beef broth
  • 1 1/2 cups red wine
  • 4 cloves garlic, smashed
  • 2 cups cremini mushrooms, sliced thick
  • 1 tablespoon unsalted butter, at room temperature


Make a bouquet garni by tying the rosemary, thyme and bay leaves together with butchers’ twine or a clean rubber band and set aside.

In a large, heavy pot, cook the bacon over medium-high heat until crispy, about 5 minutes. Remove the bacon and drain on paper towels. Set aside.

Season the oxtail pieces with salt and pepper and coat in 1 cup of the flour. Working in 2 to 3 batches, add the oxtails to the rendered bacon fat in the pot and cook until browned on all sides, about 8 minutes per batch. Add some oil vegetable oil to the pot between batches if needed.

Reduce the heat to medium low. Add the onion, diced carrots and garlic to the pot. Saute until the onion is soft, stirring occasionally, 4 to 6 minutes.

Pour in the broth and red wine, add the bouquet garni and stir to combine. Add the oxtails. Bring to a boil, then reduce the heat, cover and simmer until the meat is almost tender, about 3 hours.

Stir in the remaining (bias-cut) carrots and the mushrooms. Cover and simmer gently until the meat and vegetables are tender, 30 to 40 minutes longer.

In a small bowl, mix the remaining 1 tablespoon of flour and the butter together into a smooth paste. Add the paste to the pot and simmer (uncovered) until the sauce thickens slightly, stirring occasionally, 5 to 7 minutes.

Remove the bouquet garni. Taste and adjust the seasoning with more salt and pepper. Garnish with the reserved crispy bacon.

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