Baked Ox Tail Stew


  • oven safe pot
  • 2 lbs ox tail
  • 1/2 onion
  • 1/2 lb carrots
  • 1/2 lb potatoes
  • 5 stalks celery
  • 1 cup red wine
  • 1 & 1/2 cup water
  • salt & pepper
  • thyme
  • olive oil


Preheat the oven to 350 degrees F. Wash the ox tail and all the vegetables. Cut all the vegetables, save for the onion, into similar, bite-sized pieces. Slice the onion vertically into slivers.


Oil up the pot and heat it up on the stove top. Add the ox tail and stir until the meat is almost brown, then add onions. When the onions have softened, add the wine and water, and bring it to a boil. Add the remaining vegetables, along with all the seasonings. Place the entire pot into the oven and let it bake for about 90 minutes. Depending on your pot, you may need to add more water.