15 minutes
Cook Time
3 hours 45 minutes
Cooking Level


  • 3 Pure Flavor® Sweet Bell Peppers, chopped
  • 1 lb Pure Flavor® Luna® Sweets Cocktail Tomatoes, quartered
  • 3 large bay leaves
  • 1 yellow onion, finely chopped
  • 2 ½ lbs oxtail
  • 3 cups beef stock
  • 1 cup carrots, peeled & chopped
  • 1 cup red wine
  • ¼ cup olive oil, divided
  • 2 tbsp garlic, finely chopped
  • 2 tbsp flat-leaf parsley, finely chopped, for garnish
  • Salt & pepper, to taste


Step 1

Preheat oven to 325°F.

Step 2

In an oven safe pot, heat 2 tablespoons of oil on medium-high heat. Season oxtail with salt and pepper, then sear until browned, about 10 minutes on each side. Remove meat and set aside.

Step 3

In the same pot, add remaining oil, onions, carrots, garlic and tomatoes and cook for 10 minutes. Add in bell peppers and cook for 2 minutes. Remove vegetables from pot and set aside.

Step 4

Add wine to pot and reduce for 1 minute. Next, add back in the oxtail and vegetables, then add stock, and bay leaves. Bring to a boil, stir, cover, and place in oven.

Step 5

Cook for 3 hours, checking every hour to make sure the liquid has not fully reduced.

Step 6

To serve, remove bay leaves and season with salt & pepper to taste. Add parsley and serve.

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