Chilean Oxtail in Red Wine — Homemade Cola de Vaca al Vino Tinto Recipe

Versión en Español

Chilean oxtail in red wine, or cola de vaca al vino tinto, is beef oxtail seared and slowly braised with onion, garlic, carrots, celery, cumin, bay leaves, thyme, red wine, and beef broth, with potatoes added halfway, until the meat falls off the bone. It takes 45 minutes of preparation and about 2½ hours of cooking, and serves 4.

It is one of the tastiest stews of Chilean cooking, and its secret is patience, since slow cooking turns the collagen into a silky, glossy sauce.

How to Make Oxtail in Red Wine?

The oxtail is seared on all sides and the pot is deglazed with wine. A sofrito of onion, carrots, celery, garlic, and cumin is cooked, bay leaves, thyme, and the rest of the wine are added, then the meat goes back in with broth and simmers covered for an hour before the potatoes go in for another hour.

Nutritional Information

Each serving of oxtail in red wine contains approximately 650 kcal, 45 g of protein, 30 g of fat, 130 mg of cholesterol, 50 g of carbohydrates, 5 g of sugars, 7 g of fiber, and 850 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Oxtail in Red Wine Recipe

Preparation: 45 minutes
Cooking: 150 minutes
Servings: 4

Ingredients

• 2 kg of beef oxtail, cut into pieces
• 6 garlic cloves
• 4 carrots, sliced
• 4 celery stalks
• 3 cups (720 ml) of beef broth
• 2 cups (480 ml) of red wine
• 2 onions, chopped
• 1 kg of potatoes
• ½ teaspoon of ground cumin
• Thyme
• Bay leaves
• Vegetable oil
• Fine salt
• Black pepper

Instructions

1. In a large pot, heat a splash of oil over high heat, add the oxtail pieces, season with salt and pepper, and sear on all sides. Remove and drain on paper towels. Pour a little of the red wine into the pot and scrape up the browned bits with a wooden spoon.

2. Add the onion and sauté for a few minutes until translucent. Add the carrots, celery, garlic, and cumin, stir, and cook for about 5 minutes. Add a few bay leaves, the thyme, and the rest of the red wine, adjust the seasoning, and cook over medium high heat for 5 more minutes.

3. Return the oxtail to the pot and pour in the beef broth. Cover and cook over medium low heat for 60 minutes. Add the peeled potatoes, taste and adjust the seasoning, add a little more hot broth if needed, and cook for another 60 minutes or until the meat is very tender.

4. If the sauce is too thin at the end, remove the meat and boil the sauce for 10 minutes to reduce and thicken it. Serve right away covered in its sauce, with white rice if you like, and topped with fresh herbs.

Additional Tips

Make it the day before

Chill the stew overnight. The fat sets in a white layer on top that you can lift off easily before reheating, and the flavor improves.

Keep the collagen

Do not trim the white, gelatinous parts around the bone. They melt during the long cooking and give the sauce its shine and body.

Use a pressure cooker

To save time, cook the oxtail in a pressure cooker for about 45 to 50 minutes, although slow cooking gives a deeper flavor.

Frequently Asked Questions (FAQs)

1. Why is my oxtail still tough?

Oxtail has a lot of connective tissue, and if it is tough it simply needs more time. It needs at least 2 to 3 hours over low heat in a regular pot.

2. Is it better the same day or the next?

Like most Chilean wine stews, it tastes even better the next day, when the flavors have settled and the sauce has thickened.

3. What is the difference between rabo and cola?

Rabo is the term used more in Spain, while in Chile people say cola de vaca. Both mean the tail, a gelatinous cut ideal for long braises.

4. Which red wine should I use?

A dry, full bodied red such as Cabernet Sauvignon, Carmenère, or Merlot adds depth without making the dish too sweet.

What Is Cola de Vaca?

Cola de vaca is the Chilean name for oxtail. It is an inexpensive, bony cut full of collagen, which is why slow braises such as this red wine stew turn it into one of the richest dishes of home cooking.

Benefits of Oxtail

Oxtail provides protein, iron, and potassium, while the carrots, celery, and potatoes in the stew add vitamins A and C and fiber.

Did You Know?

Because it takes hours to cook, oxtail in red wine is often reserved in Chile for weekends, special occasions, and family gatherings.

Recommended

• Chilean Oxtail Soup Recipe
• Chilean Osso Buco in Dark Beer Recipe
• Chilean Beef Stew Recipe
• Chilean Pollo al Coñac Recipe