Beef Oxtail in Chipotle Sauce

  • Serves: 6
  • Prep time: 15 mins
  • Cook time: 3 hrs
  • Method: Slow-cook


  • 12 oxtail pieces
  • 2 tbsp olive oil
  • Salt
  • 4 small carrots, finely diced
  • 4 stalks celery, finely diced
  • 1 medium onion, finely diced
  • 4 cloves garlic, crushed
  • 2 tbsp flour
  • 4 Chipotle peppers in Adobo sauce
  • 2 teaspoons adobe sauce from Chipotle peppers
  • 2 cups red wine
  • 1 cup beef stock
  • 2 bay leaves


  1. Place a heavy based frypan or heat proof casserole dish over medium heat. Add olive oil, and heat until it is very hot but not yet smoking. Season the short ribs generously with salt and pepper.
  2. Add short ribs to the pot, working in batches if necessary. Cook the ribs until browned on all sides, then set aside.
  3. Remove excess fat from the pan, leaving about 2 tablespoons in the pan. Add carrots, celery, onion, and garlic to oil and cook over medium heat, stirring occasionally, until vegetables are soft. Season with salt and pepper.
  4. Add flour, Chipotle peppers and Adobo sauce to the casserole, and stir to combine. Deglaze the pan with the wine, stirring with a wooden spoon until all the browned bits have been scraped from the pan. Bring to a simmer, then add beef stock.
  5. Return browned ribs to the pan and add the bay leaves. Bring the liquid to a simmer over medium-high heat. Then place the mix into the slow cooker. Cook on high setting until ribs are very tender, about 3 hours.


  • Alternative cuts to use in place of oxtail are shin bone-in and chuck steak.
  • To reduce the level of spice emit the adobe sauce from Chipotle peppers.
  • Chipotle peppers can be found in speciality grocery stores.