Comments on: French Style Braised Oxtail (Queue de Boeuf aux Carottes)

By: Alexander

Alexander — Fri, 26 Jun 2026 00:53:02 +0000

Oven braising is a mistake. That type of heat tends to liquefy the fat, which spoils the sauce.

By: Audrey

Audrey — Tue, 17 Dec 2024 07:37:34 +0000

In reply to Lou. Hi, Lou. There really isn't a substitute for the red wine, but in this case, since you're already using 750ml, I would increase the amount of beef stock in the recipe. Yes, the flavor will be altered, but it should still be delicious as the wine will definitely still be present. Hope you'll enjoy!

By: Lou

Lou — Mon, 16 Dec 2024 19:36:05 +0000

I only have a 750 bottle of wine. What can I sub. For two more cups. I have 3.8 lbs of oxtails

By: Audrey

Audrey — Mon, 22 Apr 2024 06:31:49 +0000

In reply to Michael A Tiffith. They're delicious, Michael. One of my husbands favorite dishes is jamaican style oxtails, and while very different in flavor, he loved these too.

By: Michael A Tiffith

Michael A Tiffith — Sun, 21 Apr 2024 18:16:46 +0000

Oxtails Frenchy sounds good

By: Audrey

Audrey — Mon, 11 Mar 2024 07:41:42 +0000

In reply to michele.

I appreciate this so much, Michele! Great tips for those using the InstantPot, which I unfortunately don’t have experience with. I’m certain this will help others who have this wonderful machine 🙂

So glad you enjoyed the recipe and your glass (or two) of wine.

By: michele

michele — Sun, 10 Mar 2024 20:56:17 +0000

This is a rich and filling dish that calls for a really good full bodied red wine as an accompaniment. I made it using my InstantPot, sauteeing the meat and veg then cooking for 5 hours on the high slow cooker setting, then removing the meat and reducing the sauce a bit. I used a French merlot for the cooking wine. It turned out beautifully, and was an easy dish to cook ahead of time, the day before, which also allowed for removing what was quite a lot of congealed fat before reheating.

Thank you Audrey!

By: Audrey

Audrey — Wed, 21 Feb 2024 13:55:05 +0000

In reply to Sharon. No, unfortunately I am not an expert in the nutritional facts of dishes, and would never want to mislead my readers by mistakenly providing incorrect information. My apologies.

By: Sharon

Sharon — Wed, 21 Feb 2024 13:02:30 +0000

Do you know the sodium content of this?

By: Audrey

Audrey — Wed, 31 Jan 2024 14:27:41 +0000

In reply to Alyria.

Bonjour, Alyria. This recipe would absolutely work in a crock pot. I would like to think 8hrs on low, or 4-5hrs on high would give you very similar results (although I must confess, I haven’t used a crock pot for this)

I would definintely not skip out on browning the oxtails though. If time permits, I would do everything as stated in the recipe, but change the cooking method… Just place everything in the crockpot to cook once Steps 1-3 have been completed.

Would love to hear back about what you thought of it 🙂