At the table
Separate a manageable piece from the shared dish, then ease the meat off the bones. Spoon some sauce over the meat; leave the bones aside.
Contains beef and wine. Cooking does not ensure all alcohol disappears. Watch for bones and hot sauce.
Vegetables, herbs and sauce vary. Chestnuts belong to this version, not every serving. The illustrated preparation contains no chilli.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Vegetables, herbs and sauce vary. Chestnuts belong to this version, not every serving. The illustrated preparation contains no chilli.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Rich beef and wine flavour, gentle tomato acidity and vegetable sweetness.
- Chili heat
- Texture
- Tender meat around firm bones, soft vegetables and a rich sauce.
- How it’s made
- Slowly braise oxtail with red wine, carrot, onion, shallot, chestnuts, oregano, tomato paste and water.
Vegetables, herbs and sauce vary. Chestnuts belong to this version, not every serving. The illustrated preparation contains no chilli.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Macau.
About this regional connection
Macau: MGTO documents dish inMacau; selectedcompleteversion isnotexclusive oruniformlocalrecipe.
Ask if they have it first
请问你们有红酒烩牛尾吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A slow-cooked dish in Macau
This account describes a tradition or story, rather than an established historical fact.
Macau’s Portuguese and Macanese tables include wine-based braises as well as seafood and rice dishes. Oxtail rewards slow cooking: the meat becomes tender while its connective tissue enriches the sauce. The accompanying vegetables and herbs depend on the preparation.