Red-wine oxtail 红酒炖牛尾
Red-wine oxtail is featured among the local specialties of Macau.
Oxtail is slowly cooked in red wine. Choose it when you want a substantial shared main.
How it is made
Oxtail is browned and slowly braised with red wine and vegetables until the meat loosens around the bones. The cooking liquid is reduced into a rich sauce.
Flavour & texture
The dish is deeply savory, with soft meat, gelatinous connective tissue and wine-derived acidity. Bones are a substantial part of the serving.
Local roots & traditions
Red-wine oxtail appears in Macau's Portuguese-influenced restaurant repertoire and suits a leisurely shared dinner.
How to order Red-wine oxtail
Allow for a substantial portion and order bread, potatoes or rice to accompany the sauce.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Crab curry 咖喱蟹 →
Crab is cooked in a curry sauce, often enriched with coconut, and served in shell pieces. The sauce and crab size vary by restaurant, while bread or rice may be offered alongside. Sweet crab meat contrasts with aromatic spice and a creamy, savory sauce; shelling slows the meal and leaves sauce on the hands.
Minchi 免治 →
Minced pork, beef or a mixture is cooked with aromatics and seasonings, then combined with small fried potato pieces. Rice and a fried egg commonly accompany the dish. Savory minced meat contrasts with soft or crisp potato cubes, while egg yolk can enrich the rice.
Questions before you order
What name should I show when ordering?
Show 红酒炖牛尾 for Red-wine oxtail. Allow for a substantial portion and order bread, potatoes or rice to accompany the sauce.
Sources & reading
Recipes and servings vary between kitchens.