Braised Oxtail is a rich, tender, and flavorful dish that’s perfect for a hearty meal. When braised slowly, the oxtail becomes incredibly tender, and the collagen breaks down, creating a beautiful, gelatinous sauce. This is a comforting dish that’s perfect for a cozy dinner. Here’s a simple yet flavorful recipe to get you started:
Braised Oxtail Recipe
Ingredients:
- 3-4 lbs oxtail (cut into segments)
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup red wine (optional, but adds depth of flavor)
- 4 cups beef broth (or enough to cover the oxtail)
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce (optional, for added umami)
- 1 tsp smoked paprika (optional, for a little extra depth)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. Brown the Oxtail:
- In a large, heavy-bottomed pot (such as a Dutch oven), heat the vegetable oil over medium-high heat.
- Season the oxtail pieces with salt and pepper, then brown them in batches. Sear each piece on all sides until deeply browned, about 5-7 minutes per batch. Once browned, set the oxtail aside on a plate.
2. Sauté the Vegetables:
- In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables soften and begin to brown.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize and deepen in flavor.
3. Deglaze the Pot:
- Pour in the red wine (if using) and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine cook down for about 2-3 minutes to reduce slightly.
4. Add the Liquid:
- Return the browned oxtail to the pot. Add enough beef broth to cover the oxtail by about 1-2 inches. Stir in the Worcestershire sauce, soy sauce (if using), smoked paprika, and the thyme and bay leaves.
- Bring the mixture to a boil, then reduce the heat to low.
5. Braise the Oxtail:
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Cover the pot with a lid and simmer gently for about 3-4 hours, or until the oxtail is very tender and falling off the bone. Check the pot occasionally and add more broth or water if necessary to keep the oxtail submerged.
Note: You can also braise the oxtail in the oven at 325°F (160°C) for the same amount of time. Just cover the pot tightly with a lid or foil and place it in the oven.
6. Final Adjustments:
- Once the oxtail is tender, remove it from the pot. If the sauce is too thin, increase the heat and reduce the sauce to your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
7. Serve:
- Return the oxtail to the pot, or serve it in individual bowls with the sauce poured over the top. Garnish with fresh parsley for a pop of color.
Serving Suggestions:
- Serve this braised oxtail over mashed potatoes, polenta, or steamed rice to soak up all the rich, flavorful sauce.
- You can also serve it alongside sauteed greens like spinach or roasted vegetables for a well-rounded meal.
Tips:
- Slow Cooker Option: If you prefer a hands-off approach, you can make this dish in a slow cooker. After browning the oxtail and sautéing the vegetables, transfer everything to the slow cooker, add the broth and seasonings, and cook on low for 6-8 hours or until the oxtail is tender.
- Flavor Variations: For a more international twist, try adding Chinese five-spice, ginger, or a splash of rice vinegar for depth.
- Thickening the Sauce: If you prefer a thicker sauce, you can remove the oxtail once it’s cooked, then simmer the sauce until it reduces or add a little cornstarch slurry (mix 1 tbsp cornstarch with 2 tbsp water) to thicken the sauce.
This Braised Oxtail recipe results in a melt-in-your-mouth dish with deep, comforting flavors that are perfect for cooler weather or any special occasion. The slow cooking process ensures that the oxtail becomes tender and the sauce rich and luxurious. Enjoy!