Here’s a recipe you can follow for Savory Braised Oxtails with Herb-Infused Sauce:
Ingredients:
For the Oxtails:
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4-5 pounds of oxtails
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2 tablespoons vegetable oil (for browning)
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1 large onion, roughly chopped
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2 carrots, roughly chopped
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2 celery stalks, roughly chopped
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4 garlic cloves, smashed
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1 teaspoon dried thyme
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1 teaspoon dried rosemary (or a couple of sprigs fresh)
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2 bay leaves
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1 tablespoon tomato paste
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1 cup dry red wine (or beef broth)
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4 cups beef broth (or enough to cover the oxtails)
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Salt and pepper, to taste
For the Herb-Infused Sauce:
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1/4 cup fresh parsley, finely chopped
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1 tablespoon fresh thyme leaves, chopped
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1 tablespoon fresh rosemary, chopped
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2 tablespoons butter (optional, for a silkier finish)
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1 teaspoon balsamic vinegar (optional, for acidity and depth)
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Freshly ground black pepper, to taste
Instructions:
1. Prepare the Oxtails:
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Preheat your oven to 300°F (150°C).
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Pat the oxtails dry with paper towels and season generously with salt and pepper.
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Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat.
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Brown the oxtails in batches, turning them so all sides are evenly browned. Once browned, remove them from the pot and set aside.
2. Sauté the Vegetables:
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In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté for about 5-7 minutes until the vegetables soften and the onions become translucent.
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Stir in the tomato paste and cook for another 1-2 minutes until it darkens slightly.
3. Deglaze and Add Liquids:
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Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half (about 5-7 minutes).
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Add the beef broth, thyme, rosemary, bay leaves, and a pinch of salt and pepper. Stir to combine.
4. Braise the Oxtails:
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Return the oxtails to the pot, ensuring they’re submerged in the liquid (add more broth if needed). Bring the mixture to a simmer.
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Cover the pot with a lid and place it in the preheated oven. Braise the oxtails for 3 to 4 hours, or until the meat is fork-tender and falling off the bone.
5. Finishing the Sauce:
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Once the oxtails are done, remove them from the pot and set aside.
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Strain the braising liquid into a saucepan to remove the vegetables and herbs. Discard the solids.
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Bring the liquid to a simmer over medium heat to reduce slightly (for about 10-15 minutes). If you like, you can whisk in a bit of butter to give the sauce a silky texture.
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Stir in the fresh parsley, thyme, rosemary, and balsamic vinegar (if using) for a bright, herbaceous finish.
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Taste and adjust seasoning with salt and pepper if needed.
6. Serve:
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Serve the braised oxtails on a platter or individual plates. Spoon the rich, herb-infused sauce over the top.
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This dish pairs wonderfully with mashed potatoes, polenta, rice, or crusty bread to soak up the delicious sauce.
This dish is incredibly flavorful and the slow braising process ensures the oxtails become melt-in-your-mouth tender. The herb-infused sauce adds a burst of freshness that balances the richness of the meat. Let me know if you’d like any adjustments to the recipe!