Braised oxtail is a rich, flavorful dish that’s perfect for a comforting, hearty meal. The slow-cooking process transforms the oxtail into tender, melt-in-your-mouth pieces of meat that are infused with savory flavors. It’s perfect served with mashed potatoes, rice, or even crusty bread to soak up all the delicious sauce.
Here’s a detailed recipe for Braised Oxtail:
Braised Oxtail Recipe
Ingredients:
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2-3 lbs oxtail, cut into pieces
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2 tablespoons vegetable oil (or any cooking oil)
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1 large onion, finely chopped
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3-4 cloves garlic, minced
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2 medium carrots, chopped
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2 celery stalks, chopped
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1 teaspoon fresh thyme (or 1/2 teaspoon dried)
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1-2 bay leaves
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1 cup red wine (optional, can substitute with beef broth)
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4 cups beef broth (or stock)
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1 tablespoon tomato paste
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2 tablespoons Worcestershire sauce
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1 teaspoon sugar (optional, to balance acidity)
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Salt and pepper, to taste
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1 tablespoon flour (optional, to thicken the sauce)
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Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Oxtail:
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Start by patting the oxtail pieces dry with paper towels. This will help them brown more easily during searing.
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Season the oxtail generously with salt and pepper on all sides.
2. Brown the Oxtail:
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Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat.
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Working in batches (don’t overcrowd the pot), sear the oxtail pieces on all sides until they develop a deep brown color. This should take about 4-5 minutes per side.
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Once browned, remove the oxtail from the pot and set aside.
3. Sauté Vegetables:
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In the same pot, reduce the heat to medium.
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Add onion, garlic, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables begin to soften and the onion becomes translucent.
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Add the tomato paste, and cook for another 1-2 minutes until it darkens slightly and releases its flavor.
4. Deglaze the Pot:
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Pour in 1 cup of red wine (if using), scraping the bottom of the pot with a wooden spoon to release any brown bits left from searing the meat (this adds flavor!).
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Allow the wine to reduce for 2-3 minutes.
5. Add Broth and Seasonings:
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Add beef broth, Worcestershire sauce, thyme, and bay leaves to the pot. Stir well to combine.
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Return the oxtail pieces to the pot. If needed, add more broth or water to ensure the oxtail is mostly submerged in the liquid.
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Bring the mixture to a boil.
6. Braise the Oxtail:
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Once the liquid is boiling, reduce the heat to low and cover the pot with a lid. Allow the oxtail to braise gently for 2.5 to 3 hours or until the meat is fork-tender and falls off the bone easily.
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Stir occasionally and check the liquid level. Add more broth or water if it gets too low. You want the oxtail to be mostly covered by the liquid.
7. Optional – Thicken the Sauce:
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If you prefer a thicker sauce, once the oxtail is done braising, you can remove the oxtail pieces and vegetables from the pot.
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Mix 1 tablespoon of flour with a bit of water to make a slurry, and whisk it into the remaining liquid. Bring to a boil, then reduce the heat to a simmer until the sauce thickens to your desired consistency.
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If you don’t want to use flour, you can simmer the sauce uncovered for a few minutes to reduce it.
8. Final Seasoning:
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Taste the sauce and adjust seasoning as needed, adding more salt, pepper, or Worcestershire sauce.
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Add a pinch of sugar if the sauce tastes too acidic from the tomatoes or wine.
9. Serve:
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Serve the braised oxtail hot, garnished with fresh chopped parsley. Pair it with mashed potatoes, steamed rice, or crusty bread to soak up the rich, flavorful sauce.
Tips:
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Marinate the Oxtail: If you have time, marinate the oxtail overnight with some herbs and spices before searing. This will deepen the flavor.
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Slow Cooker Option: After browning the oxtail and sautéing the vegetables, you can transfer everything into a slow cooker. Set it to low for 6-8 hours or until the oxtail is tender.
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Adding More Flavor: For an even deeper flavor, add some mushrooms, parsnips, or potatoes to the braise during the last hour of cooking.
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Leftovers: This dish tastes even better the next day! The flavors meld together, and it’s perfect for reheating.
Serving Suggestions:
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Mashed Potatoes: The rich sauce from the oxtail is perfect for pouring over creamy mashed potatoes.
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Rice: Steamed white rice or a bed of fluffy jasmine rice will soak up the braising liquid and complement the dish beautifully.
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Vegetables: A simple vegetable side like green beans, braised cabbage, or a roasted root vegetable medley will balance the richness of the oxtail.
This braised oxtail recipe is a true comfort food and great for special occasions or when you want to treat yourself to a hearty, flavorful meal. It’s all about the slow-cooked, tender meat and the rich sauce that develops over time. Enjoy the dish and let me know how it turns out if you give it a try! Would you serve this for a family dinner or as a special meal for guests?