Braised Oxtail Recipe
🕒 Cook Time: 3.5 to 4 hours | 🍽 Servings: 4–6
Ingredients
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3–4 lb oxtails
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Salt and pepper, to taste
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2–3 tbsp oil (vegetable or olive oil)
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1 large onion, chopped
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2–3 carrots, chopped
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2 celery stalks, chopped
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4 cloves garlic, minced
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2 tbsp tomato paste
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2 cups beef broth
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1 cup red wine (or extra broth)
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1 tbsp Worcestershire sauce
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2 sprigs fresh thyme (or 1 tsp dried)
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1 sprig fresh rosemary (or 1/2 tsp dried)
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2 bay leaves
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Optional: 1 tsp allspice or a dash of cloves (for a Caribbean twist)
Instructions
1. Prep and Season
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Pat oxtails dry with paper towels.
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Season generously with salt and pepper.
2. Sear the Oxtail
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In a heavy-bottomed pot or Dutch oven, heat oil over medium-high heat.
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Sear oxtails in batches until browned on all sides (about 3–4 minutes per side).
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Remove and set aside.
3. Sauté Aromatics
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In the same pot, add chopped onion, carrot, and celery. Sauté for 5–7 minutes until softened.
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Add garlic and tomato paste; cook another minute until fragrant and slightly caramelized.
4. Deglaze
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Pour in wine and scrape up the browned bits from the bottom of the pot.
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Simmer for 2–3 minutes to reduce slightly.
5. Braise
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Return oxtails to the pot. Add beef broth, Worcestershire sauce, herbs, and bay leaves (and spices if using).
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Liquid should nearly cover the meat.
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Bring to a simmer, cover tightly with lid.
6. Slow Cook
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Oven Method: Bake at 300°F (150°C) for 3.5 to 4 hours, until the oxtail is very tender.
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Stovetop Method: Simmer covered on low heat for same time.
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Slow Cooker: 8–9 hours on low or 5–6 hours on high.
7. Finish
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Skim off excess fat from the top.
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(Optional) Thicken sauce with a cornstarch slurry or reduce uncovered on the stovetop until rich.
Serving Suggestions
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Serve over creamy mashed potatoes, polenta, rice, or buttered noodles.
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Garnish with chopped parsley or scallions.
Would you like a Caribbean-style version with Scotch bonnet, browning, and butter beans?