Here’s a rich, deeply flavorful Braised Oxtail recipe — slow-cooked until meltingly tender, perfect for a cozy and satisfying meal.
🥘 Braised Oxtail
Ingredients (Serves 4–6):
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3–4 lbs (1.5–1.8 kg) oxtail pieces, trimmed of excess fat
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Salt and freshly ground black pepper
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2–3 tbsp vegetable oil
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1 large onion, chopped
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2 carrots, peeled and chopped
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2 celery stalks, chopped
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4–6 garlic cloves, smashed
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2 tbsp tomato paste
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2 cups red wine (or beef broth)
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3 cups beef broth
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2 bay leaves
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4–5 sprigs fresh thyme (or 1 tsp dried)
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1 tsp smoked paprika (optional)
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1 tbsp Worcestershire sauce
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1 tsp brown sugar (optional, balances acidity)
Instructions:
1. Season and Sear:
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Pat oxtail dry and season generously with salt and pepper.
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Heat oil in a large Dutch oven over medium-high heat.
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Sear oxtail in batches until well browned on all sides (about 3–4 minutes per side). Remove and set aside.
2. Sauté the Base:
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In the same pot, add onions, carrots, celery, and a pinch of salt. Cook 5–7 minutes until softened.
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Stir in garlic and tomato paste, cooking another 1–2 minutes.
3. Deglaze:
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Pour in red wine (or broth), scraping up brown bits from the bottom of the pot.
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Simmer 5 minutes to reduce slightly.
4. Simmer & Braise:
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Return oxtail to the pot. Add beef broth, thyme, bay leaves, Worcestershire, paprika, and brown sugar if using.
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Bring to a simmer, then cover and transfer to a 300°F (150°C) oven.
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Braise for 3 to 3.5 hours, until meat is fork-tender and falling off the bone.
5. Finish:
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Remove oxtail and strain sauce if desired (or keep veggies for a rustic look).
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Skim excess fat. Simmer sauce on stovetop if you’d like it thicker.
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Return oxtail to sauce to warm through.
🍽️ Serve With:
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Creamy mashed potatoes
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Polenta or rice
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Crusty bread for dipping
🔥 Tips:
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Make ahead: It tastes even better the next day.
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Skim fat easily: Chill overnight and remove solidified fat from the top.
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For Caribbean-style flair: Add allspice, scotch bonnet, and scallions.