🍲 Braised Oxtail Recipe
🧾 Ingredients (Serves 4–6)
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3–4 lbs oxtail, trimmed
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Salt & 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, 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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1 cup red wine (or beef broth)
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3 cups beef broth
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1–2 bay leaves
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1 tsp dried thyme (or a few sprigs of fresh)
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1 tsp smoked paprika (optional)
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1 tbsp Worcestershire sauce
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Optional: 1 tsp brown sugar (for balance)
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Optional: 1 can (14 oz) crushed tomatoes or diced tomatoes (for a tomato-based version)
🔪 Instructions
1. Prep and Sear the Oxtail
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Pat oxtail dry and season generously with salt and pepper.
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In a heavy-bottomed pot or Dutch oven, heat oil over medium-high heat.
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Brown the oxtail in batches on all sides (about 3–4 minutes per side). Set aside.
2. Sauté the Aromatics
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In the same pot, add more oil if needed. Sauté onion, carrots, and celery until softened (5–6 minutes).
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Add garlic and cook for 1 minute more.
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Stir in tomato paste and cook for another 1–2 minutes until darkened slightly.
3. Deglaze and Build the Sauce
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Pour in red wine to deglaze, scraping up the brown bits from the bottom.
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Let it simmer for 2–3 minutes.
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Add beef broth, Worcestershire, thyme, bay leaves, paprika, (tomatoes if using), and brown sugar if needed.
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Return the oxtail to the pot. Make sure they’re mostly submerged in liquid.
4. Braise
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Stovetop or Oven: Cover and simmer on low heat for 3–4 hours or until the meat is fork-tender.
OR
Transfer to a 300°F (150°C) oven, covered, for the same time. -
Slow Cooker: Cook on LOW for 8–9 hours or HIGH for 5–6 hours.
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Instant Pot: Use the “Meat/Stew” setting or pressure cook for 45–50 minutes, natural release.
5. Finish and Serve
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Skim off any excess fat from the surface.
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Remove bay leaves and thyme stems.
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Optional: Remove oxtail, shred meat, and return to sauce for easier serving.
Serve hot over mashed potatoes, rice, polenta, or crusty bread.
🌟 Tips & Variations
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Add beans (like butter beans) for a Caribbean twist.
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Finish with a splash of vinegar or squeeze of lemon to brighten the rich sauce.
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Make ahead: even better the next day once the flavors deepen.
Want a Jamaican-style oxtail version with Scotch bonnet, allspice, and butter beans? I can send that too!