Braised Oxtail Recipe
🕒 Prep Time: 30 minutes
🕒 Cook Time: 3–3.5 hours
🍽 Serves: 4–6
Ingredients
For the oxtail:
-
3–4 lbs (1.3–1.8 kg) oxtail pieces
-
Salt and freshly ground black pepper
-
2–3 tablespoons vegetable oil
For the braising liquid:
-
1 large onion, chopped
-
2 carrots, chopped
-
2 celery stalks, chopped
-
4 cloves garlic, minced
-
2 tablespoons tomato paste
-
1 cup red wine (optional, or sub with more broth)
-
4 cups beef broth
-
1 tablespoon Worcestershire sauce
-
2 bay leaves
-
1 teaspoon dried thyme (or 2 sprigs fresh thyme)
-
1 teaspoon smoked paprika (optional, for depth)
-
1 tablespoon soy sauce (for umami)
-
1 teaspoon brown sugar (optional)
-
1 cup crushed tomatoes (or diced tomatoes)
-
Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the oxtail:
-
Pat the oxtail dry with paper towels.
-
Season generously with salt and pepper.
-
In a large Dutch oven or heavy pot, heat the oil over medium-high heat.
-
Sear the oxtail pieces on all sides until deeply browned. Work in batches to avoid overcrowding.
-
Remove and set aside.
2. Build the flavor base:
-
In the same pot, add a bit more oil if needed.
-
Sauté onion, carrot, and celery until softened (about 5–7 minutes).
-
Add garlic and cook for another minute.
-
Stir in tomato paste and cook for 1–2 minutes to caramelize slightly.
3. Deglaze and simmer:
-
Pour in red wine to deglaze the pan, scraping up the browned bits (optional).
-
Let it simmer for 2–3 minutes to reduce slightly.
4. Add braising ingredients:
-
Add beef broth, Worcestershire sauce, soy sauce, thyme, bay leaves, smoked paprika, sugar, and crushed tomatoes.
-
Return oxtail pieces to the pot and submerge in the liquid.
-
Bring to a simmer.
5. Braise:
-
Cover the pot with a lid and transfer to a preheated oven at 325°F (160°C).
-
Braise for 2.5 to 3.5 hours, or until the meat is fork-tender and falling off the bone.
-
Skim off excess fat during or after cooking if desired.
6. Serve:
-
Remove bay leaves and thyme stems.
-
Optional: Reduce the sauce on the stove for a thicker consistency.
-
Serve hot over mashed potatoes, rice, or polenta. Garnish with fresh parsley.
Tips
-
Overnight Flavor Boost: Braised dishes taste even better the next day.
-
Slow Cooker Method: After browning, combine everything in a slow cooker and cook on low for 8–9 hours.
-
Freezer-Friendly: This dish freezes well for up to 3 months.
Would you like a Caribbean or Korean-style version of braised oxtail next?