🍖 Classic Braised Oxtail
🍷 What it is:
Oxtails seared and slow-braised in a rich red wine, beef stock, and tomato base with aromatic herbs and vegetables—ultra tender and soul-warming.
🧾 Ingredients:
Main:
-
3–4 lbs oxtail, trimmed of excess fat
-
Salt & pepper to taste
-
2–3 tbsp vegetable oil
-
1 large onion, chopped
-
2 carrots, peeled and chopped
-
2 celery stalks, chopped
-
4 cloves garlic, minced
-
2 tbsp tomato paste
-
1 cup red wine (optional but recommended)
-
3 cups beef broth (or enough to nearly cover meat)
-
2 bay leaves
-
4–5 sprigs thyme (or 1 tsp dried)
-
1 sprig rosemary (optional)
-
1 tsp smoked paprika (optional)
-
1 tbsp Worcestershire sauce (optional)
👩🍳 Instructions:
1. Brown the Oxtails:
-
Pat oxtails dry. Season generously with salt and pepper.
-
Heat oil in a large Dutch oven or heavy pot over medium-high.
-
Sear oxtails on all sides until deep brown (about 10–15 min total). Remove and set aside.
2. Build the Flavor:
-
In the same pot, reduce heat to medium. Add onion, carrots, and celery; cook 5–7 minutes until softened.
-
Stir in garlic and tomato paste; cook 1–2 minutes.
-
Pour in red wine, scraping up browned bits. Simmer 5 minutes to reduce slightly.
3. Braise:
-
Return oxtails to pot. Add beef broth, herbs, paprika, and Worcestershire (if using).
-
Liquid should nearly cover the meat—add more broth or water if needed.
-
Bring to a low simmer. Cover and braise:
-
Stovetop: Simmer on low for 3 to 3½ hours.
-
Oven: 325°F (163°C) for 3 to 3½ hours.
-
Slow Cooker: 7–8 hours on low.
-
-
Stir occasionally and skim excess fat if needed.
4. Finish:
-
When meat is tender and falling off the bone, remove oxtails.
-
Optional: Reduce sauce uncovered on medium-high until thickened.
-
Optional: Shred meat off the bone before serving.
🍽️ Serve With:
-
Creamy mashed potatoes
-
Cheesy polenta
-
Rice or risotto
-
Crusty bread for sauce mopping
🔁 Optional Add-ins:
-
1 tbsp soy sauce or fish sauce for umami
-
½ tsp chili flakes for heat
-
Add mushrooms or pearl onions in the last 30 mins
Would you like a Caribbean-style or Asian-inspired version too?