Braised Oxtail Recipe

Here’s a rich and deeply flavorful Braised Oxtail Recipe — perfect for when you want something comforting, tender, and falling-off-the-bone delicious. This dish is slowly cooked until the meat is buttery soft and the sauce is luxuriously savory.

---

Braised Oxtail Recipe

Ingredients:

• 3–4 lbs oxtail, trimmed of excess fat

• Salt and black pepper, to taste

• 1–2 tbsp oil (vegetable or olive 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

• 1 cup crushed tomatoes (or diced)

• 2 sprigs fresh thyme (or 1 tsp dried)

• 2 bay leaves

• 1 tsp smoked paprika (optional)

• ½ tsp ground allspice (for a Caribbean touch, optional)

• 1 tbsp Worcestershire sauce (optional but adds umami)

---

Instructions:

1. Prep and season oxtail:
   Pat oxtails dry and season generously with salt and pepper.

2. Sear the oxtail:
   Heat oil in a heavy-bottomed pot (like a Dutch oven) over medium-high heat. Sear oxtail on all sides until nicely browned (about 3–4 min per side). Work in batches if needed. Remove and set aside.

3. Sauté aromatics:
   In the same pot, add a bit more oil if needed. Sauté onions, carrots, and celery until softened, about 5–7 minutes. Add garlic and tomato paste, cook for 1–2 minutes until fragrant and darkened in color.

4. Deglaze:
   Pour in red wine to deglaze the pot, scraping up the browned bits from the bottom. Let it simmer for 3–5 minutes until reduced slightly.

5. Build the braising liquid:
   Add beef broth, crushed tomatoes, thyme, bay leaves, paprika, allspice (if using), and Worcestershire. Stir to combine.

6. Braise the oxtail:
   Return oxtails to the pot. Liquid should almost cover the meat. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C). Braise for 3–3½ hours, or until the oxtails are fork-tender and the meat is pulling away from the bone.

   Alternatively, simmer gently on the stovetop or use a slow cooker (low for 8 hours).

7. Finish and serve:
   Skim excess fat off the top. For a thicker sauce, remove oxtails and reduce liquid on the stovetop. Return oxtails to reheat.

---

Serving Suggestions:

• Over creamy mashed potatoes

• With buttered rice or polenta

• Alongside crusty bread to mop up the sauce

• Top with fresh parsley or scallions

---

Let me know if you’d like a Caribbean-style version (with browning sauce, Scotch bonnet, and beans) or an Asian-style braise!