Braised Oxtail Recipe

Here’s a rich and flavorful Braised Oxtail recipe — fall-off-the-bone tender meat slow-cooked in a deep, savory sauce. This dish is perfect for Sunday dinners, special occasions, or whenever you’re craving serious comfort food.

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🍖 Braised Oxtail Recipe (Caribbean/Soul Food–Inspired)

🕒 Total Time: 3–4 hours

🍽 Serves: 4–6

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🧾 Ingredients

Main:

• 3–4 lbs oxtail, trimmed of excess fat

• Salt & black pepper, to taste

• 2 tbsp oil (vegetable or avocado oil)

• 1 large onion, chopped

• 4–6 garlic cloves, minced

• 2 stalks celery, chopped

• 2 medium carrots, sliced

• 2 tbsp tomato paste

• 1 cup red wine (optional, or use extra broth)

• 4 cups beef broth

• 1 tbsp browning sauce (optional for depth of color/flavor)

• 2 sprigs thyme or 1 tsp dried thyme

• 2 bay leaves

• 1 tsp paprika

• 1 tsp allspice (optional for Caribbean flavor)

• 1 tbsp Worcestershire sauce

• 1 scotch bonnet or habanero pepper (optional, whole)

• 1–2 tsp brown sugar (optional, balances flavor)

• 1 tbsp soy sauce

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🔥 Instructions

1. Season & Sear

1. Pat oxtail dry and season well with salt and black pepper.

2. In a large heavy-bottomed pot or Dutch oven, heat oil over medium-high.

3. Brown oxtails in batches on all sides. Set aside.

2. Build Flavor

1. In the same pot, add onions, garlic, carrots, and celery. Sauté until softened (5–7 min).

2. Stir in tomato paste and cook for 1–2 minutes.

3. Deglaze with red wine (if using), scraping up browned bits. Let reduce slightly.

3. Braise

1. Return oxtails to the pot.

2. Add beef broth until oxtails are nearly covered.

3. Add browning sauce, thyme, bay leaves, paprika, allspice, Worcestershire, soy sauce, and brown sugar. Toss in the whole hot pepper (don’t break it unless you want it very spicy).

4. Bring to a simmer, then cover and reduce heat to low. Simmer for 2.5 to 3 hours, or until oxtail is very tender.

4. Reduce Sauce (Optional)

• For a thicker sauce: Remove lid during the last 30 minutes to let liquid reduce.

• You can also remove oxtails and simmer sauce separately to thicken, then return them to coat.

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🍚 Serve With:

• Rice and peas, white rice, or mashed potatoes

• Steamed cabbage or sautéed greens

• Fried plantains or cornbread

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✅ Tips:

• Oxtail has a lot of collagen, so long, slow cooking is key for that melt-in-your-mouth texture.

• Make it a day ahead for even better flavor.

• Can be cooked in a slow cooker (7–8 hrs on low) or pressure cooker (45–60 mins).