🍖 Braised Oxtail Recipe (Serves 4–6)
🧂 Ingredients
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1.5–2 kg (3–4 lbs) oxtail, cut into sections
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Salt & black pepper
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2–3 tbsp oil (vegetable or olive)
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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 garlic cloves, smashed
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2 tbsp tomato paste
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1 cup (240 ml) red wine (optional but recommended)
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2–3 cups (500–750 ml) beef stock or broth
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2 sprigs fresh thyme (or 1 tsp dried)
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1–2 bay leaves
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1 tbsp Worcestershire sauce
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Optional: 1 tbsp soy sauce or balsamic vinegar for umami
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Optional: 1 tsp allspice or smoked paprika (for depth)
👩🍳 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 Dutch oven or oven-safe pot, heat oil over medium-high heat.
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Brown oxtail in batches on all sides (don’t crowd the pan). Remove and set aside.
2. Sauté the Vegetables
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In the same pot, lower heat to medium.
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Add chopped onions, carrots, and celery. Sauté 5–7 minutes until softened.
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Stir in garlic and tomato paste, cooking 2 minutes until caramelized.
3. Deglaze and Braise
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Pour in red wine to deglaze the pan, scraping up brown bits. Simmer for 2–3 minutes.
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Return oxtail to the pot. Add beef stock to just cover the meat.
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Stir in thyme, bay leaves, Worcestershire sauce (and soy/balsamic if using).
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Bring to a low simmer.
4. Slow Cook
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Cover and transfer to a preheated oven at 160°C (325°F).
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Cook for 3 to 3½ hours, or until meat is fork-tender and nearly falling off the bone.
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Alternatively, simmer gently on the stovetop or use a slow cooker on low for 8 hours.
5. (Optional) Reduce Sauce
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Remove cooked oxtail. Skim off excess fat from the sauce.
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Simmer sauce on stovetop to thicken if needed.
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Season to taste with salt, pepper, or a splash of vinegar for balance.
🍛 Serving Suggestions
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Creamy mashed potatoes
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Polenta or cheesy grits
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Buttered rice or rice and peas
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Crusty bread to mop up the sauce
✅ Tips
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Make ahead: Flavor improves overnight. Chill, skim fat, and reheat gently.
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Freezes well: Freeze in sauce for up to 2 months.
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Additions: You can add beans, mushrooms, or root vegetables in the last hour of braising.
Would you like a Caribbean-style oxtail (with spices and butter beans), a pressure cooker version, or an adaptation for a slow cooker?