Here’s a rich, fall-off-the-bone Braised Oxtail recipe that’s deeply flavorful and comforting — perfect for a slow-cooked meal when you want something hearty.
🥘 Braised Oxtail Recipe
Ingredients:
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2–3 lbs (1–1.5 kg) oxtail pieces
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Salt & black pepper, to taste
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2 tbsp oil (vegetable or olive)
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1 large onion, chopped
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2–3 cloves garlic, minced
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2 carrots, peeled & chopped
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2 celery stalks, chopped
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2 tbsp tomato paste
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1 cup red wine (optional but recommended)
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2 cups beef broth (or more as needed)
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1 tsp dried thyme (or 2 sprigs fresh)
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1–2 bay leaves
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1 tsp smoked paprika (optional)
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1 tsp Worcestershire sauce (optional)
🔪 Instructions:
1. Season & Brown the Oxtail:
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Pat the oxtail pieces dry.
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Season generously with salt and pepper.
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Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
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Sear oxtails in batches until browned on all sides (about 3–4 min per side). Remove and set aside.
2. Sauté Aromatics:
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In the same pot, reduce heat slightly and add onions, carrots, and celery.
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Sauté 5–7 minutes until softened.
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Add garlic and tomato paste; stir for 1–2 minutes to deepen flavor.
3. Deglaze:
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Pour in red wine (if using), scraping up the browned bits from the bottom.
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Let simmer 2–3 minutes until slightly reduced.
4. Build the Braise:
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Return oxtails to the pot.
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Add beef broth until oxtail is mostly submerged.
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Add thyme, bay leaves, paprika, and Worcestershire (if using).
5. Slow Cook:
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Bring to a gentle simmer.
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Cover and cook on low heat for 3–4 hours, or until meat is fork-tender and falling off the bone.
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OR bake in a preheated oven at 325°F (160°C) for the same time.
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OR use a slow cooker on low for 8–9 hours.
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6. Final Touches:
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Skim off excess fat from the surface.
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If the sauce is too thin, remove the oxtail and reduce the liquid on the stovetop.
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Adjust seasoning to taste.
🍛 Serving Ideas:
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Serve over creamy mashed potatoes, buttered rice, or polenta
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Add cooked white beans, peas, or spinach in the last 15 minutes of cooking
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A chunk of crusty bread on the side doesn’t hurt either