Braised Oxtail is a rich, comforting dish that turns tough oxtail cuts into tender, flavorful meat. Braising oxtail results in a melt-in-your-mouth texture, with the marrow adding a wonderful depth of flavor to the dish. Here’s a classic recipe for Braised Oxtail that you can enjoy as a hearty meal.
Braised Oxtail Recipe
Ingredients:
- 4-5 pounds oxtail, cut into pieces (you can ask your butcher to cut them into smaller pieces)
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 3-4 sprigs fresh thyme (or 1 tsp dried thyme)
- 1/2 tsp ground allspice (optional for a Caribbean twist)
- 1/4 tsp ground cinnamon (optional)
- 1 tbsp tomato paste
- 1 cup red wine (optional but adds richness)
- 4 cups beef broth (or water, but broth is better for flavor)
- 2 tbsp soy sauce (for depth of flavor)
- 1 tbsp Worcestershire sauce (optional)
- Salt and pepper, to taste
- 1 tbsp brown sugar (optional for a slight caramelized sweetness)
Instructions:
1. Brown the Oxtail:
- In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
- Season the oxtail pieces generously with salt and pepper, and add them to the pot in batches to brown. Don’t overcrowd the pot—this helps achieve a good caramelization on the meat.
- Brown each side of the oxtail pieces for 4-5 minutes until deeply browned. Once browned, remove the oxtail from the pot and set aside.
2. Sauté Vegetables:
- In the same pot, add a little more oil if necessary, and toss in the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent.
- Add the garlic and cook for another minute until fragrant.
3. Add Tomato Paste & Spices:
- Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
- Add the bay leaves, thyme, allspice (if using), and cinnamon (if using). Stir everything together to coat the vegetables and spices.
4. Deglaze the Pot:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine cook for about 2-3 minutes to reduce slightly.
- If you’re not using wine, skip this step and move to the next one.
5. Add Broth & Braise:
- Return the browned oxtail pieces to the pot, and pour in the beef broth. Add the soy sauce, Worcestershire sauce, and brown sugar (if using). Stir to combine.
- Bring the liquid to a simmer, then cover the pot with a lid and reduce the heat to low.
- Let the oxtail braise for about 2.5 to 3 hours. Check every 30 minutes to ensure the liquid level is still good, adding more broth or water if needed.
- The oxtail should be fork-tender and the meat should easily pull away from the bone when done. If the meat is not tender enough, braise it longer (up to 4 hours).
6. Final Seasoning:
- Once the oxtail is tender, remove it from the pot. Remove the bay leaves and thyme sprigs.
- If you prefer a thicker sauce, simmer the braising liquid uncovered for another 10-15 minutes to reduce it down to a thicker consistency. Taste the sauce and adjust the seasoning with more salt, pepper, or a splash of soy sauce if needed.
7. Serve:
- Serve the braised oxtail with the vegetables and a generous amount of sauce.
- Pair it with mashed potatoes, rice, polenta, or a crusty loaf of bread to soak up the rich, flavorful sauce.
Tips for Perfect Braised Oxtail:
- Slow and Steady: Braising oxtail requires patience. The slow cooking process breaks down the collagen and tough connective tissue, turning it into a deliciously tender dish.
- Broth: Use beef broth for the richest flavor, but chicken broth or even water can work if you’re in a pinch.
- For added flavor: You can add anchovies or a small amount of miso paste for an extra umami kick.
- Make it ahead: This dish actually improves with time, so feel free to make it a day in advance. The flavors will meld, and it will taste even better the next day!
Serving Suggestions:
- Mashed Potatoes: The creamy, buttery texture of mashed potatoes is perfect for soaking up the rich sauce from the oxtail.
- Rice: Serve the braised oxtail over steamed white rice, jasmine rice, or brown rice for a hearty meal.
- Polenta: Creamy polenta also pairs wonderfully with the tender oxtail and sauce.
- Roasted Vegetables: Roasted Brussels sprouts, carrots, or parsnips make a great side dish for this comforting meal.
Braised oxtail is a hearty, soul-warming dish that’s perfect for a special dinner or a cozy family meal. The rich, savory flavors combined with the tender, fall-off-the-bone meat make this a dish that everyone will love!