🥩 Braised Oxtail Recipe
🍳 Ingredients:
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3–4 lbs oxtail, trimmed of excess fat
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Salt and black pepper, to taste
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2 tbsp vegetable oil
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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, minced
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2 tbsp tomato paste
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1 cup red wine (optional but recommended)
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3 cups beef broth
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2 bay leaves
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1 tsp dried thyme
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1 tsp paprika
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1 sprig fresh rosemary (or 1/2 tsp dried)
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1 tbsp Worcestershire sauce
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Optional: 1 tsp allspice or 1 Scotch bonnet for Caribbean flair
🥘 Instructions:
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Season and Brown Oxtail:
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Pat the oxtails dry and season with salt and pepper.
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Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
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Brown oxtail pieces on all sides. Remove and set aside.
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Sauté Aromatics:
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In the same pot, add onion, carrot, and celery. Sauté 5–7 minutes until softened.
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Add garlic and tomato paste. Cook 1–2 minutes until fragrant.
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Deglaze and Build Sauce:
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Pour in red wine to deglaze the pot, scraping up brown bits.
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Simmer 2–3 minutes to reduce slightly.
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Add Broth and Herbs:
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Return oxtail to the pot.
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Add beef broth, bay leaves, thyme, rosemary, paprika, and Worcestershire sauce.
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(Optional: Add allspice or Scotch bonnet for heat.)
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Braise:
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Cover and simmer on low heat for 3–4 hours (or bake at 325°F/160°C).
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Turn oxtails occasionally. Cook until the meat is very tender and falling off the bone.
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Reduce Sauce (Optional):
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Remove oxtails and skim excess fat.
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Simmer the liquid to thicken into a rich sauce if needed.
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Return oxtail to coat in sauce before serving.
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🍽️ Serving Suggestions:
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Serve over mashed potatoes, creamy polenta, or rice.
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Garnish with chopped parsley or scallions.
Would you like a version tailored to a specific cuisine (e.g., Jamaican, Korean, or French-style)?