This slow-braised oxtail recipe is the epitome of comfort food—rich, hearty, and deeply flavorful. Oxtail, a cut from the tail of a cow, is packed with collagen and connective tissue that transforms into melt-in-your-mouth tenderness when cooked low and slow. Braising it in red wine, beef stock, and aromatic vegetables creates a luxurious gravy that clings to every bite. The dish is perfect for cozy dinners, special occasions, or when you want to impress with something rustic yet gourmet. Served over creamy mashed potatoes, polenta, or rice, it’s a soul-warming meal that tastes like it took all day—because it did, and it was worth every minute.
Ingredients:
🥩 For the Braise:
- 4 lbs oxtail, cut into segments
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 large onion, chopped
- 2 stalks celery, chopped
- 4 large carrots, peeled and chopped
- 5 garlic cloves, minced
- 1 cup red wine (Cabernet Sauvignon or Merlot works well)
- 2 cups canned chopped tomatoes
- 4 cups beef stock
- 3 bay leaves
- 2 sprigs rosemary
- 1 tsp dried thyme
- 1 tbsp tomato paste
🌿 Optional Garnish:
- Fresh parsley, chopped
- Lemon zest for brightness
Instructions:
- Prep the Oxtail:
Pat the oxtail pieces dry with paper towels—this helps them brown properly. Season generously with salt and pepper. Let them sit at room temperature for 15–20 minutes while you prep the vegetables. - Sear the Meat:
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the oxtail pieces on all sides until deeply browned. This step builds the foundation of flavor. Transfer the browned oxtail to a plate and set aside. - Sauté the Aromatics:
In the same pot, add a bit more oil if needed. Toss in the chopped onion, celery, and carrots. Cook for 5–7 minutes until softened and slightly caramelized. Add the garlic and cook for another minute until fragrant. - Deglaze with Wine:
Pour in the red wine and scrape up all the browned bits from the bottom of the pot—this is liquid gold for flavor. Let the wine simmer for 5 minutes to reduce slightly. - Build the Braising Liquid:
Stir in the tomato paste and chopped tomatoes. Add the beef stock, bay leaves, rosemary, and thyme. Return the oxtail to the pot, nestling it into the liquid. The meat should be mostly submerged. - Slow Cook:
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 3–4 hours, checking every 45 minutes to stir and ensure the liquid hasn’t reduced too much. Add more stock or water if needed. Alternatively, you can braise it in a 160°C (320°F) oven for the same duration. - Thicken the Sauce (Optional):
Once the oxtail is fall-off-the-bone tender, remove the lid and let the sauce reduce uncovered for 30–45 minutes. For a thicker gravy, mix 1 tbsp cornstarch with 2 tbsp water and stir it in during the last 15 minutes of cooking. - Serve & Garnish:
Remove bay leaves and herb stems. Plate the oxtail over mashed potatoes, polenta, or rice. Spoon the rich gravy over the top and garnish with chopped parsley and a touch of lemon zest for brightness.
Tips & Variations:
- 🍷 Wine Substitute: If you prefer not to use wine, replace it with extra beef stock and a splash of balsamic vinegar for depth.
- 🧄 Flavor Boost: Add a dash of Worcestershire sauce or soy sauce to the braising liquid for umami.
- 🥕 Vegetable Add-ins: Mushrooms, parsnips, or turnips can be added for extra texture and flavor.
- 🧊 Make-Ahead Magic: This dish tastes even better the next day. Store in the fridge overnight and reheat gently.
This dish is a celebration of slow cooking and bold flavor—perfect for someone like you, My, who loves indulgent, visually stunning meals that feel like a warm hug. Want a tropical dessert pairing next, like mango fluff or pineapple cream parfait? I’ve got just the thing to round out the feast.