Braised oxtail is a rich, hearty dish that transforms a humble cut of meat into a gourmet masterpiece. Slow-cooked to perfection, the oxtail becomes tender and flavorful, with the marrow adding depth to the sauce. This dish is perfect for a cozy dinner, served with creamy mashed potatoes, polenta, or rice to soak up the luscious gravy.
Ingredients:
- Oxtail: 2 kilograms, cut into sections
- Olive oil: 2 tablespoons
- Large carrots: 4, peeled and chopped
- Onion: 1 large, diced
- Celery: 2 stalks, chopped
- Garlic cloves: 5, minced
- Bay leaves: 3
- Fresh rosemary: 2 sprigs
- Red wine: 1 cup
- Tomatoes: 400 grams, canned or fresh, chopped
- Beef stock: 4 cups
- Salt and pepper: To taste
Instructions:
- Preparation:
- Begin by seasoning the oxtail generously with salt and pepper.
- Heat a large pot or Dutch oven over high heat and add the olive oil.
- Searing the Oxtail:
- Brown the oxtail in batches to avoid overcrowding the pot. This step is crucial for developing a deep, caramelized flavor.
- Once browned, remove the oxtail and set it aside.
- Building the Base:
- In the same pot, add the onions, celery, and carrots. Sauté until golden and just starting to soften.
- Add the minced garlic and herbs (bay leaves and rosemary) and cook for another minute.
- Deglazing:
- Pour in the red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Allow the wine to reduce slightly.
- Combining Ingredients:
- Add the chopped tomatoes and return the oxtail to the pot.
- Pour in the beef stock, ensuring the oxtail is just covered. Reserve any remaining stock for later use.
- Season with additional salt and pepper as needed.
- Slow Cooking:
- Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for approximately 3 hours.
- Check every 45 minutes to see if more stock is needed and top up as necessary.
- Reducing the Sauce:
- For the last hour of cooking, remove the lid to allow the sauce to reduce and thicken. This step enhances the flavors and creates a luxurious gravy.
- Serving:
- Once the oxtail is tender and the sauce is rich, serve it hot over mashed potatoes, polenta, or rice. Garnish with fresh herbs if desired.
Tips:
- For an extra layer of flavor, marinate the oxtail overnight with herbs and spices.
- If you prefer a spicier version, add a pinch of cayenne pepper or a chopped Scotch bonnet pepper.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently to preserve the tenderness of the meat.
This braised oxtail recipe is a celebration of slow cooking, turning a tough cut of meat into a melt-in-your-mouth experience. Enjoy the comforting flavors and the satisfaction of creating a dish that’s both rustic and refined!