Braised oxtail is a rich and hearty dish that transforms a tough cut of meat into tender, flavorful perfection through slow cooking. This recipe combines oxtail with aromatic vegetables, herbs, and a savory sauce to create a melt-in-your-mouth experience. The slow braising process allows the flavors to deepen, making it a comforting and satisfying meal. Perfect for special occasions or cozy family dinners, braised oxtail pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Ingredients:
For the oxtail:
- 2–3 lbs oxtail, cut into segments
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
For the braising liquid:
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup red wine (optional, or substitute with beef broth)
- 3 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Optional additions:
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 cup diced potatoes (for a heartier dish)
- 1/2 cup pearl onions
Instructions:
- Prepare the Oxtail:
- Season the oxtail pieces generously with salt and black pepper.
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the oxtail and sear until browned on all sides. Remove and set aside.
- Cook the Aromatics:
- In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté for 5–7 minutes until softened and fragrant.
- Build the Braising Liquid:
- Stir in the tomato paste and cook for 1 minute to enhance its flavor.
- Pour in the red wine (if using) and deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for 2–3 minutes.
- Add the beef broth, bay leaves, thyme, and rosemary.
- Braise the Oxtail:
- Return the seared oxtail to the pot, ensuring it is submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2–3 hours, or until the oxtail is tender and falls off the bone.
- Add Vegetables (Optional):
- If using diced potatoes or pearl onions, add them to the pot during the last 30 minutes of cooking.
- Finish the Sauce:
- Remove the oxtail from the pot and set aside. Strain the braising liquid to remove any solids, then return it to the pot. Simmer uncovered for 10–15 minutes to thicken the sauce.
- Serve:
- Plate the oxtail and pour the rich sauce over it. Garnish with fresh parsley or herbs if desired. Serve with mashed potatoes, rice, or crusty bread.
Braised oxtail is a dish that rewards patience with incredible flavor and tenderness. The combination of slow-cooked meat and aromatic sauce creates a meal that is both comforting and elegant. Whether you’re hosting a dinner party or enjoying a quiet evening at home, this recipe is sure to impress. Enjoy!