Braised oxtail is a rich, flavorful dish that transforms a tough cut of meat into a tender, melt-in-your-mouth delicacy. Slow-cooked in a savory broth with aromatic herbs and vegetables, this dish is perfect for cozy dinners or special occasions. The gelatinous texture of oxtail, combined with deep, hearty flavors, makes it a favorite in many cuisines worldwide. Whether served over creamy mashed potatoes, rice, or alongside crusty bread, braised oxtail is a comforting and indulgent meal.
Ingredients
For the Oxtail
- 3 lbs oxtail, trimmed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon ground allspice
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon balsamic vinegar (optional)
For Garnish
- Chopped parsley
- Green onions
Instructions
- Prepare the Oxtail:
- Pat the oxtail dry with paper towels and season generously with salt, black pepper, smoked paprika, and ground allspice.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the oxtail pieces on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onions, carrots, and celery. Sauté for 5 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Deglaze the Pot:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
- Stir in the tomato paste, Worcestershire sauce, and balsamic vinegar.
- Slow Cook the Oxtail:
- Return the seared oxtail to the pot.
- Add the beef broth, thyme, rosemary, and bay leaves.
- Bring to a gentle simmer, then cover and cook on low heat for 3-4 hours, or until the meat is tender and falling off the bone.
- Final Touches:
- Remove the oxtail from the pot and skim off excess fat from the sauce.
- If desired, reduce the sauce by simmering uncovered for 10-15 minutes until thickened.
- Return the oxtail to the pot and let it soak in the sauce for a few minutes.
- Serve and Enjoy:
- Garnish with chopped parsley and green onions.
- Serve hot over mashed potatoes, rice, or with crusty bread.
Braised oxtail is a dish that rewards patience with incredible depth of flavor and luxurious texture. The slow cooking process allows the meat to absorb the rich, aromatic broth, making every bite a delight. Enjoy this comforting meal with family and friends! 🍷🥩