Braised Oxtail Recipe

Braised oxtail is a deeply flavorful and tender dish, slow-cooked to perfection in a rich, aromatic sauce. The succulent meat, infused with herbs, spices, and a luxurious broth, melts in your mouth, making it a truly comforting meal. Oxtail is packed with gelatin, which creates a velvety texture in the sauce. Whether served over creamy mashed potatoes, rice, or polenta, this dish delivers bold flavors and incredible depth, perfect for gatherings or a cozy dinner.

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Ingredients:

For the Oxtail:

• 3 pounds oxtail, cut into segments
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional, for heat)

For Braising Liquid:

• 1 large onion, chopped
• 2 carrots, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional, for depth)
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• ½ teaspoon sugar (to balance acidity)

For Garnish & Serving:

• 2 tablespoons chopped parsley
• Mashed potatoes, rice, or polenta

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Instructions:

Step 1: Prepare the Oxtail

1. Pat dry the oxtail pieces with paper towels to ensure a good sear.
2. Season generously with salt, black pepper, smoked paprika, and cayenne pepper (if using).
3. Heat olive oil in a deep skillet or Dutch oven over medium-high heat.

Step 2: Sear the Meat

1. Add the oxtail pieces to the hot pan, searing until browned on all sides (about 3 minutes per side).
2. Remove the oxtail and set aside.

Step 3: Build the Braising Base

1. In the same pan, sauté chopped onions, carrots, and garlic until softened.
2. Stir in tomato paste and cook for 1-2 minutes to deepen the flavor.
3. Pour in red wine, scraping up any browned bits from the pan. Let it simmer until slightly reduced.
4. Add beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, and sugar. Stir well.

Step 4: Slow Cook to Perfection

1. Return the oxtail to the pot, nestling them into the braising liquid.
2. Cover with a lid and simmer on low heat for 3-4 hours, or until the meat is fork-tender.
3. Stir occasionally, adding a bit more broth if needed.

Step 5: Serve and Enjoy

1. Once fully cooked, remove bay leaves and skim off excess fat.
2. Garnish with freshly chopped parsley.
3. Serve over mashed potatoes, rice, or polenta for a hearty meal.

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Tips for the Best Braised Oxtail:

• For extra richness, let it sit overnight—the flavors develop beautifully.
• Use a slow cooker or pressure cooker if short on time.
• Add a dash of balsamic vinegar for a deeper tangy sweetness.
• Pair with crusty bread to soak up the incredible sauce!

This braised oxtail is the definition of comfort food—deeply savory, fall-apart tender, and utterly satisfying. Would you like any variations, like a Caribbean or Korean twist? 🍲✨