Braised oxtail is a classic comfort food dish found in cuisines around the world—from Jamaican to Italian to South African kitchens. This version features oxtails slowly simmered in a rich sauce of red wine, beef stock, and aromatic vegetables until the meat becomes meltingly tender. The long, slow cooking process extracts collagen and flavor from the bones, creating a luscious, silky gravy that’s perfect for spooning over mashed potatoes, rice, or creamy polenta.
Ingredients
- 4 pounds oxtail, cut into segments
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 4 large carrots, peeled and chopped
- 5 garlic cloves, minced
- 3 bay leaves
- 2 sprigs fresh rosemary
- 1 cup red wine (Cabernet Sauvignon or similar)
- 1 can (14 oz) chopped tomatoes
- 4 cups beef stock
- Optional: 1 tablespoon tomato paste for extra richness
Instructions
Step 1: Brown the Oxtail
- Pat the oxtail pieces dry with paper towels and season generously with salt and pepper.
- 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 flavor—don’t rush it.
- Remove the browned oxtail and set aside.
Step 2: Build the Flavor Base
- In the same pot, add the chopped onion, celery, and carrots. Sauté for 5–7 minutes until softened and golden.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the tomato paste (if using) and cook for 1–2 minutes to caramelize slightly.
Step 3: Deglaze and Simmer
- Pour in the red wine and scrape up any browned bits from the bottom of the pot.
- Let the wine simmer for 5 minutes to reduce slightly.
- Add the chopped tomatoes, bay leaves, rosemary, and beef stock.
- Return the oxtail to the pot, ensuring the meat is mostly submerged in liquid.
Step 4: Braise Low and Slow
- Bring the pot to a gentle simmer, then cover with a lid.
- Reduce heat to low and cook for 3–4 hours, or until the meat is fork-tender and falling off the bone. Alternatively, place the covered pot in a 320°F (160°C) oven.
- Check occasionally and add more stock or water if needed to keep the meat mostly covered.
Step 5: Finish and Serve
- Once the oxtail is tender, remove the lid and simmer uncovered for 30–45 minutes to reduce and thicken the sauce.
- Taste and adjust seasoning with salt and pepper.
- Serve hot over mashed potatoes, rice, or polenta, spooning the rich sauce generously over the top.
Serving Suggestions
- Mashed Potatoes: Creamy and buttery to soak up the sauce.
- Rice and Beans: A Caribbean-style pairing.
- Crusty Bread: Perfect for mopping up every drop of gravy.
- Roasted Vegetables: For a hearty, balanced plate.
Tips & Variations
- Make Ahead: Braised oxtail tastes even better the next day. Chill overnight and reheat gently.
- Skim the Fat: After chilling, remove the solidified fat from the top for a leaner sauce.
- Add Heat: Include a Scotch bonnet or chili flakes for a spicy kick.
- Pressure Cooker Option: Reduce cooking time to about 45–60 minutes under high pressure.
This braised oxtail is the kind of dish that turns a slow Sunday into a celebration of flavor and comfort. Want to try a Caribbean-style version with allspice and butter beans next? I’d be thrilled to guide you through it!