This Slow-Braised Oxtail is the kind of dish that wraps you in a warm hug. With fall-off-the-bone tender meat and a deeply savory sauce infused with red wine, garlic, and aromatic herbs, it’s the epitome of comfort food. The oxtail, a gelatin-rich cut from the tail of the cow, transforms through slow cooking into a luxurious, melt-in-your-mouth experience. The braising liquid reduces into a glossy gravy that clings to every bite—ideal for spooning over mashed potatoes, creamy polenta, or fluffy rice.
Whether you’re preparing a cozy dinner for loved ones or treating yourself to a gourmet-style meal at home, this dish delivers bold flavor and rustic elegance. And the best part? It’s surprisingly simple to make—just a bit of patience and a Dutch oven.
Ingredients:
- 4 lbs oxtail, cut into segments
- Salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour, for dredging
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 5 garlic cloves, minced
- 1 tbsp tomato paste
- 1 cup dry red wine (Cabernet Sauvignon or Merlot works beautifully)
- 3 cups beef stock
- 1 can (14 oz) crushed tomatoes
- 2 bay leaves
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 tsp smoked paprika (optional, for depth)
- (Optional: 1 star anise or a pinch of ground cloves for a subtle aromatic twist)
Instructions:
- Prep the Oxtail:
Pat the oxtail pieces dry with paper towels. Season generously with salt and pepper, then dredge lightly in flour, shaking off the excess. - Brown the Meat:
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the oxtail in batches until browned on all sides—about 3–4 minutes per side. Set aside on a plate. - Sauté the Aromatics:
In the same pot, reduce heat to medium. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened and golden. Stir in the garlic and tomato paste, cooking for another minute until fragrant. - Deglaze with Wine:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly. - Build the Braise:
Return the oxtail to the pot. Add the beef stock, crushed tomatoes, bay leaves, rosemary, thyme, and smoked paprika. If using star anise or cloves, add them now. Bring to a gentle simmer. - Slow Cook:
Cover the pot with a lid and transfer to a preheated oven at 325°F (160°C). Braise for 3–3½ hours, or until the meat is fork-tender and nearly falling off the bone. Stir once or twice during cooking. - Finish the Sauce:
Remove the oxtail and herbs from the pot. Skim off excess fat from the surface. Simmer the sauce on the stovetop for 10–15 minutes to thicken, if needed. Adjust seasoning with salt and pepper. - Serve:
Return the oxtail to the pot or plate individually. Spoon the rich gravy over the top and serve with mashed potatoes, rice and beans, or crusty bread to soak up every drop.
Tips & Variations:
- Make Ahead: This dish tastes even better the next day. Chill overnight and reheat gently.
- For a Caribbean twist: Add Scotch bonnet pepper, allspice, and butter beans in the last hour of cooking.
- Want it silky smooth? Strain the sauce before reducing for a refined finish.
- Pairing idea: A glass of the same red wine used in the braise makes a perfect match.
This braised oxtail is a celebration of slow cooking—where time and patience reward you with deep, layered flavor and irresistible tenderness. If you’d like to explore a tropical or fusion version next, I’d love to help you craft one with coconut milk or tamarind glaze, My!