Braised oxtail is a rich, flavorful dish that transforms a tough cut of meat into tender, fall-off-the-bone goodness. Slow-cooked in a savory broth with aromatic vegetables and herbs, this dish develops deep, complex flavors that pair beautifully with mashed potatoes, rice, or polenta. The gelatinous texture of oxtail creates a luscious sauce, making it a comforting and indulgent meal perfect for special occasions or cozy dinners.
Ingredients:
- 4 lbs oxtail, trimmed of excess fat
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 5 garlic cloves, minced
- 2 bay leaves
- 2 sprigs rosemary
- 1 cup red wine
- 14 oz canned tomatoes, chopped
- 4 cups beef stock
- Salt and black pepper, to taste
Instructions:
- Prepare the Oxtail:
Pat the oxtail dry with paper towels and season generously with salt and black pepper. This helps enhance the flavor and ensures a good sear. - Sear the Meat:
Heat olive oil in a large pot over medium-high heat. Brown the oxtail in batches, turning occasionally until all sides are deeply caramelized. Remove and set aside. - Sauté the Vegetables:
In the same pot, add the onion, carrots, and celery. Cook until softened and slightly golden. Stir in the garlic and cook for another minute. - Deglaze with Wine:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly. - Add Tomatoes and Stock:
Stir in the canned tomatoes and return the oxtail to the pot. Pour in the beef stock, ensuring the meat is fully submerged. Add bay leaves and rosemary. - Slow Cook:
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 3-4 hours, checking occasionally to ensure the liquid doesn’t evaporate too much. Alternatively, place the pot in a 320°F (160°C) oven for slow braising. - Check for Tenderness:
The oxtail is ready when the meat is fork-tender and easily pulls away from the bone. If the sauce is too thin, remove the lid and let it simmer uncovered for 30 minutes to reduce. - Serve and Enjoy:
Remove the bay leaves and rosemary sprigs. Serve the braised oxtail over mashed potatoes, polenta, or rice, spooning the rich sauce over the top.
Tips for the Best Braised Oxtail:
- Browning the meat adds depth to the flavor.
- Slow cooking ensures the connective tissues break down, creating a silky sauce.
- Red wine enhances the richness, but you can substitute with beef broth if preferred.
- Letting the dish rest overnight improves the flavor, making it even better the next day.
Enjoy your slow-braised oxtail! Let me know if you’d like variations or additional serving ideas. 😊