Slow Braised Oxtail Recipe

This slow-braised oxtail is a soul-warming dish made by gently simmering oxtail in a rich, aromatic sauce until the meat becomes meltingly tender. The combination of red wine, beef stock, and herbs creates a luxurious gravy that clings to every bite. It’s a classic comfort food with a gourmet twist, ideal for special occasions or a satisfying Sunday dinner.


Ingredients:

  • 4 lbs (2 kg) oxtail, cut into segments
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 4 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 5 garlic cloves, minced
  • 3 bay leaves
  • 2 sprigs fresh rosemary
  • 1 cup red wine (Cabernet Sauvignon or similar)
  • 14 oz (400 g) canned chopped tomatoes
  • 4 cups beef stock
  • Salt and freshly ground black pepper, to taste

Instructions:

1. Prep the Oxtail

  • Pat the oxtail pieces dry with paper towels.
  • Season generously with salt and black pepper.

2. Brown the Meat

  • Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  • Brown the oxtail in batches, turning to sear all sides. This step builds flavor, so take your time.
  • Remove the browned oxtail and set aside.

3. Sauté the Aromatics

  • In the same pot, add the chopped onion, carrots, and celery.
  • Cook for 5–7 minutes until softened and lightly golden.
  • Stir in the minced garlic and cook for another minute until fragrant.

4. Deglaze and Build the Sauce

  • Pour in the red wine and scrape the bottom of the pot to release any browned bits.
  • Let the wine simmer for 3–5 minutes to reduce slightly.
  • Add the chopped tomatoes, bay leaves, rosemary, and beef stock.
  • Stir to combine and bring the mixture to a gentle boil.

5. Braise the Oxtail

  • Return the oxtail pieces to the pot, nestling them into the sauce.
  • Reduce the heat to low, cover the pot, and simmer gently for 3 to 4 hours, or until the meat is fork-tender and falling off the bone.
  • Alternatively, you can place the covered pot in a preheated oven at 320°F (160°C) for the same duration.

6. Finish the Sauce

  • Once the oxtail is tender, remove the lid and simmer uncovered for an additional 30–45 minutes to reduce and thicken the sauce.
  • Skim off any excess fat from the surface.
  • Taste and adjust seasoning with salt and pepper as needed.

Serving Suggestions:

  • Serve the braised oxtail over a bed of creamy mashed potatoes, buttery polenta, or steamed rice to soak up the luscious sauce.
  • Add a side of roasted vegetables, sautéed greens, or crusty bread for a complete meal.

Tips for Success:

  • Don’t rush the browning: This step adds depth to the final dish.
  • Use good wine: Choose a wine you’d enjoy drinking—it makes a difference in flavor.
  • Make ahead: Braised oxtail tastes even better the next day, making it perfect for meal prep or entertaining.

This dish is a celebration of slow cooking and bold flavors. Would you like a variation with an Asian or Caribbean twist next?

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