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?