Here’s a rich and deeply flavorful Braised Oxtail recipe — slow-cooked until the meat is fall-off-the-bone tender and the sauce is thick, savory, and comforting. This is a classic comfort dish that’s perfect for Sunday dinner or a cozy meal.
🍖🔥 Classic Braised Oxtail Recipe
🧾 Ingredients (Serves 4–6):
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3–4 lbs oxtails, trimmed
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Salt and black pepper
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2–3 tbsp vegetable oil (for browning)
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1 large onion, chopped
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2 carrots, chopped
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2 stalks celery, chopped
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4 cloves garlic, minced
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2 tbsp tomato paste
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1 cup red wine (or extra beef broth if avoiding alcohol)
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2 ½ cups beef broth (or stock)
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2 sprigs fresh thyme (or 1 tsp dried thyme)
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1–2 bay leaves
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1 tbsp Worcestershire sauce (optional, adds umami)
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Optional: 1 tsp balsamic vinegar or 1 tsp sugar for balance
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1 tbsp flour or cornstarch + water (for thickening, optional)
🔪 Instructions:
1. Prep and brown the oxtail:
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Pat oxtail pieces dry with paper towels.
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Season generously with salt and pepper.
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In a large Dutch oven or heavy pot, heat oil over medium-high heat.
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Sear oxtails in batches until deep golden brown on all sides. Remove and set aside.
2. Sauté aromatics:
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In the same pot, add chopped onion, carrot, and celery. Sauté for about 6–8 minutes until softened.
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Stir in garlic and cook for 1 minute.
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Add tomato paste and cook another 2 minutes to develop its flavor.
3. Deglaze and build flavor:
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Pour in red wine and scrape the bottom of the pot to loosen any browned bits. Simmer for 3–5 minutes to reduce slightly.
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Add beef broth, Worcestershire sauce, thyme, bay leaves, and oxtails back to the pot. The liquid should nearly cover the meat.
4. Braise:
Choose one of these methods:
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Oven: Cover and braise at 300°F (150°C) for 3 to 3½ hours.
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Stovetop: Cover and simmer gently on low heat for the same time. Stir occasionally.
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Slow cooker: Cook on low for 8–9 hours or high for 5–6 hours.
Oxtails are ready when fall-apart tender and the sauce is rich and thick.
5. Finish the sauce:
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Remove oxtails and set aside.
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Skim excess fat from the top of the sauce (optional).
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Simmer sauce uncovered for 10–15 minutes to reduce further if needed.
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For a thicker sauce, stir in a slurry of 1 tbsp flour or cornstarch + 2 tbsp cold water, simmer until thickened.
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Return oxtails to the sauce to rewarm before serving.
🍽️ Serve with:
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Creamy mashed potatoes
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Rice (white, brown, or coconut rice)
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Polenta or grits
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Crusty bread for soaking up the sauce
🧊 Storage & Make-Ahead:
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Fridge: Keeps up to 4 days. Flavor improves overnight.
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Freezer: Freeze up to 2 months. Thaw in fridge and reheat gently.
Would you like a Jamaican-style version with beans and allspice, or a pressure cooker/Instant Pot version to save time?
