Ahhh, braised oxtail—rich, tender, and deeply flavorful. Perfect for slow cooking until the meat falls off the bone and the sauce is luscious. 🍲 Here’s a classic recipe that hits all the right notes:
Braised Oxtail Recipe
Ingredients (serves 4–6)
- 3 lbs oxtail, cut into segments
- Salt and black pepper, to taste
- 2–3 tbsp vegetable oil
- 1 large onion, chopped
- 2–3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup red wine (optional, adds depth)
- 4 cups beef broth
- 2 tbsp tomato paste
- 1–2 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- 1 tsp smoked paprika (optional)
- 1–2 tbsp flour (for thickening, optional)
Instructions
1. Brown the Oxtail
- Season oxtail generously with salt and pepper.
- Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- Brown oxtail pieces on all sides (about 3–4 minutes per side). Remove and set aside.
2. Build the Flavor Base
- In the same pot, sauté onion, garlic, carrots, and celery until softened (about 5 minutes).
- Stir in tomato paste and cook 1–2 minutes to deepen flavor.
3. Deglaze & Simmer
- Pour in red wine (if using), scraping up browned bits from the bottom.
- Return oxtail to the pot. Add beef broth, thyme, bay leaves, and smoked paprika.
- Bring to a gentle simmer.
4. Braise
- Cover pot, reduce heat to low, and simmer 3–4 hours until meat is tender and falling off the bone.
- Alternatively, braise in a 325°F (160°C) oven.
5. Optional Thickening
- If sauce is too thin, remove oxtail and reduce sauce over medium-high heat, or whisk 1–2 tbsp flour into a bit of cold water and stir in to thicken.
6. Serve
- Serve over creamy mashed potatoes, polenta, rice, or buttered noodles.
- Garnish with chopped parsley for freshness.
Tips for Perfect Oxtail
- Low & slow is key—the meat becomes silky and flavorful.
- Don’t skip browning—it adds rich, deep flavor.
- Use leftovers for a stew or soup—flavors intensify overnight.
- Optional: add a can of diced tomatoes or a splash of soy sauce for extra umami.
If you want, I can also give a Caribbean-style braised oxtail version that’s spicy, sweet, and insanely tender—perfect with rice and peas.
Do you want me to do that?
