Rich, fall-off-the-bone tender, and full of deep flavor—braised oxtail is a true comfort dish 🍖✨ Here’s a classic, slow-cooked version you can make at home:
🍖 Braised Oxtail Recipe
🥩 Ingredients
- 1–1.5 kg oxtail (cut into pieces)
- Salt & black pepper
- 2–3 tbsp oil
- 1 onion (chopped)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 4 cloves garlic (minced)
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red grape juice (or optional red wine)
- 1 bay leaf
- 1 tsp thyme
- 1 tsp paprika
👩🍳 Instructions
1. Season & Sear
- Pat oxtail dry and season with salt and pepper
- Heat oil in a heavy pot
- Sear oxtail on all sides until browned
- Remove and set aside
2. Build the Flavor Base
- In the same pot, sauté onion, carrots, and celery
- Add garlic and cook briefly
- Stir in tomato paste and cook for 1–2 minutes
3. Deglaze & Simmer
- Pour in grape juice (or wine) to deglaze
- Add beef broth, bay leaf, thyme, and paprika
- Return oxtail to the pot
4. Slow Braise
- Cover and cook:
- On stovetop (low heat): 2.5–3 hours, or
- In oven at 160°C (325°F): 3–3.5 hours
- Meat should be very tender and nearly falling off the bone
5. Make the Sauce
- Remove oxtail pieces
- Simmer the sauce uncovered to thicken
- Optional: blend for a smoother gravy
🍽️ Serve With
- Creamy mashed potatoes 🥔
- Rice or buttered noodles
- Fresh bread to soak up the sauce
💡 Tips
- Cook low and slow—this is key for tenderness
- Skim excess fat from the top before serving
- Tastes even better the next day!
Deep, hearty, and restaurant-quality—this dish is worth the wait 😍
If you want, I can give you a pressure cooker (fast) version or a spicy Caribbean-style twist.
