Braised oxtail is a dish that embodies comfort, depth, and tradition. Known for its tender meat that falls off the bone and its luxurious sauce, this recipe transforms a humble cut into a centerpiece worthy of any table. The slow cooking process allows the oxtail to release its natural gelatin, enriching the sauce with a silky texture that clings to every bite. Aromatic vegetables, herbs, and a touch of wine or stock create layers of flavor that develop over hours of gentle simmering. Garnished with fresh herbs, the dish balances richness with brightness, making it both hearty and refined. Braised oxtail is often enjoyed as a celebratory meal, but it’s equally satisfying as a comforting dinner on a cold evening.
Ingredients:
- 3 pounds oxtail, cut into segments
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (optional, can substitute with extra stock)
- 4 cups beef stock
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons flour (for thickening, optional)
- Fresh parsley or chives for garnish
Instructions:
- Prepare the oxtail: Pat the oxtail pieces dry with paper towels. Season lightly with salt and pepper.
- Sear the meat: Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the oxtail pieces in batches, browning them on all sides. Remove and set aside.
- Cook the aromatics: In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for another minute to deepen the flavor.
- Deglaze: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half.
- Add stock and herbs: Return the oxtail to the pot. Pour in beef stock, add bay leaves and thyme. Stir gently to combine.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2 ½ to 3 hours, or until the oxtail is tender and the meat easily separates from the bone.
- Optional thickening: If you prefer a thicker sauce, remove the oxtail pieces and whisk flour into the liquid. Simmer until the sauce thickens, then return the meat to the pot.
- Finish and serve: Taste and adjust seasoning. Garnish with fresh parsley or chives before serving.
Servings:
This recipe serves 6 people, making it ideal for family meals or gatherings.
Note:
Braised oxtail is best enjoyed with sides that complement its richness. Creamy mashed potatoes, buttered rice, or crusty bread are excellent choices to soak up the sauce. The dish improves in flavor when allowed to rest; leftovers can be refrigerated and reheated the next day, often tasting even better as the flavors meld.
The slow cooking process is key to unlocking the full potential of oxtail. Patience allows the connective tissue to break down, creating a sauce that is naturally thick and glossy. The addition of wine adds depth, but it can be omitted for a simpler version. Herbs like thyme and bay leaf provide subtle notes that balance the richness of the meat.
This recipe highlights the beauty of traditional braising: taking a tough cut and transforming it into something luxurious. It’s a dish that speaks of warmth, care, and celebration, perfect for sharing with loved ones. Each bite offers tender meat, a silky sauce, and the satisfaction of a meal crafted with time and attention. Braised oxtail is not just food—it’s an experience of comfort and tradition brought to life in the kitchen.