Braised Oxtail Recipe

Braised Oxtail Recipe

by

Braised oxtail is a hearty and flavorful dish, offering rich, tender meat that falls off the bone, cooked in a deeply savory broth. This recipe takes full advantage of the oxtail’s natural richness, braising it for hours with aromatic vegetables and herbs for a meal that is both comforting and sophisticated. Perfect for family dinners or special occasions, this dish is a showstopper that will leave your guests asking for seconds.

Ingredients:

  • 2.5 lbs (1.1 kg) oxtail, cut into pieces
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 cup red wine
  • 4 cups beef broth
  • 1 tbsp soy sauce
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 tsp dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1 tbsp flour (optional, for thickening)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 325°F (163°C).
  2. Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat.
  3. Season the oxtail pieces with salt and pepper, then brown them in batches, ensuring all sides are seared. Remove the browned oxtail pieces and set them aside.
  4. In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables have softened and the onion is translucent.
  5. Add the minced garlic and cook for an additional minute until fragrant.
  6. Stir in the tomato paste and cook for another 2 minutes, allowing the paste to deepen in flavor.
  7. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 5 minutes to reduce slightly.
  8. Return the oxtail pieces to the pot, followed by the beef broth, soy sauce, bay leaf, thyme, and rosemary. Stir to combine.
  9. Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven.
  10. Braise the oxtail for 3-4 hours, or until the meat is tender and falling off the bone.
  11. Once the oxtail is cooked, remove the pot from the oven. If you prefer a thicker sauce, you can remove the oxtail and vegetables and simmer the liquid over medium heat for 10-15 minutes, adding flour if needed to thicken.
  12. Adjust seasoning with salt and pepper to taste.
  13. Serve the braised oxtail hot, garnished with fresh chopped parsley, over mashed potatoes, polenta, or with a side of crusty bread for a complete meal.

Leave a Comment