Braised Oxtail Recipe

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This hearty and flavorful Braised Oxtail Recipe features tender oxtails slow-cooked in a savory broth, enriched with aromatic herbs and spices. The meat becomes fall-off-the-bone tender, and the rich, flavorful sauce is perfect for serving over mashed potatoes, rice, or crusty bread.

Ingredients

  • 2-3 pounds oxtail, cut into segments
  • 2 tablespoons vegetable oil
  • Salt and pepper, to taste
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar (optional)
  • Fresh parsley, chopped for garnish (optional)

Instructions

  1. Prepare the Oxtails: Pat the oxtail pieces dry with paper towels. Season generously with salt and pepper.
  2. Brown the Oxtails: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the oxtails and brown them on all sides, about 5-7 minutes. Remove the oxtails from the pot and set aside.
  3. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
  4. Add Seasonings: Stir in the bay leaf, thyme, paprika, and tomato paste. Cook for another minute until the tomato paste darkens slightly.
  5. Deglaze the Pot: Pour in the red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the wine cook for about 2-3 minutes, reducing slightly.
  6. Add Broth and Oxtail: Return the browned oxtails to the pot. Add the beef broth, Worcestershire sauce, and brown sugar (if using). Stir to combine and bring the mixture to a boil.
  7. Braise the Oxtail: Reduce the heat to low, cover the pot, and let the oxtails simmer for about 3-4 hours, or until the meat is very tender and falls off the bone easily. You can also braise the oxtails in the oven at 300°F (150°C) for the same amount of time.
  8. Final Seasoning: Taste the braising liquid and adjust seasoning with salt, pepper, or more Worcestershire sauce if needed.
  9. Serve: Remove the oxtail from the pot and discard the bay leaf. Serve the oxtails with the braising sauce over mashed potatoes, rice, or crusty bread. Garnish with fresh parsley, if desired.

Enjoy your rich and flavorful Braised Oxtail!

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