Braised Oxtail Recipe

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Description

This Braised Oxtail Recipe is rich, tender, and full of deep, comforting flavors. Slowly cooked in a savory sauce, the oxtail becomes fall-off-the-bone soft, making it perfect for serving with rice, mashed potatoes, or fresh bread. It’s an ideal dish for special dinners or cozy family meals.

Ingredients

  • 1 kg oxtail, cleaned and cut into pieces
  • 2 tbsp cooking oil
  • 2 onions, finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp ginger paste
  • 2 tomatoes, blended
  • 2 tbsp tomato paste
  • 2 carrots, chopped
  • 2 potatoes, cubed (optional)
  • 2 bay leaves
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp chili powder (optional)
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • Salt to taste
  • 3 cups beef stock or water
  • 2 tbsp soy sauce (optional)
  • Fresh coriander or parsley for garnish

Instructions

  1. Wash the oxtail thoroughly and pat dry.
  2. Heat oil in a heavy pot or pressure cooker over medium heat.
  3. Add oxtail pieces and fry until nicely browned on all sides. Remove and set aside.
  4. In the same pot, add onions and cook until golden brown.
  5. Add garlic and ginger paste. Sauté for 1 minute.
  6. Add blended tomatoes and tomato paste. Cook until oil separates.
  7. Add all spices and salt. Mix well.
  8. Return the oxtail to the pot and stir to coat with masala.
  9. Pour in stock or water and add bay leaves.
  10. Cover and simmer on low heat for 2½–3 hours until meat is tender.
    (If using a pressure cooker, cook for 35–40 minutes.)
  11. Add carrots and potatoes in the last 30 minutes if using.
  12. Adjust seasoning and simmer until sauce thickens.
  13. Garnish with fresh coriander or parsley before serving.

Tips

  • ✔ Marinate oxtail with salt and spices for 1 hour for extra flavor.
  • ✔ Slow cooking gives the best texture—don’t rush it.
  • ✔ Skim excess fat from the top if needed.
  • ✔ Serve with naan, rice, or mashed potatoes.
  • ✔ Leftovers taste even better the next day.

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