Braised Oxtail Recipe

This recipe yields tender, flavorful braised oxtails in a rich, savory sauce. Perfect for a comforting and satisfying meal.

Ingredients:

  • Oxtails: 2-3 pounds, trimmed of excess fat
  • Vegetable Oil: 2 tablespoons
  • Onion: 1 large, chopped
  • Celery: 2 stalks, chopped
  • Carrot: 2 medium, chopped
  • Garlic: 3 cloves, minced
  • Beef Broth: 4 cups
  • Red Wine: 1 cup (optional, but adds depth of flavor)
  • Tomato Paste: 2 tablespoons
  • Dried Thyme: 1 teaspoon
  • Bay Leaf: 1
  • Salt: To taste
  • Black Pepper: To taste
  • All-Purpose Flour: 2 tablespoons (for thickening the sauce)
  • Fresh Parsley: 2 tablespoons, chopped (for garnish)

Instructions:

  1. Sear the Oxtails: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the oxtails generously with salt and pepper. Sear the oxtails on all sides until deeply browned. This step is crucial for developing flavor. Remove the oxtails from the pot and set aside.
  2. Sauté the Vegetables: Add the chopped onion, celery, and carrot to the pot and cook over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Deglaze the Pot: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot with a wooden spoon. This adds flavor to the sauce. Let the wine reduce slightly, about 2 minutes.
  4. Add Broth and Other Ingredients: Stir in the tomato paste, beef broth, dried thyme, and bay leaf. Bring the liquid to a simmer.
  5. Return Oxtails to Pot: Return the seared oxtails to the pot. The liquid should mostly cover the oxtails; add more broth if necessary.
  6. Braise the Oxtails: Cover the pot and reduce the heat to low. Simmer gently for 2-3 hours, or until the oxtails are extremely tender and the meat is falling off the bone. Check occasionally and add more broth if needed to keep the oxtails submerged.
  7. Thicken the Sauce: Once the oxtails are cooked, remove them from the pot and set aside. In a small bowl, whisk together the flour and a few tablespoons of the braising liquid until smooth. Pour this slurry into the pot, whisking constantly. Bring the sauce to a simmer and cook for a few minutes, until thickened.
  8. Return Oxtails to Sauce: Return the oxtails to the pot and coat them in the thickened sauce.
  9. Garnish and Serve: Remove the bay leaf. Garnish with fresh parsley. Serve the braised oxtails over mashed potatoes, polenta, rice, or your favorite side dish.

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