Braised oxtail is a hearty and flavorful dish that slowly simmers tender pieces of oxtail in a rich broth of vegetables, herbs, and spices. This comforting dish is perfect for a cozy meal, often served over mashed potatoes or rice to absorb the delicious sauce.
Ingredients
- 3 lbs oxtail, cut into pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 tbsp flour (optional, for thickening)
Instructions
- Prepare the Oxtail: Season the oxtail pieces with salt and pepper. Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown the oxtail pieces in batches, ensuring they are evenly browned on all sides. Remove and set aside.
- Sauté the Vegetables: In the same pot, add chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook for another minute. Then, pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Let the wine reduce by half, about 5 minutes.
- Simmer the Oxtail: Return the browned oxtail to the pot. Add the beef broth, thyme, bay leaves, and rosemary. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 3-4 hours, or until the oxtail is tender and falling off the bone.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, remove the oxtail and vegetables. In a small bowl, mix the flour with a bit of water to make a slurry, then stir it into the sauce. Simmer for an additional 10-15 minutes until thickened.
- Serve: Remove the thyme and bay leaves. Serve the braised oxtail hot, with mashed potatoes, rice, or crusty bread to soak up the delicious gravy.
Enjoy your flavorful and tender braised oxtail!