Braised Oxtail Recipe

Braised Oxtail Recipe

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This recipe yields tender, fall-off-the-bone oxtail in a deeply flavorful braising liquid. It’s perfect served over mashed potatoes, rice, or polenta.

Ingredients:

  • For the Oxtail:
    • 2-3 lbs oxtail, cut into pieces
    • 1 tbsp olive oil (or other cooking oil)
    • 1 large onion, chopped
    • 2 carrots, chopped
    • 2 celery stalks, chopped
    • 4-5 cloves garlic, minced
    • 1 tbsp tomato paste
    • 1 cup red wine (beef broth can be substituted)
    • 4 cups beef broth
    • 2 bay leaves
    • 2 sprigs fresh thyme
    • 1 sprig fresh rosemary
    • Salt and freshly ground black pepper, to taste
  • Optional Ingredients:
    • 1 Tablespoon of Worcestershire sauce
    • 1 Tablespoon of apple cider vinegar.
    • 1 small dried chili pepper.

Instructions:

  1. Sear the Oxtail:
    • Pat the oxtail pieces dry with paper towels. Season generously with salt and pepper.
    • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
    • Sear the oxtail pieces on all sides until browned, about 3-5 minutes per side. Remove the oxtail from the pot and set aside.
  2. Sauté the Vegetables:
    • Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes.
    • Add the minced garlic and tomato paste, and cook for another 1-2 minutes, stirring constantly.
  3. Deglaze the Pot:
    • Pour in the red wine (or beef broth) and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. This adds flavor to the sauce.
  4. Braised the Oxtail:
    • Add the beef broth, bay leaves, thyme, rosemary, and the seared oxtail back to the pot.
    • Optional: add the Worcestershire sauce, apple cider vinegar, and the dried chili pepper.
    • Bring the liquid to a simmer, then reduce the heat to low.
    • Cover the pot and simmer for 2.5-3 hours, or until the oxtail is very tender and the meat is falling off the bone. Stir occasionally.
  5. Finish the Sauce:
    • Once the oxtail is tender, remove it from the pot and set aside.
    • If the sauce is too thin, bring it to a simmer over medium heat and reduce it until it thickens slightly.
    • Taste and adjust the seasoning with salt and pepper as needed.
    • Remove the bay leaves, rosemary, and thyme stems.
    • Return the oxtail to the pot and coat with the sauce.
  6. Serve:
    • Serve the braised oxtail hot over mashed potatoes, rice, polenta, or your favorite side dish.
    • Garnish with fresh parsley if desired.

Tips and Variations:

  • For a richer flavor, you can marinate the oxtail in red wine and herbs for a few hours before searing.
  • You can add other vegetables like potatoes or mushrooms to the braising liquid.
  • If you don’t have fresh herbs, you can use dried herbs. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
  • A slow cooker can be used. Sear the oxtail and sautee the vegetables in a pan, then place all ingredients into the slow cooker. Cook on low for 6-8 hours.
  • If you would like a thicker sauce, you can make a slurry of cornstarch and water. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Add this to the simmering sauce, while stirring, until the sauce has thickened.
  • If you have a pressure cooker, it will drastically reduce cooking time. Follow your pressure cookers instructions, but generally cooking time under pressure will be around 45 minutes to 1 hour.

Enjoy your delicious braised oxtail!

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