This rich and flavorful braised oxtail recipe is a hearty and comforting dish that’s perfect for a cold winter night. The meat is slow-cooked until tender and falls off the bone, while the sauce is thick and savory.
Ingredients:
- 2 pounds oxtail, cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes
- 1 cup dry red wine
- 2 cups beef broth
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions:
- Sear the Oxtail: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the oxtail pieces with salt and pepper. Sear the oxtail pieces in batches until browned on all sides. Remove the oxtail and set aside.
- Sauté the Vegetables: In the same pot, add the onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
- Deglaze and Add Liquids: Pour the red wine into the pot and scrape up any browned bits from the bottom. Add the beef broth, bay leaf, thyme, rosemary, and red pepper flakes. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the oxtail is tender.
- Thicken the Sauce: Remove the lid and increase heat to medium-high. Let the sauce simmer, uncovered, until thickened. Taste and adjust seasoning with salt and pepper.
- Serve: Garnish with fresh parsley and serve over mashed potatoes, rice, or noodles.