Braised Oxtail Recipe

Ingredients

• 2 ½ – 3 lbs oxtail, cut into pieces
• 2 tbsp vegetable oil (or olive oil)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 tbsp tomato paste
• 1 cup red wine (optional, can substitute with beef broth)
• 4 cups beef broth
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 2 bay leaves
• 1 tsp paprika
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Oxtail:
   Pat the oxtail pieces dry with paper towels. Season generously with salt and black pepper.
2. Brown the Oxtail:
   Heat oil in a large heavy pot or Dutch oven over medium-high heat. Sear the oxtail pieces until browned on all sides. Remove and set aside.
3. Sauté Vegetables:
   In the same pot, add onion, garlic, carrots, and celery. Cook for 4–5 minutes until softened. Stir in tomato paste and cook for 1 minute.
4. Deglaze the Pot:
   Pour in red wine (if using) and scrape the bottom of the pot to release browned bits. Let it simmer for 2–3 minutes.
5. Add Liquid & Herbs:
   Return the oxtail to the pot. Add beef broth, thyme, bay leaves, and paprika. Bring to a simmer.
6. Braise Slowly:
   Cover with a lid and simmer on low heat for 2.5–3 hours, or until the meat is tender and falling off the bone. (Alternatively, bake in the oven at 325°F / 160°C for the same time.)
7. Adjust Seasoning:
   Remove bay leaves and thyme sprigs. Taste the sauce and adjust seasoning with salt and pepper.
8. Serve:
   Garnish with fresh parsley. Serve hot over mashed potatoes, rice, or polenta.

👉 Do you want me to also give you a slow cooker version of this braised oxtail recipe?