Braised oxtail is a comforting, flavorful dish that has been enjoyed for generations across different cultures. Known for its rich, melt-in-your-mouth texture and deep savory flavor, this dish takes humble oxtail and transforms it into something extraordinary. Slowly cooked in a blend of aromatic vegetables, herbs, and broth, braised oxtail delivers hearty satisfaction perfect for family dinners, gatherings, or even special occasions. The slow cooking method ensures the meat becomes tender, while the collagen in the bones breaks down to create a luscious, silky sauce.
Ingredients
- 3 pounds oxtail, cut into sections
- 2 tablespoons vegetable oil
- 2 medium onions, chopped
- 3 carrots, diced
- 2 celery stalks, diced
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup red wine (optional, or replace with more broth)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the oxtail pieces dry with a paper towel, season generously with salt and pepper, and sear them in a large heavy-bottomed pot with hot oil until browned on all sides. Remove and set aside.
- In the same pot, sauté onions, carrots, celery, and garlic until softened, then add tomato paste and cook briefly to deepen the flavor. Deglaze with red wine, scraping the bottom of the pot to release browned bits.
- Return the oxtail to the pot, pour in beef broth, add bay leaves, thyme, and paprika. Bring to a simmer, cover, and cook on low heat for 3–4 hours, or until the meat is tender and falling off the bone. Remove bay leaves, adjust seasoning, garnish with parsley, and serve hot.
Servings
Serves 4–6 people
Nutritional Info (per serving, approx.)
Calories: 420
Protein: 36 g
Fat: 25 g
Carbohydrates: 10 g
Fiber: 2 g
Sodium: 720 mg
Notes
Oxtail can be a bit fatty, so skim off excess fat during or after cooking for a lighter dish. The sauce tastes even better the next day, making this a great make-ahead meal. Serve with mashed potatoes, rice, or crusty bread to soak up the rich gravy.
Tips
For maximum flavor, allow the oxtail to rest in the refrigerator overnight after braising, then reheat before serving. This enhances the depth of the sauce. If using a pressure cooker, reduce cooking time to about 45–60 minutes. Always brown the meat thoroughly before braising to build layers of flavor.
Health Benefits
Oxtail is rich in protein and minerals like iron and zinc, essential for muscle health and immunity. The slow cooking process releases collagen from the bones, which supports joint health and skin elasticity. When paired with vegetables, braised oxtail becomes a balanced meal offering both nutrients and comfort. Consuming it occasionally as part of a diverse diet can provide hearty nourishment while supporting bone strength and energy levels.
Q & A
Q: Can I make braised oxtail without wine?
A: Yes, simply replace the wine with extra beef broth or even tomato juice for added depth.
Q: How do I know when the oxtail is done?
A: The meat should be tender enough to fall off the bone easily.
Q: Can braised oxtail be frozen?
A: Absolutely. Store in airtight containers for up to 3 months. Thaw and reheat slowly to preserve texture.
Q: What can I serve with braised oxtail?
A: Classic pairings include mashed potatoes, creamy polenta, steamed rice, or roasted vegetables.
Q: Is oxtail healthy despite its fat content?
A: Yes, when eaten in moderation, it provides protein, collagen, and essential minerals. Skimming excess fat makes it lighter and healthier.