This recipe for braised oxtail is a rich and flavorful dish that falls off the bone. The slow cooking process allows the meat to become incredibly tender, while the sauce develops deep, savory notes.
Ingredients:
- 2 pounds oxtail, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (14.5 ounce) can beef broth
- 1 cup red wine (optional)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Salt to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Sear the Oxtail: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season oxtail pieces with salt and pepper. Sear the oxtail pieces in batches until browned on all sides. Remove the oxtail from the pot and set aside.
- Sauté Vegetables: Add chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute.
- Combine Ingredients: Return the seared oxtail to the pot. Add diced tomatoes, beef broth, red wine (if using), tomato paste, thyme sprigs, bay leaves, oregano, and black pepper. Bring to a simmer.
- Braise the Oxtail: Reduce heat to low, cover the pot, and simmer for 2-3 hours, or until the oxtail meat is very tender and easily falls off the bone. Stir occasionally.
- Thicken the Sauce: Remove the lid and continue to simmer for an additional 15-20 minutes, or until the sauce has thickened slightly.
- Serve: Remove the thyme sprigs and bay leaves. Garnish with chopped parsley. Serve the braised oxtail with mashed potatoes, rice, or crusty bread.
Tips:
- For extra flavor, add a tablespoon of honey or brown sugar to the braising liquid.
- If you don’t have red wine, you can substitute with additional beef broth.
- This dish can be made ahead of time and reheated gently.
Enjoy your delicious and flavorful Braised Oxtail!