Braised Oxtail Recipe

Braised oxtail is a deeply flavorful, tender, and comforting dish that has been enjoyed in various cuisines worldwide. Slow-cooked to perfection, this dish offers a melt-in-your-mouth texture infused with aromatic herbs and spices. Perfect for special occasions or a hearty meal, this braised oxtail recipe ensures maximum flavor and tenderness.

Ingredients:

• 3 lbs oxtail, cut into sections
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 tbsp tomato paste
• 1 cup red wine (optional)
• 2 cups beef broth
• 1 can (14 oz) diced tomatoes
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp salt (adjust to taste)
• 1 tsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp red pepper flakes (optional)
• 2 sprigs fresh rosemary (or 1 tsp dried)
• 1 tbsp butter
• 2 tbsp all-purpose flour (for thickening)
• Fresh parsley for garnish

Instructions:

1. Prepare the Oxtail – Pat the oxtail pieces dry with a paper towel to remove excess moisture. Season generously with salt, black pepper, and smoked paprika for enhanced flavor.
2. Sear the Oxtail – Heat vegetable oil in a large Dutch oven or deep pan over medium-high heat. Sear the oxtail pieces on all sides until golden brown. Remove and set aside.
3. Sauté Aromatics – In the same pan, add chopped onions, garlic, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
4. Add Tomato Paste and Wine – Stir in tomato paste and cook for another 2 minutes. Pour in red wine (if using) and let it simmer until reduced by half, allowing deep flavors to develop.
5. Build the Sauce – Add diced tomatoes, beef broth, bay leaves, thyme, Worcestershire sauce, soy sauce, brown sugar, and red pepper flakes. Stir well to combine.
6. Braise the Oxtail – Return the seared oxtail to the pot, ensuring they are submerged in the liquid. Cover and let it simmer on low heat for 3–4 hours, stirring occasionally. Alternatively, transfer to a preheated 325°F (163°C) oven and cook for the same duration.
7. Thicken the Sauce – Once the meat is fork-tender, melt butter in a small pan and mix with flour to form a roux. Stir it into the sauce to thicken. Simmer for another 10–15 minutes.
8. Final Touches – Discard bay leaves and rosemary sprigs. Taste the sauce and adjust seasoning if needed. Garnish with freshly chopped parsley.
9. Serve and Enjoy – Serve the braised oxtail over creamy mashed potatoes, rice, or buttered noodles for a complete meal.