Braised oxtail is a rich, tender, and deeply flavorful dish that has been cherished in various cuisines worldwide. Slow-cooked to perfection, the oxtail becomes melt-in-your-mouth tender while absorbing the aromatic spices and seasonings. This recipe is perfect for those who love comforting, home-cooked meals that are both satisfying and nutritious. Whether served with rice, mashed potatoes, or crusty bread, this dish is sure to impress.
Ingredients:
- 2 ½ lbs oxtail, cut into sections
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tsp smoked paprika
- 1 tsp ground black pepper
- ½ tsp salt (adjust to taste)
- ½ tsp red pepper flakes (optional for heat)
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp all-purpose flour
- 1 tbsp butter (for extra richness)
- Fresh parsley for garnish
Instructions:
- Prepare the Oxtail: Pat the oxtail dry with paper towels and season it with salt, black pepper, and smoked paprika. Lightly coat the pieces with flour to help with browning and thickening the sauce.
- Sear the Meat: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the oxtail pieces on all sides until golden brown. This enhances the flavor of the dish. Remove and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onions, carrots, celery, and garlic. Sauté for about 5 minutes until softened and fragrant.
- Deglaze the Pot: Pour in the red wine (if using) and scrape the bottom of the pot to release all the flavorful bits stuck from searing. Let it cook for 2-3 minutes to reduce slightly.
- Add Seasonings: Stir in tomato paste, diced tomatoes, Worcestershire sauce, soy sauce, brown sugar, bay leaves, and thyme sprigs. Mix well.
- Simmer the Oxtail: Return the seared oxtail to the pot and pour in the beef broth until the meat is just covered. Bring to a simmer.
- Slow Cook: Reduce the heat to low, cover, and let the oxtail braise for about 3 to 4 hours, stirring occasionally. The meat should become fork-tender and the sauce thick and rich.
- Adjust Seasoning: Taste and adjust seasoning with additional salt, pepper, or spice if needed. Remove the bay leaves and thyme sprigs before serving.
- Final Touch: Stir in butter for an extra layer of richness. Let it melt into the sauce, enhancing its velvety texture.
- Garnish & Serve: Sprinkle fresh parsley over the braised oxtail and serve it hot with rice, mashed potatoes, or a side of crusty bread.