Braised Oxtail Recipe A Rich, Tender, and Flavorful Dish

Braised Oxtail Recipe: A Rich, Tender, and Flavorful Dish

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Braised oxtail is a dish known for its rich, deep flavor and melt-in-your-mouth tenderness. Cooking oxtail low and slow allows the tough meat to break down, becoming soft and infused with the aromatic ingredients it’s cooked with. This classic recipe is perfect for a hearty meal that will impress guests and satisfy your cravings for something comforting and flavorful. The braised oxtail can be served over mashed potatoes, rice, or even with crusty bread to soak up the delicious sauce.

Ingredients:

  • 4-5 lbs oxtail, cut into segments
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 tbsp tomato paste
  • 2 cups red wine (preferably dry)
  • 4 cups beef broth
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 tsp dried rosemary
  • 1 tsp ground black pepper
  • 1 tbsp Worcestershire sauce
  • Salt to taste
  • 1 tbsp flour (optional, for thickening)

Instructions:

  1. Heat the olive oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat.
  2. Season the oxtail pieces with salt and pepper. Brown the oxtail in batches, making sure all sides are nicely seared. Remove the browned oxtail and set it aside.
  3. In the same pot, add the chopped onions, carrots, and celery. Sauté the vegetables until they begin to soften, about 5-7 minutes.
  4. Add the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.
  5. Stir in the tomato paste and cook for 2 minutes to develop its flavor.
  6. Pour in the red wine, scraping the bottom of the pot to loosen any browned bits from the meat and vegetables. Allow the wine to reduce by half, which should take around 10 minutes.
  7. Add the beef broth, Worcestershire sauce, bay leaves, thyme, rosemary, and black pepper to the pot. Stir everything together, ensuring it’s well combined.
  8. Return the browned oxtail to the pot, submerging it in the liquid. Bring the mixture to a simmer.
  9. Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 325°F (165°C). Braise for 3 to 4 hours, or until the oxtail is extremely tender and the meat is falling off the bone.
  10. Once the oxtail is cooked, remove it from the oven. Use tongs to take the oxtail out of the pot and set it aside.
  11. If you want a thicker sauce, place the pot on the stove over medium heat. Mix 1 tablespoon of flour with a little cold water to make a slurry, then stir it into the braising liquid. Let the sauce simmer for 5-10 minutes to thicken.
  12. Taste and adjust the seasoning with more salt, pepper, or Worcestershire sauce as needed.
  13. Return the oxtail to the pot and let it reheat in the sauce for another 5-10 minutes before serving.
  14. Serve the braised oxtail with mashed potatoes, polenta, rice, or crusty bread to soak up the delicious sauce.

This braised oxtail recipe is an ideal dish for a cozy dinner, a special occasion, or when you want to treat yourself to something indulgent. The slow-cooked oxtail takes on a deep, savory flavor, and the rich sauce brings everything together for a mouthwatering meal. The result is a hearty, satisfying dish that will have everyone asking for seconds.

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