Braised Oxtail Recipe Tender, Flavorful, and Rich in Taste

Braised Oxtail Recipe: Tender, Flavorful, and Rich in Taste

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This braised oxtail recipe is the perfect dish for a hearty, comforting meal. Slow-cooked to perfection, the oxtails become melt-in-your-mouth tender, infused with rich, savory flavors. Whether you’re preparing it for a family dinner or a special occasion, this dish will surely impress with its depth of flavor and satisfying texture. The secret lies in the slow braising process that allows the meat to absorb all the aromatic spices, creating a mouthwatering stew that pairs perfectly with rice, mashed potatoes, or crusty bread.

Ingredients:

  • 4 pounds of oxtails, cut into segments
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 tablespoons tomato paste
  • 1 cup red wine (preferably dry)
  • 4 cups beef broth (low sodium)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • Salt to taste
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 325°F (165°C).
  2. Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat.
  3. Season the oxtail pieces with salt, pepper, and paprika, then brown them in the hot oil, turning to ensure all sides are evenly seared. This should take about 5-7 minutes. Remove the oxtails and set them aside.
  4. In the same pot, add the chopped onions, garlic, carrots, and celery. Sauté the vegetables for 5-6 minutes, or until softened and the onions become translucent.
  5. Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
  6. Pour in the red wine, scraping the bottom of the pot to loosen any browned bits stuck to the surface. Allow the wine to simmer for about 3-4 minutes to reduce slightly.
  7. Add the beef broth, bay leaves, thyme, and the browned oxtail pieces back into the pot. Stir to combine, ensuring the meat is submerged in the liquid.
  8. Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
  9. Braise the oxtails for 3-4 hours, or until the meat is tender and falling off the bone. Check occasionally to ensure the liquid level remains sufficient, adding more broth if needed.
  10. Once the oxtails are cooked to perfection, remove the pot from the oven. Discard the bay leaves and adjust the seasoning with salt and pepper if necessary.
  11. Serve the braised oxtails hot, garnished with fresh parsley. The tender meat and flavorful broth make an excellent pairing with rice, mashed potatoes, or a side of crusty bread to soak up the delicious sauce.

Conclusion: Braised oxtail is a showstopper dish that requires patience and a bit of love to prepare, but the result is well worth it. This recipe delivers a rich and flavorful meal that will impress any guest and satisfy even the most discerning food lovers. Whether you’re an experienced cook or a beginner, this recipe will guide you step by step to create a truly memorable meal. The braised oxtails, rich in flavor and tenderness, are sure to become a favorite in your recipe collection.

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