Braised Oxtail Recipe

Ingredients

• 3–4 lbs oxtail, trimmed
• Salt and freshly ground black pepper, to taste
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup red wine (optional, or substitute with beef broth)
• 4 cups beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 sprig fresh rosemary or thyme (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Season the oxtail generously with salt and pepper.
2. In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Brown the oxtail in batches until all sides are seared. Remove and set aside.
3. In the same pot, add chopped onions, carrots, and celery. Sauté for 5–7 minutes until softened.
4. Add the garlic and tomato paste. Cook for 1–2 minutes, stirring to combine.
5. Pour in the red wine (if using) and deglaze the pot, scraping up any browned bits. Let simmer for 3–4 minutes.
6. Return the oxtail to the pot. Add beef broth, bay leaves, thyme, smoked paprika, Worcestershire sauce, soy sauce, and rosemary.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, or until the oxtail is tender and falling off the bone. Stir occasionally.
8. Optional: Skim excess fat from the surface or refrigerate and remove solidified fat before reheating.
9. Remove bay leaves and herb stems. Taste and adjust seasoning.
10. Serve hot over mashed potatoes, rice, or creamy polenta. Garnish with chopped parsley.

Would you like a slow cooker or Instant Pot version of this recipe too?