Braised Oxtail with Root Vegetables Recipe

This recipe is for “Braised Oxtail with Root Vegetables,” a deeply flavorful and comforting dish featuring tender oxtail slow-cooked until it falls off the bone, enveloped in a rich, savory gravy. The image displays a generous serving of succulent oxtail pieces, some with bones visible, glistening with a dark, rich sauce. Interspersed among the oxtail are pieces of what appear to be softened onions and other root vegetables, and the dish is generously garnished with fresh chopped herbs, likely parsley or cilantro, adding a vibrant touch. This dish exemplifies the beauty of low-and-slow cooking, transforming a tough cut of meat into an incredibly tender and aromatic meal. It is a hearty main course, perfect for cooler weather or a celebratory gathering.

Ingredients:

For the Oxtail:

• 3-4 lbs (1.4-1.8 kg) oxtail, cut into 2-3 inch pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 carrots, peeled and roughly chopped
• 2 celery stalks, roughly chopped
• 4-6 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 cups (480ml) beef broth or stock
• 1 cup (240ml) dry red wine (such as Cabernet Sauvignon or Merlot)
• 1 (14.5-ounce or 411g) can diced tomatoes (undrained)
• 2 bay leaves
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)

For Garnish (Optional):

• ¼ cup fresh parsley, chopped or fresh chives, chopped

Equipment:

• Large Dutch oven or heavy-bottomed pot with a lid (oven-safe)
• Tongs
• Large plate or bowl
• Measuring cups and spoons
• Ladle
• Sharp knife and cutting board

Instructions:

Part 1: Prepare and Sear the Oxtail

1. Pat Dry Oxtail: Thoroughly pat the oxtail pieces dry with paper towels. This step is crucial for achieving a good sear.
2. Season Oxtail: Season the oxtail generously with salt and black pepper on all sides.
3. Heat Oil: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
4. Sear Oxtail: Working in batches if necessary to avoid overcrowding, add the oxtail pieces to the hot pot. Sear each piece until deeply browned on all sides, about 3-5 minutes per side. This browning develops rich flavor (Maillard reaction). Remove the seared oxtail from the pot and set aside on a plate.

Part 2: Build the Flavor Base (Mirepoix)

1. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Sauté, stirring occasionally, for 8-10 minutes, or until the vegetables have softened and the onion is translucent. Scrape up any browned bits from the bottom of the pot, as these add immense flavor.
2. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant. This step deepens the flavor of the paste.

Part 3: Deglaze and Simmer

1. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any remaining browned bits. Bring the wine to a simmer and let it reduce by about half, which takes 3-5 minutes.
2. Add Liquids and Herbs: Return the seared oxtail to the pot. Pour in the beef broth and diced tomatoes (undrained). Add the bay leaves, fresh rosemary, and fresh thyme sprigs. Ensure the oxtail is mostly submerged in the liquid. If not, add a little more beef broth or water.
3. Bring to a Simmer: Bring the liquid to a gentle simmer.

Part 4: Braise to Perfection

1. Transfer to Oven (or Continue Stovetop): Cover the Dutch oven tightly with its lid. You have two options for braising:
   • Oven Method (Recommended): Transfer the covered Dutch oven to the preheated oven. Braise at 300°F (150°C) for 3-4 hours, or until the oxtail is incredibly tender and easily pulls away from the bone. The image clearly shows meat that is falling off the bone, indicating a long braising time.
   • Stovetop Method: If you don’t have an oven-safe pot, keep the pot on the stovetop over very low heat, ensuring it maintains a gentle simmer. Cook for 3-4 hours, checking occasionally to ensure the liquid isn’t evaporating too quickly and adding more if needed.
2. Check for Tenderness: The oxtail is done when it’s fork-tender and practically falling off the bone.
3. Adjust Seasoning: Once cooked, remove the bay leaves, rosemary, and thyme sprigs. Taste the braising liquid and adjust seasoning with additional salt and pepper if necessary. If the sauce is too thin, you can simmer it uncovered for a few minutes on the stovetop to reduce and thicken it slightly.

Part 5: Serve

1. Garnish: Ladle the braised oxtail and its rich sauce onto a serving platter or individual plates. Garnish generously with fresh chopped parsley or chives.
2. Serving Suggestions: Braised Oxtail is traditionally served with starchy sides that can soak up the delicious gravy. Options include:
   • Creamy mashed potatoes
   • Polenta
   • Rice (such as white rice, brown rice, or a flavored rice)
   • Crusty bread (like a good sourdough) for dipping in the sauce.
   • Other hearty sides like roasted vegetables.

Tips for Success:

• Patience is Key: Braising is a slow cooking process. Don’t rush it. The longer and slower you cook, the more tender and flavorful the oxtail will become.
• Don’t Overcrowd the Pot: When searing the oxtail, work in batches to ensure proper browning. Overcrowding will steam the meat instead of searing it.
• Deep Flavor Development: The browning of the oxtail and the sautéing of the vegetables are crucial steps for building the foundation of flavor in the dish.
• Quality Ingredients: While oxtail itself is a humble cut, good quality beef broth and fresh herbs will elevate the dish.
• Alternative Cuts: The braising method used here is excellent for other tough cuts of meat that benefit from long, slow cooking, such as short ribs, chuck roast, or even pork shoulder. Similar techniques are used for dishes like Shepherd’s Pie, which often has a rich meat base, or Salisbury Steak.
• Versatility: This dish is very adaptable. You can add other root vegetables like parsnips or potatoes directly to the braising liquid for an all-in-one meal.
• Make Ahead: Braised oxtail often tastes even better the next day, as the flavors have more time to meld. Reheat gently on the stovetop or in the oven.
• Dietary Considerations: For a gluten-free version, ensure your beef broth is gluten-free and thicken the sauce with a cornstarch slurry at the end if desired, rather than flour.
• Flavor Profile: The rich, savory notes of this dish provide a stark contrast to sweet desserts like Strawberry Banana Pudding, Peach Cobbler, or Pineapple Upside-Down Cupcakes, but it could be followed by a tangy Lemon Curd dessert for a balanced meal.