This recipe provides instructions for making rich and tender Braised Oxtails. Oxtails are the flavorful, collagen-rich tails of cattle, which become incredibly succulent and fall-off-the-bone tender when braised slowly in a flavorful liquid. Braising involves searing the oxtails to develop a deep, caramelized crust, and then simmering them in a liquid – often a combination of broth, red wine, and aromatics like onions, garlic, carrots, and celery – for several hours. The long, slow cooking process breaks down the connective tissues, resulting in a deeply savory and unctuous dish with a rich, thickened sauce. Herbs such as thyme, bay leaf, and rosemary are commonly added to the braising liquid to infuse the meat with aromatic notes. Braised oxtails are a delicacy in many cultures, prized for their intense beefy flavor and melt-in-your-mouth texture. They are often served with mashed potatoes, rice, polenta, or crusty bread to soak up the flavorful braising liquid. The image shows a close-up of a platter of braised oxtails. The oxtail pieces are coated in a dark, glossy sauce and are garnished with chopped fresh green herbs, likely parsley and possibly some scallions. Slices of cooked onions are also visible throughout the dish. The oxtails appear very tender, with the meat pulling away from the bone.
The star ingredient is oxtails, which are typically sold in sections. Their high collagen content makes them ideal for slow cooking methods like braising.
Aromatics form the flavor base of the braising liquid. Onions, carrots, and celery (mirepoix) are commonly sautéed to create a foundational savory flavor. Garlic, minced, adds a pungent and aromatic note.
The braising liquid provides moisture and contributes significantly to the flavor. Beef broth is a standard choice, adding a deep beefy taste. Red wine, often dry red wine like Merlot or Cabernet Sauvignon, adds richness, acidity, and complexity. Tomato paste can contribute a subtle sweetness and umami depth.
Herbs infuse the braising liquid and the oxtails with aromatic notes. Bay leaf, thyme (fresh or dried), and rosemary (fresh or dried) are commonly used.
A touch of oil, such as olive oil or vegetable oil, is used for searing the oxtails.
All-purpose flour is often used to dredge the oxtails before searing, which helps to create a nice crust and also thickens the braising liquid as it cooks.
Seasonings are simple but essential. Salt and black pepper are used to season the oxtails and the braising liquid.
Optional additions can enhance the flavor further. A splash of balsamic vinegar can add a touch of sweetness and acidity. Worcestershire sauce can contribute a savory umami note. A pinch of red pepper flakes can add a subtle heat.
The preparation involves searing the oxtails in a Dutch oven or heavy-bottomed pot until they are browned on all sides. This step is crucial for developing deep flavor. The aromatics (onions, carrots, celery, garlic) are then sautéed in the same pot until softened. Tomato paste is often added and cooked briefly. The seared oxtails are returned to the pot, and the braising liquid (broth, red wine) along with herbs and other seasonings are added. The pot is then covered and the oxtails are simmered gently on the stovetop or in the oven for several hours until they are extremely tender. The braising liquid reduces and thickens into a rich sauce.
Braised oxtails are best served hot, spooned over a starch like mashed potatoes, creamy polenta, or rice, allowing the flavorful sauce to coat the accompaniment. Crusty bread is also excellent for soaking up the sauce.
The texture is incredibly tender, with the meat falling off the bone. The sauce is rich, glossy, and often slightly thickened.
The flavor is deeply savory and beefy, enhanced by the aromatics, red wine, and herbs, resulting in a complex and satisfying taste.
Braised oxtails are a dish of oxtails that are seared and then slowly simmered in a flavorful liquid until they become extremely tender and the liquid reduces into a rich sauce.
The preparation involves searing oxtails, sautéing aromatics, deglazing with liquid, adding herbs and seasonings, and then slow simmering until the meat is very tender.
Ingredients:
- 2-3 pounds oxtails, cut into sections
- 2 tablespoons olive oil or vegetable oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3-4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (such as Merlot, Cabernet Sauvignon, or Pinot Noir)
- 4 cups beef broth
- 2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2-3 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 1-2 bay leaves
- 2 tablespoons all-purpose flour (optional, for dredging)
- Salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh parsley, for garnish
- Chopped scallions, for garnish (optional)
Optional Ingredients:
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon red pepper flakes
Equipment:
- Dutch oven or heavy-bottomed pot with a tight-fitting lid
- Large bowl (for tossing oxtails with flour)
- Tongs
- Wooden spoon or spatula
- Measuring cups and spoons
Instructions:
- Prepare the Oxtails: Pat the oxtails dry with paper towels. Season them generously with salt and freshly ground black pepper. If using, toss the oxtails with the all-purpose flour in a large bowl until lightly coated.
- Sear the Oxtails: Heat the olive oil or vegetable oil in the Dutch oven over medium-high heat. Working in batches if necessary to avoid overcrowding the pot, sear the oxtails on all sides until they are deeply browned, about 3-5 minutes per side. Remove the seared oxtails from the pot and set aside.
- Sauté the Aromatics: Add the chopped onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.
- Deglaze the Pot: Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon or spatula. Cook for a few minutes until the wine has reduced slightly.
- Return Oxtails and Add Braising Liquid: Return the seared oxtails to the pot. Pour in the beef broth until the oxtails are mostly submerged. Add the fresh thyme, fresh rosemary, bay leaf, and any other optional ingredients like balsamic vinegar or Worcestershire sauce.
- Braise the Oxtails: Bring the liquid to a simmer, then cover the pot tightly. Reduce the heat to low and braise gently for 3-4 hours, or until the oxtails are extremely tender and the meat is easily falling off the bone. If braising in the oven, preheat the oven to 325°F (160°C) and braise for the same amount of time.
- Skim Fat and Thicken Sauce (Optional): Once the oxtails are tender, remove them from the pot and set aside. Skim any excess fat from the surface of the braising liquid. If the sauce is too thin, you can simmer it uncovered over medium heat until it reduces to your desired consistency, or you can thicken it with a slurry of cornstarch and water (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering sauce).
- Serve: Return the oxtails to the sauce and heat through. Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley and scallions before serving. Serve hot over mashed potatoes, rice, polenta, or with crusty bread to soak up the delicious sauce.
Enjoy these rich and flavorful Braised Oxtails!