Braised oxtail is a slow-cooked dish where tough but flavorful oxtails are simmered in a rich liquid until they become incredibly tender and fall-off-the-bone. This method allows the connective tissues to break down, creating a luscious sauce and deeply satisfying meat. It’s often served with mashed potatoes, rice, or crusty bread to soak up the delicious gravy.
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
- 4-6 cloves garlic, minced
- 1 cup dry red wine (such as Merlot or Cabernet Sauvignon)
- 4 cups beef broth (or chicken broth)
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
- Season and Sear the Oxtails: Season the oxtail pieces generously with salt and freshly ground black pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the oxtails on all sides until deeply browned. This step adds significant flavor to the dish. Remove the seared oxtails and set aside.
- Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot and cook over medium heat, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes. Add the minced garlic during the last minute of cooking and stir until fragrant.
- Deglaze the Pot: Pour the red wine into the pot and scrape up any browned bits from the bottom. Let the wine simmer for a few minutes, allowing it to reduce slightly and concentrate its flavor.
- Add Remaining Ingredients: Stir in the tomato paste, beef broth, bay leaf, thyme, and rosemary. Bring the liquid to a simmer.
- Return Oxtails to the Pot: Return the seared oxtails to the pot, ensuring they are mostly submerged in the liquid. If needed, add a little more broth.
- Braise the Oxtails: Cover the Dutch oven tightly with a lid and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5 to 3.5 hours, or until the oxtails are incredibly tender and the meat easily pulls away from the bone. Alternatively, you can simmer the oxtails on the stovetop over low heat for a similar amount of time.
- Skim Fat and Adjust Seasoning: Once the oxtails are tender, carefully remove them from the pot and set aside. Skim any excess fat from the surface of the braising liquid. Taste the sauce and adjust the seasoning with salt and pepper as needed. If the sauce is too thin, you can simmer it uncovered on the stovetop for a bit longer to reduce and thicken.
- Serve: Return the oxtails to the sauce to warm through. Garnish with fresh chopped parsley before serving hot with your favorite sides like mashed potatoes, creamy polenta, rice, or crusty bread.
Tips and Notes:
- Browning is Key: Don’t skip the searing step! It builds a deep, rich flavor in the final dish.
- Low and Slow: Braising requires patience. The long, slow cooking process is what makes the oxtails so tender.
- Liquid Level: Ensure the oxtails are mostly covered by the braising liquid.
- Flavor Variations: You can add other aromatics like leeks or mushrooms to the vegetables. Some recipes also include a splash of balsamic vinegar or a touch of Worcestershire sauce for added depth.
- Make-Ahead: Braised oxtail is even better the next day as the flavors have had more time to meld. You can braise them a day in advance, refrigerate, and then reheat before serving. Skim off any solidified fat before reheating.
Enjoy your incredibly flavorful and tender Braised Oxtail! It’s a truly comforting and satisfying dish.