This recipe yields incredibly tender and flavorful oxtail, slow-cooked in a rich, aromatic broth. Perfect for a comforting meal on a chilly day.
Ingredients:
- Oxtail: 2-3 lbs, cut into 2-inch pieces
- Vegetables:
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery ribs, chopped
- 4 cloves garlic, minced
- Liquids:
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup beef broth (or stock)
- 1 cup red wine (optional, but adds depth)
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- Fat/Oil:
- 2 tablespoons olive oil (or vegetable oil)
- Seasoning:
- Salt and freshly ground black pepper, to taste
- 1 tablespoon of all purpose flour. (optional, for thickening)
Instructions:
- Sear the Oxtail:
- Pat the oxtail pieces dry with paper towels. Season generously with salt and pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the oxtail pieces in batches, browning them on all sides. This step is crucial for developing rich flavor. Don’t overcrowd the pot.
- Remove the seared oxtail from the pot and set aside.
- Sauté the Vegetables:
- Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- If using flour, sprinkle it over the vegetables, and cook for one minute, while stirring.
- Deglaze the Pot:
- If using red wine, pour it into the pot and scrape up any browned bits from the bottom with a wooden spoon. This process, called deglazing, adds a lot of flavor.
- Combine Ingredients:
- Return the seared oxtail to the pot.
- Add the diced tomatoes (undrained), beef broth, bay leaves, thyme, and rosemary.
- Bring the mixture to a simmer.
- Braise the Oxtail:
- Reduce the heat to low, cover the pot tightly, and simmer for 2.5-3 hours, or until the oxtail is very tender and the meat is falling off the bone.
- Check the oxtail periodically and add more beef broth if the liquid level is too low.
- Finish and Serve:
- Once the oxtail is tender, remove it from the pot and set aside.
- If the sauce is too thin, you can simmer it uncovered for a few minutes to reduce and thicken it.
- Remove the bay leaves, thyme, and rosemary sprigs.
- Return the oxtail to the pot and gently toss to coat with the sauce.
- Serve the braised oxtail over mashed potatoes, rice, polenta, or crusty bread.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes or a dash of smoked paprika for a touch of heat.
- Add other vegetables: Potatoes, parsnips, or mushrooms can be added to the braising liquid for extra flavor and substance.
- Slow Cooker: This recipe can easily be adapted for a slow cooker. Sear the oxtail and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours.
- Pressure Cooker/Instant Pot: For a faster version, use a pressure cooker or Instant Pot. Sear the oxtail and sauté the vegetables, add the remaining ingredients, and cook on high pressure for 45-60 minutes, followed by a natural pressure release.
- Garnish: Garnish with fresh parsley or thyme before serving.
Enjoy your delicious braised oxtail!