Deeply Savory Braised Oxtail Recipe

This recipe yields tender, fall-off-the-bone oxtail in a rich, flavorful braising liquid. Perfect for a comforting and impressive meal.

Ingredients:

  • For the Oxtail:
    • 2-3 lbs oxtail, cut into individual pieces
    • 2 tablespoons olive oil (or other cooking oil)
    • 1 large yellow onion, chopped
    • 2 carrots, chopped
    • 2 celery stalks, chopped
    • 4-5 cloves garlic, minced
    • 1 tablespoon tomato paste
    • 1 cup red wine (beef broth can be substituted)
    • 4 cups beef broth (or stock)
    • 2 bay leaves
    • 2 sprigs fresh thyme
    • 1 sprig fresh rosemary
    • Salt and freshly ground black pepper, to taste
    • 2 tablespoons all-purpose flour (optional, for thickening)
  • Optional Additions:
    • 1-2 star anise
    • 1/2 teaspoon smoked paprika
    • A splash of balsamic vinegar (at the end)
    • Potatoes, cut into chunks.
    • Turnips, cut into chunks.

Instructions:

  1. Sear the Oxtail:
    • Pat the oxtail pieces dry with paper towels. Season generously with salt and pepper.
    • Heat the olive oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat.
    • Sear the oxtail pieces on all sides until deeply browned (about 3-5 minutes per side). This step is crucial for developing flavor.
    • Remove the oxtail from the pot and set aside.
  2. Sauté the Vegetables:
    • Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened (about 5-7 minutes).
    • Add the minced garlic and tomato paste. Cook for another 1-2 minutes, stirring constantly, until fragrant.
  3. Deglaze and Braise:
    • Pour in the red wine (or beef broth) and scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond).
    • Return the oxtail to the pot.
    • Add the beef broth, bay leaves, thyme, and rosemary.
    • If you wish to thicken the sauce later, this is the time to sprinkle the flour over the vegetables, and stir it in before adding the liquids.
    • Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and simmer for 2.5-3.5 hours, or until the oxtail is very tender and falling off the bone. Stir occasionally.
    • If you would like to add potatoes or turnips, add them during the last hour of cooking time.
  4. Finish and Serve:
    • Once the oxtail is tender, remove it from the pot and set aside.
    • If the braising liquid is too thin, you can simmer it uncovered for a few minutes to reduce and thicken it.
    • Taste and adjust the seasoning as needed. Optionally, stir in a splash of balsamic vinegar for a touch of acidity.
    • Return the oxtail to the pot and heat through.
    • Serve the braised oxtail with the sauce spooned over it. Mashed potatoes, polenta, or crusty bread are excellent accompaniments.

Tips and Variations:

  • Slow Cooker: You can adapt this recipe 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: Sear the meat and saute the vegetables using the saute function. Add the remaining ingredients, and cook on high pressure for 45-60 minutes, followed by a natural pressure release.
  • Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
  • Herbs: Feel free to experiment with other herbs, such as oregano or parsley.
  • Vegetables: Add other root vegetables like parsnips or sweet potatoes.

Enjoy your delicious braised oxtail!

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