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:
- 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.
- 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.
- 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.
- 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!