Slow-Braised Oxtail in Herb-Infused Onion Gravy is a soul-warming dish that transforms humble ingredients into a luxurious, fall-off-the-bone experience. The oxtail is seared to lock in flavor, then gently simmered in a rich sauce made from caramelized onions, aromatic herbs, and a savory broth until the meat becomes tender and the sauce thickens into a glossy glaze. Each bite offers deep umami, comforting warmth, and a hint of herbal brightness.
This dish is rooted in culinary traditions from the Caribbean, South Asia, and Africa, where oxtail is revered for its flavor and texture. It’s ideal for family dinners, festive gatherings, or slow Sundays when time allows for a meditative cooking process. With wellness adaptations and inclusive options, it can be tailored to suit a variety of dietary needs while retaining its hearty essence.
🧾 Ingredients:
For the Oxtail:
- 2 tablespoons vegetable oil or avocado oil
- 2 kg oxtail pieces, trimmed of excess fat
- Salt and black pepper to taste
For the Braising Sauce:
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tablespoons tomato paste
- 1 teaspoon ground allspice or garam masala
- 1 teaspoon paprika
- 1–2 bay leaves
- 1 sprig thyme or 1/2 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce or tamari
- 2 cups beef broth or vegetable stock
- 1/2 cup red wine or pomegranate juice (optional for depth)
- 1 tablespoon apple cider vinegar or lemon juice
Garnish:
- Fresh parsley or chives, chopped
Optional Add-Ins:
- 1 chopped carrot or turnip for sweetness
- 1 tablespoon ground flaxseed for fiber
- 1/2 teaspoon turmeric for anti-inflammatory benefits
🥣 Instructions:
1. Sear the Oxtail:
Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Season oxtail pieces with salt and pepper. Sear in batches until browned on all sides. Remove and set aside.
2. Build the Flavor Base:
In the same pot, add chopped onions and sauté until golden and caramelized—about 10 minutes. Add garlic and ginger, stirring until fragrant.
Stir in tomato paste, allspice, paprika, and thyme. Cook for 2 minutes to deepen the flavors.
3. Deglaze and Simmer:
Add Worcestershire sauce, vinegar, and wine (if using). Scrape up any browned bits from the bottom of the pot.
Return oxtail to the pot. Pour in broth until meat is just covered. Add bay leaves and optional vegetables.
Bring to a boil, then reduce heat to low. Cover and simmer for 3–4 hours, stirring occasionally, until meat is tender and sauce is thick.
4. Final Touches:
Remove bay leaves and adjust seasoning. If sauce is too thin, uncover and simmer for 15 minutes to reduce. For extra richness, mash a few soft vegetables into the sauce.
5. Serve and Garnish:
Transfer oxtail to a serving dish. Spoon sauce over the top. Garnish with fresh herbs.
Serve with steamed rice, mashed sweet potatoes, or gluten-free flatbread.
🌿 Wellness & Inclusive Notes:
- Gluten-Free Option: Use tamari instead of Worcestershire sauce.
- Low-Sodium Adaptation: Choose low-sodium broth and reduce added salt.
- Therapeutic Boost: Ginger and turmeric support digestion and reduce inflammation.
- Eco Tip: Use bones and leftover sauce to make a mineral-rich broth.
🧡 Serving Suggestions:
- Pair with fermented sides like pickled onions or cucumber raita.
- Serve with aloe vera lemonade or ginger-infused tea.