This slow-braised oxtail dish is a soulful, deeply satisfying meal that celebrates the beauty of time and patience in cooking. Each piece of oxtail is simmered until fall-off-the-bone tender in a rich, glossy gravy infused with caramelized onions, garlic, and aromatic herbs. The result is a hearty, comforting stew with layers of flavor and a velvety sauce that clings lovingly to every bite.
Oxtail, once considered a humble cut, is now prized for its gelatin-rich bones and robust flavor. When cooked low and slow, it transforms into something luxurious—perfect for pairing with mashed potatoes, rice, or crusty bread. This dish is a staple in Caribbean, African, and Southern kitchens, often served on special occasions or as a centerpiece for family gatherings. The chopped herbs sprinkled on top add brightness and balance to the richness of the sauce, making it as beautiful as it is delicious.
INGREDIENTS:
- 1.5 kg oxtail, cut into segments
- 2 tbsp vegetable oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- 1 tsp paprika
- ½ tsp ground allspice (optional)
- 1 tsp black pepper
- Salt to taste
- 2 cups beef broth or water
- 1 bay leaf
- 1 sprig thyme or ½ tsp dried thyme
- 1 tbsp flour (optional, for thickening)
- Chopped parsley or chives for garnish
INSTRUCTIONS:
- Prep the Oxtail:
- Rinse and pat dry the oxtail pieces. Season with salt, pepper, and paprika.
- In a heavy-bottomed pot or Dutch oven, heat oil over medium-high heat.
- Brown the oxtail pieces in batches, turning to sear all sides. Remove and set aside.
- Build the Flavor Base:
- In the same pot, reduce heat to medium and add sliced onions.
- Cook slowly, stirring often, until onions are soft and caramelized—about 10–15 minutes.
- Add garlic and tomato paste, cooking for another 2 minutes until fragrant.
- Stir in Worcestershire sauce, soy sauce, and allspice if using.
- Simmer the Oxtail:
- Return the browned oxtail to the pot.
- Pour in beef broth or water until the meat is just covered.
- Add bay leaf and thyme.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, or until the meat is tender and nearly falling off the bone.
- Thicken the Gravy (Optional):
- If you prefer a thicker sauce, mix 1 tbsp flour with a bit of cold water to form a slurry.
- Stir into the pot during the last 20 minutes of cooking.
- Let the gravy simmer uncovered to reduce and concentrate.
- Finish and Serve:
- Remove bay leaf and thyme sprig.
- Taste and adjust seasoning.
- Garnish with chopped parsley or chives.
- Serve hot over mashed potatoes, steamed rice, or with warm bread to soak up the sauce.
