Here’s a rich and comforting Braised Oxtail Recipe that delivers deep flavor and fall-off-the-bone tenderness. It’s perfect for a slow weekend meal.
🍲 Braised Oxtail Recipe
🕒 Prep Time: 20 mins
🍳 Cook Time: 3–4 hours
🍽️ Servings: 4–6
Ingredients:
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3–4 lbs oxtail, cut into sections
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Salt & black pepper, to taste
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2 tbsp vegetable oil (or other neutral oil)
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1 large onion, diced
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2 carrots, diced
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2 celery stalks, diced
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4 cloves garlic, minced
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1 tbsp tomato paste
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1 cup red wine (optional but recommended)
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3 cups beef broth
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1–2 sprigs fresh thyme
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2 bay leaves
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1 tsp smoked paprika (optional)
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1 tbsp Worcestershire sauce
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1 tsp brown sugar (optional, balances acidity)
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1 can diced tomatoes (14 oz) (optional, for a tomato-based variation)
Instructions:
1. Prepare the oxtail:
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Pat oxtail dry with paper towels.
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Season generously with salt and pepper.
2. Sear the oxtail:
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In a large Dutch oven or heavy pot, heat oil over medium-high heat.
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Brown the oxtail in batches (don’t overcrowd the pot). Sear until all sides are golden brown, then remove and set aside.
3. Sauté aromatics:
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In the same pot, reduce heat to medium.
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Add onion, carrots, and celery. Sauté 5–7 minutes until softened.
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Stir in garlic and tomato paste, cook for 1–2 minutes until fragrant.
4. Deglaze:
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Pour in red wine (if using) and scrape up any browned bits from the bottom.
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Let the wine simmer for about 3 minutes to reduce slightly.
5. Braise:
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Return oxtail to the pot.
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Add beef broth, Worcestershire sauce, thyme, bay leaves, paprika, and brown sugar.
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(Optional) Add canned tomatoes if you want a tomato-based braise.
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The liquid should mostly cover the oxtail. Add water or broth if needed.
6. Slow cook:
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Option A (Oven): Preheat oven to 300°F (150°C). Cover and braise for 3–3.5 hours.
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Option B (Stovetop): Cover and simmer on low heat for 3–4 hours.
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Option C (Slow Cooker): Transfer everything to a slow cooker and cook on low for 8 hours or until tender.
7. Finish:
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When the meat is tender and falling off the bone, remove oxtail from the pot.
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Skim fat from the surface (or chill and remove solidified fat).
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Reduce the sauce slightly on the stove if needed for a richer texture.
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Return oxtail to the pot to warm through before serving.
Serving Suggestions:
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Over creamy mashed potatoes, rice, or polenta
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With crusty bread to soak up the sauce
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A side of sautéed greens (like kale or collards)
💡 Tips:
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For a deeper flavor, marinate the oxtail overnight in wine, garlic, and herbs before cooking.
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You can chill the dish overnight and reheat the next day — the flavor gets even better!
