Here’s a rich, fall-apart braised oxtail recipe—deep flavor, tender meat, and a silky sauce 🍲
🍖 Braised Oxtail
🧾 Ingredients
- 1–1.5 kg oxtail pieces
- 2 tbsp oil
- Salt & black pepper
- 1 large onion (chopped)
- 3–4 garlic cloves (minced)
- 2 carrots (chopped)
- 2 tbsp tomato paste
- 1–2 cups beef broth
- 1 cup water (as needed)
- 1 tsp thyme (dried or fresh)
- 1–2 bay leaves
- Optional: ½ cup red wine
🔥 Instructions
1. Brown the oxtail
- Pat oxtail dry and season with salt & pepper
- Heat oil in a heavy pot
- Sear pieces until browned on all sides (this builds flavor)
- Remove and set aside
2. Build the base
- In the same pot, sauté onions, carrots, and garlic
- Add tomato paste and cook for 1–2 minutes (deepens flavor)
3. Deglaze
- Pour in red wine (optional) or a bit of broth
- Scrape up browned bits from the bottom
4. Braise
- Return oxtail to the pot
- Add broth, thyme, bay leaves (liquid should mostly cover meat)
- Bring to a simmer, then cover
5. Slow cook
- Cook on low heat for 2.5–3.5 hours
(or in oven at 160°C / 325°F) - Meat should become very tender and nearly falling off the bone
6. Finish
- Remove lid for last 20–30 minutes to thicken the sauce
- Adjust seasoning
🍽️ Serve with
- Mashed potatoes
- Rice
- Crusty bread
😋 Tips for best flavor
- Low and slow is key—don’t rush it
- Browning well at the start makes a huge difference
- Let it rest a bit before serving—the sauce thickens more
If you want, I can give you a Pakistani-style spicy oxtail version or a pressure cooker shortcut (ready in under 1 hour).
