Braised Oxtail Recipe

Here’s a detailed and flavorful Braised Oxtail Recipe that yields tender, rich, and savory meat perfect for a comforting meal.

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Ingredients

• 3 lbs oxtail, cut into segments

• Salt and black pepper, to taste

• 2–3 tbsp vegetable oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 2 carrots, peeled and chopped

• 2 stalks celery, chopped

• 2 tbsp tomato paste

• 1 cup red wine (optional, can replace with beef broth)

• 4 cups beef stock

• 2 bay leaves

• 1 tsp dried thyme (or 2 sprigs fresh)

• 1 tsp smoked paprika

• 1 tbsp Worcestershire sauce

• 1 can (14 oz) diced tomatoes

• Fresh parsley, chopped (for garnish)

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Instructions

1. Prep the Oxtail

1. Pat the oxtail pieces dry with paper towels.

2. Season generously with salt and black pepper.

2. Brown the Oxtail

1. Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

2. Brown the oxtail pieces on all sides (about 3–4 minutes per side). Remove and set aside.

3. Sauté Vegetables

1. In the same pot, add onions, carrots, and celery. Cook until softened, ~5 minutes.

2. Add garlic and cook for 1 minute more.

3. Stir in tomato paste and cook for 2 minutes to deepen flavor.

4. Deglaze and Braise

1. Pour in red wine to deglaze the pot, scraping up browned bits. Simmer for 3–5 minutes.

2. Return oxtail to the pot.

3. Add beef stock, diced tomatoes, bay leaves, thyme, smoked paprika, and Worcestershire sauce.

5. Slow Cook

• Stovetop method: Bring to a simmer, cover, and reduce heat to low. Cook 3–4 hours until oxtail is fork-tender.

• Oven method: Preheat oven to 325°F (160°C). Cover pot and braise for 3–4 hours.

6. Final Touches

1. Remove oxtail and set aside.

2. Skim fat from the sauce and simmer uncovered for 10–15 minutes to thicken, if desired.

3. Adjust seasoning with salt and pepper.

4. Return oxtail to the sauce.

7. Serve

• Garnish with chopped parsley.

• Serve with creamy mashed potatoes, polenta, or rice to soak up the rich sauce.

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Chef’s Tip: For extra depth, braise oxtail overnight in the fridge after browning, then cook slowly the next day. The flavors will be even more concentrated.