Here’s a rich and flavorful Braised Oxtails recipe that’s tender, savory, and perfect for a hearty meal:
Ingredients (serves 4–6)
- 3 lbs oxtails, cut into segments
- Salt and black pepper, to taste
- 2–3 tbsp vegetable oil
- 1 large onion, chopped
- 2–3 carrots, chopped
- 2–3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine (optional, or use beef broth)
- 4 cups beef broth
- 2–3 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- 1 tsp smoked paprika (optional)
- 1–2 tsp Worcestershire sauce (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Season and sear the oxtails:
- Season oxtails generously with salt and pepper.
- Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Brown oxtails on all sides (5–7 minutes). Remove and set aside.
- Sauté vegetables:
- In the same pot, add onions, carrots, and celery. Cook for 5–7 minutes until softened.
- Add garlic and cook 1 more minute until fragrant.
- Add tomato paste and deglaze:
- Stir in tomato paste and cook 1–2 minutes.
- Pour in red wine or a bit of beef broth to deglaze, scraping up browned bits from the bottom.
- Braise the oxtails:
- Return oxtails to the pot. Add the remaining beef broth, thyme, bay leaves, Worcestershire sauce, and smoked paprika.
- Bring to a simmer, then cover and reduce heat to low.
- Cook until tender:
- Simmer gently for 3–4 hours, or until oxtails are tender and falling off the bone. You can also braise in a 325°F (160°C) oven covered for 3–4 hours.
- Finish and serve:
- Remove oxtails and vegetables. Skim excess fat from the sauce.
- Optional: thicken the sauce with a slurry of cornstarch and water.
- Serve oxtails over mashed potatoes, rice, or creamy polenta. Garnish with chopped parsley.
💡 Tips:
- Browning the oxtails well is key for deep flavor.
- Low and slow cooking is crucial — rushing will make them tough.
- Leftovers taste even better the next day, as flavors meld.
If you want, I can give a Caribbean-style version with allspice and scotch bonnet peppers for a spicy, aromatic twist. It’s incredible! Do you want that version too?
