Ah, braised oxtail—rich, hearty, and fall-off-the-bone tender. It’s a slow-cooked classic where the oxtail becomes deeply flavorful in a savory sauce or stew. Here’s a detailed recipe:
Braised Oxtail
Servings: 4–6
Ingredients:
- 2–3 lbs (900 g–1.3 kg) oxtail, cut into segments
- Salt and black pepper, to taste
- 2–3 tbsp vegetable oil
- 1 large onion, chopped
- 2–3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 1 cup red wine (optional, or extra broth)
- 3–4 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme (or 2 sprigs fresh)
- Optional: 1 can (14 oz) diced tomatoes
- Fresh parsley, for garnish
Instructions:
- Season and sear oxtail:
- Season oxtail with salt and pepper.
- Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Sear oxtail on all sides until browned, about 3–4 minutes per side. Remove and set aside.
- Cook aromatics:
- In the same pot, sauté onion, garlic, carrots, and celery until softened, 5–6 minutes.
- Stir in tomato paste and cook 1–2 minutes until slightly caramelized.
- Deglaze and braise:
- Add red wine (if using) to deglaze, scraping up brown bits from the bottom.
- Return oxtail to the pot. Add beef broth, bay leaves, thyme, and optional diced tomatoes.
- Bring to a simmer, then reduce heat to low. Cover and cook 2.5–3 hours until oxtail is tender and falling off the bone.
- Finish and serve:
- Remove oxtail and reduce sauce if desired to thicken.
- Taste and adjust seasoning.
- Serve hot, garnished with fresh parsley. Great with mashed potatoes, rice, or crusty bread.
💡 Tips:
- Slow cooker option: Cook on low for 8–9 hours or high for 5–6 hours.
- For extra depth of flavor, marinate oxtail with garlic, herbs, and soy sauce overnight.
- Strain and skim the sauce for a cleaner, richer braise if desired.
If you want, I can also give a “faster stovetop oxtail braise” that’s ready in about 90 minutes using pressure cooking or a quicker sear-and-simmer method.
Do you want me to provide that?
