Description
This braised oxtails recipe delivers fall-off-the-bone tender meat simmered low and slow in a rich, savory sauce full of bold flavors. With caramelized vegetables, aromatic herbs, and a deep, glossy gravy, it’s a comforting, hearty dish perfect for a cozy dinner served over rice, mashed potatoes, or polenta.
Ingredients
Scale
Oxtails and Seasoning
- 3–4 pounds oxtails
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ cup all-purpose flour (for dredging)
Vegetables and Aromatics
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
Liquids and Flavorings
- 2 tablespoons tomato paste
- 1 cup red wine (optional, or use more broth)
- 3 cups beef broth
- 2 teaspoons Worcestershire sauce
Herbs and Spices
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
- 1 teaspoon smoked paprika
- ½ teaspoon allspice (optional, for depth)
Garnish
- Chopped parsley, for garnish (optional)
Instructions
- Prepare and Season the Oxtails: Pat the oxtails dry thoroughly, then season evenly with salt and black pepper. Dredge them lightly in all-purpose flour to help develop a crust and thicken the sauce later.
- Sear the Oxtails: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. In batches, sear the oxtails for 3–4 minutes per side until they develop a rich brown crust. Remove the browned oxtails and set them aside.
- Sauté Vegetables: Using the same pot with the browned bits, add the chopped onion, carrot, and celery. Cook for 5–7 minutes until the vegetables soften and begin to caramelize, adding depth of flavor.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for 1–2 minutes more to develop their aromas and slightly sweeten the mixture.
- Deglaze the Pot: Pour in the red wine, if using, scraping the bottom to release any flavorful browned bits. Let the wine simmer for 2–3 minutes to reduce slightly and concentrate flavors.
- Add Broth and Seasonings: Pour in the beef broth along with Worcestershire sauce, thyme sprigs, bay leaves, smoked paprika, and optional allspice. Stir well to combine and infuse the broth with herbs and spices.
- Braise the Oxtails: Return the browned oxtails to the pot, ensuring they are fully submerged in the liquid. Bring to a gentle simmer on the stovetop, then cover and transfer the pot to a preheated oven at 325°F (165°C). Braise for 2½ to 3 hours until the meat is tender and falling off the bone.
- Finish and Serve: Once cooked, skim off any excess fat from the surface of the sauce. Adjust seasoning if necessary. Serve the oxtails warm over your choice of rice, mashed potatoes, or polenta. Garnish with chopped fresh parsley if desired.
Notes
- For a thicker sauce, remove the oxtails after braising and simmer the liquid on the stovetop until reduced, or stir in a cornstarch slurry.
- The dish tastes even better the next day after the flavors have melded.
