Description
Braised Oxtail is a rich, comforting dish featuring oxtails slowly simmered in a savory broth of vegetables, herbs, and wine or broth until tender and deeply flavorful—perfect for cozy dinners or special occasions.
Ingredients
- 3–4 lbs oxtails, trimmed
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil or vegetable oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (or substitute beef broth)
- 3–4 cups beef broth (or a mix of broth and water, enough to cover meat)
- 2 bay leaves
- 1 teaspoon fresh or 1/2 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce or soy sauce (optional)
- Optional: fresh parsley for garnish
Instructions
- Season oxtails with salt and pepper, then dredge lightly in flour.
- In a Dutch oven, heat oil over medium-high heat. Brown oxtails on all sides in batches; set aside.
- In the same pot, sauté onion, carrots, and celery for 5–7 minutes. Add garlic and cook 1 minute more.
- Stir in tomato paste and cook for 2–3 minutes to deepen the flavor.
- Deglaze with red wine (or broth), scraping up browned bits.
- Return oxtails to the pot and add enough beef broth to cover. Add bay leaves, thyme, and Worcestershire sauce.
- Bring to a simmer, then cover and transfer to a 300°F oven or reduce heat to low and simmer gently on the stovetop for 3–4 hours, until meat is tender and falling off the bone.
- Remove oxtails and reduce sauce on the stovetop until thickened, if desired. Return meat to sauce before serving.
Notes
- Add balsamic vinegar or brown sugar for subtle sweetness.
- Include chopped tomatoes or smoked paprika for extra depth.
- For Caribbean flavor, add allspice, Scotch bonnet pepper, and serve with rice and peas.
- Slow cooker method: brown meat and veggies, then cook on low for 8 hours.
- Store leftovers in the fridge for 4 days or freeze up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
