Oh yes—Braised Oxtail is rich, hearty, and melt-in-your-mouth delicious 🐂🍲. It’s perfect for a comforting meal, as the long, slow braise turns the oxtail gelatinous and full of flavor. Here’s a detailed recipe:
🐂 Braised Oxtail
Ingredients (serves 4–6)
- 3 lbs oxtail, cut into pieces
- Salt & black pepper, to taste
- 2–3 tbsp vegetable or olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup red wine (optional but recommended)
- 4 cups beef stock
- 2 bay leaves
- 1 tsp dried thyme (or 2 sprigs fresh)
- 1 tsp smoked paprika (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Season and sear oxtail
- Season oxtail generously with salt and pepper.
- Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- Brown oxtail on all sides (~5 minutes per batch). Remove and set aside.
- Sauté vegetables
- In the same pot, add onions, carrots, and celery. Cook until softened (~5–6 minutes).
- Add garlic and cook 1 more minute.
- Add tomato paste & wine
- Stir in tomato paste and cook 1–2 minutes to caramelize slightly.
- Deglaze the pot with red wine, scraping up browned bits. Let wine reduce by half.
- Braise oxtail
- Return oxtail to the pot. Add beef stock, bay leaves, thyme, and smoked paprika.
- Bring to a simmer, then cover and reduce heat to low.
- Simmer 3–4 hours until meat is tender and falling off the bone. (Alternatively, bake at 325°F / 165°C covered.)
- Finish and serve
- Remove bay leaves and thyme stems.
- Skim excess fat if desired.
- Serve with mashed potatoes, rice, or creamy polenta.
- Garnish with chopped parsley.
Tips for Perfect Braised Oxtail
- Low and slow: Long braising is key to tender, flavorful meat.
- Searing: Browning the oxtail adds depth and richness to the sauce.
- Optional thickening: Reduce the sauce by simmering uncovered for 15–20 minutes at the end for a glossy, rich finish.
- Flavor boosters: Add a splash of Worcestershire sauce or soy sauce for umami depth.
If you want, I can give a “Caribbean-style braised oxtail” version with allspice, Scotch bonnet peppers, and butter beans—extra rich, spicy, and bold.
Do you want me to do that?
