Oh yes 😋 — Braised Oxtail is rich, hearty, and fall-off-the-bone tender. Perfect for a special dinner or cozy comfort meal. Here’s a detailed, foolproof version.
🥩 Braised Oxtail
Ingredients (Serves 4–6)
Meat & Marinade
- 3–4 lbs oxtail, cut into pieces
- Salt & black pepper
- 2 tbsp all-purpose flour (for dredging)
Vegetables & Aromatics
- 2 tbsp vegetable or olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1–2 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
Liquid & Flavor
- 1 cup red wine (optional, can replace with more broth)
- 4 cups beef or chicken broth
- 2 tbsp tomato paste
- Optional: 1 tsp Worcestershire sauce
Instructions
1. Prepare Oxtail
- Pat oxtail pieces dry.
- Season with salt and pepper, then dredge lightly in flour, shaking off excess.
2. Brown the Meat
- Heat oil in a large Dutch oven or heavy pot over medium-high heat.
- Brown oxtail pieces on all sides, 3–4 minutes per side. Remove and set aside.
3. Sauté Vegetables
- Reduce heat to medium.
- Add onions, carrots, and celery. Cook until softened, ~5 minutes.
- Add garlic and tomato paste, cook 1–2 minutes until fragrant.
4. Deglaze & Add Liquids
- Pour in red wine, scraping up browned bits from the bottom.
- Add broth, thyme, bay leaves, and Worcestershire sauce.
- Return oxtail to the pot, making sure pieces are mostly submerged.
5. Braise
- Bring to a simmer, then cover and braise low and slow:
- On stove: 2½–3 hours over low heat
- Oven: 325°F (160°C) for 2½–3 hours
- Meat should be tender and falling off the bone.
6. Finish
- Remove oxtail and strain sauce if desired.
- Reduce sauce over medium heat to thicken slightly.
- Serve oxtail with sauce over mashed potatoes, rice, or creamy polenta.
🔥 Tips & Variations
- Caribbean style: Add allspice, thyme, scotch bonnet, soy sauce, and brown sugar. Serve with rice & peas.
- Rich flavor: Braise overnight at low heat; flavors deepen.
- Thickened sauce: Mash some of the carrots in the sauce or add a cornstarch slurry.
- Vegetables: Mushrooms, parsnips, or potatoes can be added in the last hour of cooking.
If you want, I can give a Caribbean-style oxtail recipe with beans and super-spicy flavor that’s authentic, rich, and ultra-tender.
Do you want me to do that?
