Braised Oxtail Recipe

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Description

Braised oxtail is a rich, hearty, and deeply flavorful dish where meaty oxtails are slowly simmered until fall-off-the-bone tender in a savory broth. This classic comfort food is enjoyed worldwide, from Jamaican-style stews to Italian and French variations. The slow braising process develops layers of flavor with aromatic vegetables, red wine (optional), and herbs, making it the perfect meal for a cozy dinner or special occasion.

Ingredients For Braised Oxtail Recipe

  • 3 lbs (1.5 kg) oxtails, cut into sections

  • 3 tbsp vegetable oil (or olive oil)

  • 1 large onion, diced

  • 3 garlic cloves, minced

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 2 tbsp tomato paste

  • 2 cups beef broth (or chicken broth)

  • 1 cup red wine (optional, can sub with broth)

  • 2 bay leaves

  • 1 tsp dried thyme (or 2 sprigs fresh thyme)

  • 1 sprig rosemary

  • 1 can (14 oz) diced tomatoes

  • 1 tbsp soy sauce or Worcestershire sauce (optional, for depth)

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Oxtails

    • Pat oxtails dry and season generously with salt and black pepper.

  2. Sear the Meat

    • Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

    • Brown oxtails on all sides, about 3–4 minutes per side. Remove and set aside.

  3. Build Flavor

    • In the same pot, sauté onions, carrots, celery, and garlic until softened (5 minutes).

    • Stir in tomato paste and cook for 1–2 minutes.

  4. Deglaze

    • Pour in red wine (if using) and scrape up brown bits from the bottom of the pot.

  5. Add Liquids & Seasoning

    • Return oxtails to pot. Add beef broth, diced tomatoes, bay leaves, thyme, rosemary, and soy/Worcestershire sauce. Bring to a simmer.

  6. Slow Braise

    • Cover pot and cook on low heat for 3–4 hours (or in a 325°F / 160°C oven), until oxtails are fork-tender.

  7. Final Touch

    • Skim excess fat from the top. Adjust seasoning with salt and pepper.

    • Garnish with fresh parsley before serving.

Serving Suggestions

  • Serve over mashed potatoes, creamy polenta, rice, or buttered egg noodles.

  • Pair with crusty bread to soak up the rich sauce.

  • A side of roasted vegetables or a fresh green salad balances the richness.

Notes

  • Make Ahead: Flavors deepen overnight; reheat gently before serving.

  • Thicker Sauce: Remove oxtails once cooked and simmer sauce uncovered until thickened.

  • Bone-in Flavor: Oxtails with bone add natural gelatin, creating a luxurious texture.

 Tips

  • For a Caribbean twist: add allspice, scotch bonnet pepper, and butter beans.

  • For Italian style: replace soy sauce with balsamic vinegar and add olives.

  • Always brown the oxtails well—it’s the key to maximum flavor.

  • If short on time, cook in a pressure cooker (45–50 minutes on high).

 Servings

  • Serves 4–6 people (depending on portion size).

 Nutritional Info (per serving, based on 6 servings)

  • Calories: ~520

  • Protein: 32g

  • Fat: 36g

  • Carbohydrates: 12g

  • Fiber: 2g

  • Sugar: 4g

  • Sodium: ~720mg

(Values vary depending on ingredients and portion sizes.)

 Health Benefits

  • Collagen-rich: Oxtails are full of collagen, which supports joint and skin health.

  • Iron & Protein: Excellent source of iron for energy and muscle function.

  • Comfort Food: Nutritious, hearty, and soul-satisfying, especially in cold weather.

❓ Q&A

Q: Can I make this ahead of time?
A: Yes! It tastes even better the next day after flavors meld together.

Q: Can I freeze braised oxtail?
A: Absolutely. Store in airtight containers for up to 3 months.

Q: What can I use instead of oxtail?
A: Short ribs, beef shank, or chuck roast work well, though the gelatinous richness of oxtail is unique.

Q: Do I have to use wine?
A: No, broth works fine. Wine just adds depth.

Q: How do I make it less fatty?
A: Chill overnight and remove hardened fat before reheating.

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