Braised Oxtail Recipe

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Description

This Braised Oxtail Recipe is a rich and comforting dish where tender oxtails are slow-cooked in a flavorful broth of herbs, vegetables, and wine (or broth) until the meat becomes fall-off-the-bone tender. The long braising process transforms the collagen-rich meat into a silky, luscious sauce that pairs beautifully with mashed potatoes, rice, or crusty bread. It’s a classic comfort food enjoyed in many cuisines around the world, from Caribbean to Italian and Southern-style cooking.

Ingredients for Braised Oxtail Recipe

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

  • 2 tbsp olive oil (or vegetable oil)

  • 1 large onion, chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 5 garlic cloves, minced

  • 2 tbsp tomato paste

  • 2 cups beef broth (or chicken broth)

  • 1 ½ cups red wine (or extra broth)

  • 2 bay leaves

  • 1 tsp dried thyme (or 2 sprigs fresh)

  • 1 sprig fresh rosemary

  • 1 can (14 oz) diced tomatoes (optional, for richness)

  • 2 tbsp Worcestershire sauce (optional, for depth)

  • Salt & black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep the oxtail – Pat oxtails dry and season generously with salt and black pepper.

  2. Sear the meat – Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown oxtails on all sides. Remove and set aside.

  3. Sauté vegetables – In the same pot, add onion, carrots, celery, and garlic. Cook until softened. Stir in tomato paste and cook for 2 minutes.

  4. Deglaze – Pour in red wine (or broth) and scrape the browned bits from the bottom. Let simmer 5 minutes.

  5. Add liquids & herbs – Return oxtails to the pot. Add broth, bay leaves, thyme, rosemary, diced tomatoes (if using), and Worcestershire sauce.

  6. Slow cook – Bring to a simmer, cover, and cook:

    • On stovetop: Low heat for 3–3.5 hours.

    • In oven: 325°F (160°C) for 3–3.5 hours.

    • In slow cooker: 7–8 hours on low.

  7. Finish & serve – Remove bay leaves and rosemary sprig. Skim excess fat if needed. Garnish with parsley and serve hot over mashed potatoes, rice, or polenta.

Notes

  • Oxtail has a lot of bone and connective tissue, so it needs long, slow cooking.

  • The dish tastes even better the next day as flavors deepen.

  • Skim excess fat after cooking (or chill and remove hardened fat before reheating).

  • Can substitute oxtails with beef short ribs for a similar texture.

Tips

  • Brown the oxtail deeply for maximum flavor.

  • For a thicker sauce, reduce uncovered for the last 20 minutes.

  • A splash of balsamic vinegar or soy sauce at the end enhances depth.

  • Serve with something starchy to soak up the rich sauce.

Servings

📌 Serves: 4–5 people

Nutritional Info (per serving, approx.)

  • Calories: 480 kcal

  • Protein: 36g

  • Fat: 32g

  • Carbohydrates: 10g

  • Fiber: 2g

  • Sodium: 620mg

(Values vary depending on portion size and ingredients used)

Benefits

  • Protein-rich: Great source of slow-digesting protein.

  • Collagen & Gelatin: Supports joint and skin health.

  • Iron & Zinc: Boosts energy and immune system.

  • Comfort food: Warm, hearty, and satisfying meal.

Q & A

Q: Can I make braised oxtail ahead of time?
A: Yes! In fact, it tastes better the next day. Store in the fridge for up to 3 days or freeze for 2 months.

Q: Do I have to use wine?
A: No, you can replace wine with extra beef broth for a non-alcoholic version.

Q: Why is my oxtail still tough?
A: It needs more cooking time. Oxtail should be fall-off-the-bone tender, which only happens with slow braising.

Q: Can I cook it in a pressure cooker/Instant Pot?
A: Yes! Cook on high pressure for 45–50 minutes, then let pressure release naturally.

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