Braised Oxtail Recipe

Introduction

This braised oxtail recipe delivers tender, fall-off-the-bone meat in a rich, flavorful gravy. Slowly cooked to perfection, this dish is a comfort food favorite, perfect for serving over rice, mashed potatoes, or polenta. Whether you’re new to cooking oxtail or a seasoned pro, this recipe will become a staple in your kitchen.

Why You’ll Love This Recipe

• Rich and flavorful – Slow cooking enhances the deep, savory taste.
• Tender meat – The long braising process ensures melt-in-your-mouth texture.
• Perfect for meal prep – Tastes even better the next day!

Ingredients

• 3 lbs oxtail, trimmed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 cup red wine (optional, for depth of flavor)
• 2 bay leaves
• 1 tsp thyme
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 1/2 tsp red pepper flakes (optional, for heat)
• 2 tbsp butter (for extra richness)
• 1/4 cup chopped parsley (for garnish)

Instructions

Step 1: Prepare the Oxtail

1. Rinse and pat dry the oxtail pieces.
2. Season with salt, pepper, and smoked paprika.

Step 2: Brown the Oxtail

1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Sear the oxtail on all sides until browned, about 3-4 minutes per side.
3. Remove the oxtail and set aside.

Step 3: Sauté the Vegetables

1. In the same pot, add onions, carrots, and celery.
2. Sauté until softened, about 5 minutes.
3. Add garlic and cook for another minute.

Step 4: Deglaze and Build Flavor

1. Stir in tomato paste and cook for 1 minute.
2. Pour in the red wine (if using) and scrape up browned bits.
3. Add diced tomatoes, beef broth, Worcestershire sauce, balsamic vinegar, bay leaves, and thyme.
4. Bring to a simmer.

Step 5: Braise the Oxtail

1. Return the oxtail to the pot and cover with a lid.
2. Lower heat to a gentle simmer and cook for 3-4 hours until the meat is tender.
3. Stir occasionally and add more broth if needed.

Step 6: Finish and Serve

1. Remove bay leaves and discard.
2. Stir in butter for extra richness.
3. Taste and adjust seasoning if needed.
4. Garnish with fresh parsley and serve over rice, mashed potatoes, or polenta.

Tips for the Best Braised Oxtail

• Sear the oxtail well – This enhances flavor depth.
• Use a Dutch oven – Retains heat for even cooking.
• Let it rest – Allowing it to sit for 30 minutes after cooking deepens the flavors.

Storage and Reheating

How to Store

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months.

How to Reheat

• Stovetop: Simmer over low heat until warmed through.
• Microwave: Heat in 1-minute intervals, stirring occasionally.

Serving Suggestions

• Over buttery mashed potatoes for a comforting meal.
• With steamed rice to soak up the rich gravy.
• Alongside crusty bread to savor every bite.

FAQs

Can I make this in a slow cooker?

Yes! Brown the oxtail first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

What can I use instead of red wine?

Beef broth with a splash of balsamic vinegar or Worcestershire sauce works well.

How do I thicken the sauce?

Remove the oxtail and simmer the sauce uncovered until thickened, or mix 1 tbsp cornstarch with 2 tbsp water and stir in.

Conclusion

This braised oxtail recipe is the ultimate comfort food, packed with deep, rich flavors. Whether you’re cooking for a special occasion or just treating yourself, this dish is guaranteed to impress. Try it today and enjoy a meal that’s both hearty and delicious!