Here’s a classic, flavorful braised oxtail recipe that’s rich, tender, and perfect for a cozy meal.
Ingredients (Serves 4–6)
- 3–4 lbs oxtail, cut into pieces
- Salt and black pepper, to taste
- 2–3 tbsp vegetable oil
- 1 large onion, diced
- 2–3 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1–2 cups red wine (optional but adds depth)
- 4 cups beef stock
- 2 bay leaves
- 1–2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1–2 sprigs fresh rosemary (optional)
- 1–2 tsp Worcestershire sauce (optional)
- Fresh parsley, chopped, for garnish
Instructions
1. Season and Sear
- Generously season the oxtail with salt and pepper.
- Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- Sear oxtail on all sides until browned (3–4 minutes per side). Remove and set aside.
2. Sauté Aromatics
- In the same pot, sauté onions, carrots, and celery until softened (5–7 minutes).
- Add garlic and cook 1 minute more.
- Stir in tomato paste and cook 1–2 minutes to deepen the flavor.
3. Deglaze
- Pour in red wine (if using) and scrape up browned bits from the bottom. Let it reduce slightly (2–3 minutes).
4. Braise
- Return oxtail to the pot.
- Add beef stock until the oxtail is mostly submerged.
- Add bay leaves, thyme, rosemary, and Worcestershire sauce.
- Bring to a simmer, then cover and reduce heat to low.
Alternative: Braise in a 325°F (160°C) oven.
- Cook for 3–4 hours, stirring occasionally, until the meat is tender and falling off the bone.
5. Finish
- Remove oxtail and herbs from the pot.
- Reduce the braising liquid over medium-high heat until thickened, if desired.
- Season to taste.
6. Serve
- Serve oxtail with the sauce over mashed potatoes, rice, polenta, or pasta.
- Garnish with fresh parsley.
💡 Tips for best results:
- Browning the meat well at the start gives the dish its deep, rich flavor.
- Slow cooking is key—don’t rush it!
- You can add mushrooms or parsnips to the braise for extra depth.
If you want, I can also suggest a Caribbean-style braised oxtail version that adds a spicy, aromatic twist—it’s incredibly flavorful and popular in Jamaican cuisine. Do you want me to do that?
