🐂 Braised Oxtail Recipe

Braised oxtail is a soul-warming dish where the meat falls off the bone, and the broth is rich and savory. It’s perfect when served with mashed potatoes, rice, or crusty bread to soak up all the flavorful sauce.

⭐ Ingredients

For the Oxtail:

• 3–4 lbs oxtail, cut into sections

• 2 tbsp olive oil

• Salt and pepper, to taste

• 2 medium onions, chopped

• 4 cloves garlic, minced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 2 tbsp tomato paste

• 1 cup dry red wine (like Cabernet Sauvignon or Merlot)

• 4 cups beef broth (or stock)

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

• 2 bay leaves

• 1 tbsp Worcestershire sauce

• 1 tbsp balsamic vinegar (optional, for added depth)

• 1 tbsp brown sugar (optional, to balance acidity)

For Serving (optional):

• Fresh parsley, chopped (for garnish)

• Mashed potatoes, rice, or crusty bread

🔪 Instructions

1. Brown the Oxtail

1. Preheat your oven to 325°F (165°C).

2. Season the oxtail with salt and pepper.

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

4. Brown the oxtail pieces in batches, ensuring they get a nice sear on all sides (about 3-4 minutes per side). Remove and set aside.

2. Sauté the Veggies

1. In the same pot, add the chopped onions, carrots, and celery.

2. Sauté for about 5-7 minutes until the vegetables begin to soften.

3. Add the minced garlic and cook for an additional 1 minute until fragrant.

4. Stir in the tomato paste and cook for another 2 minutes to caramelize it slightly.

3. Deglaze the Pot

1. Pour in the red wine, scraping the bottom of the pot to release any flavorful browned bits (this is key for flavor!).

2. Let the wine simmer for about 2-3 minutes to reduce by about half.

4. Add the Broth & Seasonings

1. Add the beef broth to the pot, followed by Worcestershire sauce, balsamic vinegar (if using), brown sugar (if using), thyme, and bay leaves.

2. Stir to combine, then return the browned oxtail pieces to the pot. The liquid should just about cover the oxtail.

3. Bring to a simmer.

5. Braise the Oxtail

1. Cover the pot with a lid and place it in the preheated oven.

2. Braise for 3–4 hours, or until the oxtail is fork-tender and the meat is falling off the bone.

3. Check the liquid level halfway through and add a bit more beef broth or water if needed to keep the oxtail mostly submerged.

6. Final Touches

1. Once the oxtail is tender, remove the pot from the oven.

2. If you want a thicker sauce, you can remove the oxtail and simmer the broth on the stove over medium heat to reduce it.

3. Taste the sauce and adjust seasoning with salt, pepper, or a little extra Worcestershire sauce if needed.

7. Serve

• Serve the braised oxtail over mashed potatoes, rice, or with crusty bread to soak up the delicious sauce.

• Garnish with freshly chopped parsley for a fresh touch.

🌟 Tips for Perfect Braised Oxtail

✔ Searing is key:

Don’t rush the browning process—getting a deep, rich brown color on the oxtail adds a lot of flavor to the final dish.

✔ Slow and low cooking:

Oxtail is a tough cut, but slow braising breaks down the connective tissue, making the meat fall-off-the-bone tender. Be patient, it’s worth it!

✔ Broth options:

You can also add a splash of tomato sauce or diced tomatoes for a more tomato-forward flavor.

✔ For added richness:

Stir in a little heavy cream or butter at the end for extra richness if you like.

✔ Make ahead:

This dish is great for meal prep! Braised oxtail actually tastes even better the next day after the flavors have had time to meld. Just reheat gently on the stovetop.

❓ Q&A

Q: Can I make this in a slow cooker?

A: Yes! Brown the oxtail and vegetables in a pan first, then transfer everything (including the wine and broth) to the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until the meat is tender.

Q: What’s the best cut of meat for oxtail?

A: The traditional cut is oxtail itself, which is flavorful and tender when braised. If you can’t find it, beef shank or short ribs can work, but you won’t get the same rich, gelatinous texture from the bone.

Q: Can I freeze leftovers?

A: Yes! Braised oxtail freezes well. Let it cool completely, then store it in an airtight container for up to 3 months. Reheat gently on the stove or in the oven.

Q: Can I add vegetables like potatoes or turnips to the braise?

A: Absolutely! If you want to add root vegetables like potatoes, carrots, or parsnips, add them in the last 1 hour of cooking so they don’t get too mushy.

Q: Can I make this recipe without wine?

A: Yes! You can use beef broth instead of wine. For added depth, a splash of balsamic vinegar or apple cider vinegar will help balance the flavors.