Braised oxtail is a rich and flavorful dish, perfect for special occasions or cozy dinners. The slow-cooking process allows the meat to become incredibly tender, absorbing the aromatic herbs, spices, and savory ingredients that enhance its natural taste. This melt-in-your-mouth oxtail recipe is sure to impress, offering a comforting combination of textures and flavors that will leave everyone craving more.
Ingredients:
- 4-5 lbs oxtail, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup red wine (preferably dry)
- 4 cups beef broth
- 2 bay leaves
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce (optional for umami)
- 1 tablespoon brown sugar (optional for a touch of sweetness)
- Fresh parsley for garnish
Instructions:
- Prepare the Oxtail:
Pat the oxtail pieces dry with paper towels to ensure a good sear. Season generously with salt and pepper on all sides. - Sear the Oxtail:
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches, sear the oxtail pieces until browned on all sides, about 5-7 minutes per batch. Remove the oxtail from the pot and set it aside. - Cook the Aromatics:
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened and the vegetables start to develop some color. - Deglaze the Pot:
Pour in the red wine to deglaze, scraping up any browned bits from the bottom of the pot. Let the wine reduce slightly, about 2-3 minutes. - Add the Broth and Seasoning:
Stir in the tomato paste, soy sauce (if using), smoked paprika, thyme, rosemary, and bay leaves. Add the beef broth and stir to combine. - Return the Oxtail to the Pot:
Place the seared oxtail pieces back into the pot. Ensure the meat is mostly submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low. - Braise the Oxtail:
Cover the pot with a tight-fitting lid and let the oxtail braise in the oven at 325°F (165°C) for 3-4 hours, or until the meat is tender and falling off the bone. Alternatively, you can braise it on the stovetop over low heat, stirring occasionally. - Finish and Serve:
Once the oxtail is tender, remove the pot from the oven. Taste the braising liquid and adjust seasoning with salt, pepper, and brown sugar (if desired). Discard the bay leaves. Serve the braised oxtail with the rich sauce spooned over the top and garnished with fresh parsley. It pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.