Braised oxtail is a rich, hearty, and deeply flavorful dish perfect for dinner. Slow-cooked until the meat is tender and the bones release gelatin, it creates a luscious, savory sauce that pairs wonderfully with mashed potatoes, rice, or crusty bread.
Ingredients (Serves 4–6)
-
2–3 lbs oxtail, cut into segments
-
2 tablespoons vegetable oil or olive oil
-
1 large onion, chopped
-
2 carrots, chopped
-
2 celery stalks, chopped
-
4 cloves garlic, minced
-
2 tablespoons tomato paste
-
1 cup red wine (optional, can substitute with beef broth)
-
4 cups beef broth
-
2 bay leaves
-
1 teaspoon dried thyme
-
1 teaspoon paprika
-
Salt and black pepper, to taste
-
Fresh parsley, chopped (for garnish)
Instructions
1. Brown the Oxtail
-
Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
-
Season oxtail with salt and pepper.
-
Brown oxtail pieces on all sides, 3–4 minutes per side.
-
Remove oxtail and set aside.
2. Sauté Vegetables
-
In the same pot, add onion, carrot, and celery.
-
Cook for 5–7 minutes until softened.
-
Add garlic and tomato paste, cook 1–2 minutes until fragrant.
3. Deglaze & Add Liquids
-
Pour in red wine (if using) to deglaze the pot, scraping up browned bits.
-
Add beef broth, bay leaves, thyme, paprika, and browned oxtail.
-
Bring to a gentle boil.
4. Braise the Oxtail
-
Reduce heat to low, cover, and simmer 2.5–3 hours until meat is tender and falling off the bone.
-
Alternative: Bake covered in a preheated oven at 325°F (160°C) for 2.5–3 hours.
-
-
Occasionally check liquid levels; add more broth if necessary.
5. Finish & Serve
-
Remove bay leaves.
-
Taste and adjust seasoning with salt and pepper.
-
Serve hot, garnished with fresh parsley.
Tips for Perfect Braised Oxtail
-
Browning the meat first adds deep flavor and color.
-
Slow cooking is key; low and slow ensures tender, gelatin-rich meat.
-
Skim excess fat from the sauce before serving if desired.
-
Optional: Add potatoes or parsnips during the last 45 minutes of cooking for a one-pot meal.
Serving Suggestions
-
Creamy mashed potatoes
-
Steamed rice or pilaf
-
Crusty bread to soak up the sauce
This Braised Oxtail is rich, comforting, and perfect for a special dinner or family meal.
