Braised Oxtail Recipe

Here’s a recipe for Braised Oxtail rich, tender, and deeply flavorful. This is a comforting dish popular in Caribbean, African, and Southern cuisines. The recipe below follows a classic style with deep browning, aromatic vegetables, and a long, slow braise to yield fall-off-the-bone meat and a luscious sauce.

🍖 Braised Oxtail Recipe (Serves 4–6)

🕰️ Total Time:

Prep: 30 minutes
Cooking: 3.5–4 hours
Total: ~4–4.5 hours

🧾 Ingredients:

For the Oxtail:

3–4 lbs (1.5–2 kg) oxtail, cut into segments
2 tbsp oil (vegetable or canola)
Salt and black pepper, to taste
1 tbsp flour (for light dredging – optional)

Aromatics & Vegetables:

1 large onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
6 cloves garlic, minced
1-inch piece of ginger, grated
2–3 sprigs thyme (or 1 tsp dried thyme)
1 bay leaf
2 scallions, chopped (optional)

Liquids:

2 tbsp tomato paste
1 cup red wine (optional, but recommended for depth)
3 cups beef broth or stock (low sodium preferred)
1 tbsp Worcestershire sauce
1 tsp soy sauce (optional)
1 tbsp brown sugar (for balance)

Optional Add-ins:

1 Scotch bonnet pepper, whole (for Caribbean flair, remove before serving)
1 can (15 oz) butter beans, drained and rinsed (added near the end)
1 tsp allspice (Jamaican-style twist)
1 tbsp vinegar or lemon juice (to balance richness)

🥄 Equipment:

Dutch oven or heavy-bottomed pot with lid
Tongs
Wooden spoon
Fine mesh strainer (optional, if straining fat or clarifying sauce)

🔪 Preparation Steps:

1. Clean and Season the Oxtail

Wash oxtail pieces under cold water and pat dry with paper towels.
Season generously with salt, black pepper, and optionally a light dusting of flour (this helps with browning and thickening later).

2. Sear the Oxtail

Heat 2 tbsp oil in a large Dutch oven over medium-high heat.
Working in batches, brown the oxtail pieces on all sides until deeply golden. Don’t overcrowd the pot.
Remove browned oxtail and set aside.

3. Sauté the Aromatics

In the same pot (with the brown bits left behind), reduce heat to medium.
Add onions, carrots, and celery. Cook until softened (~5–7 minutes).
Add garlic, ginger, and thyme. Stir for another minute.
Add tomato paste, cook for 1–2 minutes until it darkens slightly.

4. Deglaze and Build the Braise

Pour in red wine and scrape up the brown bits (fond) from the bottom of the pot.
Let it simmer for ~2 minutes to cook off the alcohol.

Then add:

Beef broth
Worcestershire sauce
Soy sauce (if using)
Brown sugar
Bay leaf
Scotch bonnet pepper (optional, add whole for heat without overpowering)

5. Return Oxtail & Braise

Return seared oxtail pieces to the pot.
The liquid should mostly cover the oxtail. Add more broth or water if needed.
Bring to a simmer, cover, and transfer to a 325°F (163°C) oven OR reduce heat to low and simmer gently on the stovetop.

Cook for 3–4 hours, until meat is tender and pulls easily from the bone.

6. Final Touches

In the last 30 minutes of cooking, remove lid slightly to help sauce reduce and thicken.
Skim off excess fat from the top (optional but recommended).
Stir in butter beans if using, and cook until heated through.

Taste and adjust seasoning:

Add salt, pepper, more Worcestershire or a splash of vinegar/lemon juice for brightness.

🍽️ Serving Suggestions:

Braised oxtail is rich and comforting. Serve it with:

Steamed white rice
Creamy mashed potatoes
Polenta
Rice & peas (Caribbean style)
Crusty bread to mop up the sauce

🧊 Storage & Reheating:

Fridge: Store leftovers in airtight container for up to 4 days.
Freezer: Freeze for up to 3 months.
Reheat gently on stovetop or in oven with a splash of broth or water.

🔁 Variations:

Jamaican Style: Add allspice, pimento, browning sauce, and scallions. Serve with rice and peas.
Korean-Inspired: Add gochujang, soy sauce, and sesame oil.
Slow Cooker: After browning, add all ingredients to a slow cooker. Cook on Low for 8–10 hours.