Braised Oxtails

Here’s a recipe for Braised Oxtails that will result in tender, flavorful meat that falls off the bone. This dish is hearty, comforting, and perfect for a slow-cooked meal!

Braised Oxtails Recipe

Ingredients:

• 3-4 lbs oxtails
• 2 tbsp vegetable oil (for browning)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1-2 bay leaves
• 1 tbsp fresh thyme (or 1 tsp dried thyme)
• 1/4 cup tomato paste
• 1/2 cup red wine (optional, but recommended)
• 4 cups beef broth (or water, if you prefer)
• 1-2 tbsp Worcestershire sauce
• Salt and pepper to taste
• 1 tbsp brown sugar (optional, for a touch of sweetness)
• Fresh parsley (for garnish)

Instructions:

1. Prepare the Oxtails:

   • Pat the oxtails dry with paper towels and season them generously with salt and pepper on all sides.

2. Brown the Oxtails:

   • Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil is hot, add the oxtails in batches, making sure not to overcrowd the pot. Brown them on all sides for about 5-7 minutes per batch.
   • Remove the oxtails and set them aside on a plate.

3. Cook the Vegetables:

   • In the same pot, add the chopped onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
   • Add the garlic and cook for another 1-2 minutes until fragrant.

4. Add Tomato Paste and Wine:

   • Stir in the tomato paste and cook for about 2 minutes to caramelize it slightly.
   • Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let the wine reduce for 3-5 minutes.

5. Add Broth and Seasonings:

   • Return the browned oxtails to the pot. Add the beef broth, Worcestershire sauce, bay leaves, thyme, and brown sugar (if using). Stir to combine.
   • Bring the mixture to a simmer, then reduce the heat to low.

6. Braised Oxtails:

   • Cover the pot and let it braise on low heat for 3-4 hours. Alternatively, you can place the pot in a preheated 325°F (163°C) oven and braise for the same amount of time. The oxtails should be very tender and the meat should be falling off the bone.

7. Final Touches:

   • Once the oxtails are done, remove them from the pot. Discard the bay leaves and adjust the seasoning with more salt and pepper if needed.
   • If the sauce is too thin, you can simmer it over medium heat until it thickens to your desired consistency.

8. Serve:

   • Serve the braised oxtails with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce. Garnish with fresh parsley.

Enjoy your tender, melt-in-your-mouth braised oxtails!

These oxtails are perfect for a hearty meal. Would you like to add a side dish or maybe suggestions for how to use the leftover braising liquid?