Savory Braised Oxtails with Herb-Infused Sauce is a rich and flavorful dish that’s perfect for slow cooking. Here’s a recipe you can follow to make this savory meal:
Ingredients:
- 4-5 pounds oxtail, cut into segments
- 2 tablespoons vegetable oil (or olive oil)
- Salt and freshly ground black pepper, to taste
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 3 celery stalks, chopped
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups red wine (optional, you can substitute with beef broth if you prefer)
- 4 cups beef broth (or water, but beef broth is recommended for flavor)
- 1 teaspoon dried thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce (optional)
- 1 teaspoon sugar (optional)
- Fresh parsley for garnish (optional)
Instructions:
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Prepare the Oxtails:
- Season the oxtails generously with salt and pepper on all sides.
- Heat the oil in a large, heavy pot (Dutch oven or deep skillet) over medium-high heat. Once the oil is hot, add the oxtails in batches and brown them on all sides. This should take about 5 minutes per batch. Once browned, remove the oxtails from the pot and set aside.
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Sauté Vegetables:
- In the same pot, add the onions, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
- Add the minced garlic and cook for an additional minute until fragrant.
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Deglaze the Pot:
- Add the tomato paste and cook for about 2 minutes to deepen its flavor.
- Pour in the red wine (if using) and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. If you’re not using wine, just proceed with the next steps and add a little broth to deglaze.
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Add Broth and Seasonings:
- Return the browned oxtails to the pot.
- Add the beef broth, thyme, rosemary, bay leaves, Worcestershire sauce, balsamic vinegar, soy sauce (optional), and sugar (optional). Stir well to combine.
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Slow Cook the Oxtails:
- Bring the mixture to a simmer, then cover and reduce the heat to low. Braise the oxtails for 2.5 to 3 hours, or until the meat is fork-tender and begins to fall off the bone. Check every 30-45 minutes to ensure the liquid hasn’t reduced too much (add more broth or water if needed).
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Final Touches:
- Once the oxtails are done, remove them from the pot and set them aside.
- Remove the bay leaves and rosemary sprigs.
- If you’d like a smoother sauce, you can use an immersion blender to puree the sauce, or you can remove the vegetables and strain the liquid for a more refined texture.
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Serve:
- Return the oxtails to the pot with the sauce and heat through.
- Garnish with freshly chopped parsley before serving, if desired.
Serving Suggestions:
- Serve the oxtails with mashed potatoes, rice, or a crusty loaf of bread to soak up the flavorful sauce.
- You can also serve with roasted vegetables or a side of greens for balance.
This recipe creates a rich, comforting dish with tender oxtail and a savory herb-infused sauce that will impress anyone at the dinner table. Enjoy!