When it comes to comfort food that truly warms the soul, few dishes can match the richness and depth of braised oxtails. This dish, with its tender meat that falls off the bone and deeply flavorful sauce infused with herbs, is the kind of hearty meal that turns a quiet evening into a celebration. Whether served over mashed potatoes, creamy polenta, or a simple bed of rice, these braised oxtails deliver a gourmet experience rooted in tradition and love. Let’s dive into a timeless recipe that will leave your kitchen filled with irresistible aromas.
Preparation Time:
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Prep Time: 20 minutes
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Cook Time: 3 hours
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Total Time: 3 hours 20 minutes
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Serves: 4 to 6
Ingredients
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3 pounds (1.4 kg) oxtails, trimmed of excess fat
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Salt and freshly ground black pepper, to taste
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2 tablespoons vegetable oil
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1 large yellow onion, chopped
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3 garlic cloves, minced
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2 medium carrots, chopped
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2 celery stalks, chopped
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2 tablespoons tomato paste
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1 cup red wine (optional but recommended)
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4 cups beef broth
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2 bay leaves
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1 teaspoon dried thyme
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1 teaspoon rosemary
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1 tablespoon Worcestershire sauce
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1 tablespoon soy sauce (for depth)
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Fresh chopped parsley, for garnish
Directions
Step 1: Season and Sear the Oxtails
Pat the oxtails dry with paper towels. Season generously with salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Brown the oxtails on all sides, working in batches to avoid overcrowding. This step develops deep flavor. Remove and set aside.
Step 2: Build the Flavor Base
In the same pot, reduce heat to medium. Add the chopped onions, carrots, and celery. Sauté for 6–8 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and tomato paste, cooking for another 2 minutes until aromatic and slightly caramelized.
Step 3: Deglaze and Simmer
Pour in the red wine (if using) and scrape up the browned bits from the bottom of the pot—this is flavor gold! Let the wine simmer for 3–4 minutes to reduce slightly. Then stir in the beef broth, bay leaves, thyme, rosemary, Worcestershire sauce, and soy sauce.
Step 4: Braise Low and Slow
Return the browned oxtails to the pot, nestling them into the liquid. Bring everything to a gentle simmer, then reduce heat to low. Cover the pot and braise for 2.5 to 3 hours, or until the oxtails are incredibly tender and the meat nearly falls off the bone.
Step 5: Finish and Serve
Once done, skim off any excess fat from the surface (optional). Taste and adjust seasoning if needed. Garnish generously with fresh chopped parsley for a burst of color and freshness. Serve hot over your favorite side—mashed potatoes, rice, or even crusty bread to soak up the sauce.
This savory braised oxtail dish is more than just a meal—it’s a rich, slow-cooked hug in a bowl. The long cooking time transforms tough cuts into melt-in-your-mouth pieces of meat swimming in an herbaceous, glossy sauce. It’s the perfect recipe for a cozy weekend dinner, a family gathering, or anyone who appreciates deep, bold flavors. Make it once, and it’s bound to become a beloved classic in your kitchen.