Description

This Braised Oxtails recipe delivers rich, tender, and flavorful meat cooked low and slow until it melts in your mouth. The oxtails are seared to create a caramelized crust, then braised in a savory mixture of beef broth, red wine, tomato paste, and aromatic vegetables. This comforting dish is perfect for a hearty family dinner or special occasion, accompanied by mashed potatoes or crusty bread to soak up the luscious sauce.

Ingredients

Scale

Meat

4 lbs oxtails

Vegetables

1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced

Liquids and Seasonings

2 tbsp vegetable oil
2 cups beef broth
1 cup red wine
2 tbsp tomato paste
Salt and pepper to taste

Garnish

Fresh herbs (such as parsley or thyme) for garnish

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Instructions

Prepare the Oxtails: Pat the oxtails dry with paper towels and season them generously with salt and pepper to enhance flavor and aid in browning.
Brown the Oxtails: Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the oxtails in batches if needed and brown them on all sides, about 5-7 minutes per batch. Remove and set aside.
Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat until the vegetables soften and begin to caramelize, about 5-8 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Deglaze the Pot: Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to reduce by about half, approximately 5 minutes.
Add Broth and Return Oxtails: Pour in the beef broth, stirring to combine. Return the browned oxtails to the pot, ensuring they are mostly submerged in the liquid. Season again with salt and pepper to taste.
Braise the Oxtails: Bring the liquid to a simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and let the oxtails braise gently for about 3 hours, or until the meat is very tender and falling off the bone. Check occasionally to ensure the liquid level is sufficient, adding more broth if necessary.
Finish and Serve: Once cooked, remove the oxtails from the pot and skim any excess fat from the surface of the sauce. Optionally, you can simmer the sauce uncovered for a few minutes to thicken. Garnish with fresh herbs before serving.

Notes

For extra depth of flavor, marinate the oxtails in red wine and herbs overnight before cooking.
Use a heavy-bottomed pot or Dutch oven to maintain even heat and prevent burning.
If you prefer a thicker sauce, stir in a slurry of cornstarch and water during the final simmer.
Leftovers reheat well and often taste better the next day.
Serve this dish with creamy mashed potatoes, polenta, or crusty bread to soak up the sauce.