Braised Oxtail Recipe

This rich, hearty braised oxtail yields fall-off-the-bone meat in a deeply flavorful sauce. Perfect for a comforting meal served over mashed potatoes, polenta, or rice.

Ingredients

For the Oxtails:

• 3-4 lbs (1.5-2 kg) oxtails, cut into segments

• Salt and freshly ground black pepper

• 2-3 tablespoons olive oil or vegetable oil

For the Braise:

• 1 large onion, chopped

• 2 large carrots, chopped

• 3-4 celery stalks, chopped

• 4-5 garlic cloves, minced

• 2 tablespoons tomato paste

• 1 cup red wine (such as Cabernet Sauvignon or Merlot)

• 4 cups beef stock (preferably low-sodium)

• 1 can (14 oz) crushed tomatoes

• 2-3 sprigs fresh thyme (or 1 teaspoon dried)

• 2 bay leaves

• Optional: 1 teaspoon smoked paprika or a Parmesan rind for extra depth

For Finishing:

• 2 tablespoons chopped fresh parsley

• Optional: 1 tablespoon balsamic vinegar or red wine vinegar to brighten

Instructions

1. Prep the Oxtails:

   • Pat oxtails dry with paper towels. Season generously with salt and pepper on all sides.

2. Brown the Meat:

   • Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown oxtails in batches (avoid crowding) until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.

3. Sauté Vegetables:

   • Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and starting to brown (about 6-8 minutes). Add garlic and cook for 1 minute more.

   • Stir in tomato paste and cook for another minute until fragrant.

4. Deglaze and Build Sauce:

   • Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.

   • Add beef stock, crushed tomatoes, thyme, bay leaves, and any optional additions (paprika or Parmesan rind). Stir to combine.

5. Braise:

   • Return oxtails to the pot, submerging them in the liquid. Bring to a simmer, then cover and reduce heat to low. Alternatively, you can braise in a preheated 325°F (160°C) oven.

   • Cook for 3-4 hours, until the meat is extremely tender and falling off the bone. Check occasionally and skim excess fat if desired.

6. Final Touch:

   • Carefully remove oxtails from the pot. If the sauce is too thin, simmer uncovered until it thickens to your liking. Taste and adjust seasoning with salt, pepper, or a splash of vinegar to brighten.

   • Return oxtails to the sauce to warm through.

7. Serve:

   • Discard bay leaves and thyme sprigs. Serve oxtails with plenty of sauce, garnished with chopped parsley. Excellent with mashed potatoes, creamy polenta, or crusty bread.

Tips

• Make Ahead: Oxtail tastes even better the next day. Refrigerate overnight and skim solidified fat before reheating.

• Don’t Rush the Browning: A deep sear builds the foundation of flavor.

• Low and Slow: Gentle, long cooking is key to tenderizing this tough cut.

Enjoy your rich, comforting braised oxtail—it’s worth the wait!