Braised Oxtail Recipe

Here’s a classic Braised Oxtail Recipe — rich, fall-off-the-bone tender meat in a deep, savory sauce.  Perfect with mashed potatoes, rice, or creamy polenta.

 Ingredients

• 3–4 lbs (1.5–2 kg) oxtails, cut into sections

• 2 tbsp olive oil

• Salt & black pepper, to taste

• 1 large onion, chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 1 cup red wine (optional, adds depth)

• 4 cups beef broth (or enough to cover meat)

• 2 sprigs fresh thyme (or 1 tsp dried)

• 2 bay leaves

• 1 tsp smoked paprika (optional)

• 1 tbsp Worcestershire sauce

• 1 can (14 oz) crushed tomatoes (optional, for a richer sauce)

• Fresh parsley, chopped (for garnish)

🔥 Instructions

1. Season & Brown Oxtails

   • Pat dry and season oxtails generously with salt & pepper.

   • Heat oil in a heavy pot (Dutch oven works best).

   • Sear oxtails on all sides until deeply browned. Remove and set aside.

2. Sauté Vegetables

   • In the same pot, add onion, carrots, and celery. Cook until softened.

   • Stir in garlic and tomato paste, cooking 1–2 minutes.

3. Deglaze

   • Pour in red wine, scraping the bottom to release browned bits. Let reduce by half.

4. Slow Braise

   • Return oxtails to pot. Add beef broth, Worcestershire sauce, thyme, bay leaves, paprika, and crushed tomatoes (if using).

   • Bring to a simmer, then cover.

   • Braise on low heat for 3–3 ½ hours (or in a 325°F / 160°C oven) until meat is fork-tender and falling off the bone.

5. Finish the Sauce

   • Skim excess fat from the top.

   • If sauce is too thin, simmer uncovered to thicken. If too thick, add a splash of broth.

6. Serve