Braised Oxtails 🍖🔥
Fall-off-the-bone tender oxtails slow-cooked in a rich, savory gravy with aromatic vegetables. A soul-warming comfort dish!
Ingredients
(Serves 4-6)
- 3-4 lbs (1.5-2 kg) oxtails, trimmed of excess fat
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine (or sub beef broth)
- 4 cups beef broth (low-sodium)
- 2 bay leaves
- 1 tsp thyme (dried or fresh)
- 1 tsp smoked paprika
- Salt & black pepper to taste
- 1 tbsp Worcestershire sauce (optional)
- 2 tbsp flour (for thickening, optional)
Instructions
1. Sear the Oxtails
- Pat oxtails dry and season generously with salt & pepper.
- In a large Dutch oven, heat olive oil over medium-high heat.
- Sear oxtails in batches until deeply browned on all sides (~3-4 mins per side). Remove and set aside.
2. Sauté Aromatics
- In the same pot, add onion, carrots, celery, and garlic. Cook until softened (~5 mins).
- Stir in tomato paste and cook 1-2 mins until darkened.
- Deglaze with red wine, scraping up browned bits. Simmer 2-3 mins.
3. Braise Low & Slow
- Return oxtails to the pot. Add beef broth, bay leaves, thyme, smoked paprika, and Worcestershire sauce.
- Bring to a boil, then reduce heat to low. Cover and simmer 2.5-3 hours (or until meat is fork-tender).
- Optional: For thicker gravy, mix 2 tbsp flour with a bit of broth, then stir into the pot. Simmer 10 mins.
4. Serve
- Discard bay leaves. Skim excess fat if needed.
- Serve over mashed potatoes, polenta, or rice. Garnish with fresh parsley.
💡 Pro Tips:
- For deeper flavor, braise in a 275°F (135°C) oven for 4-5 hours.
- Make ahead: Tastes even better the next day!
- No wine? Use extra broth + 1 tbsp balsamic vinegar.
These oxtails are rich, succulent, and packed with umami—perfect for a special dinner! 🍷
Love spice? Add a diced jalapeño or 1 tsp cayenne to the braise. 🌶️