Braised Oxtail Recipe

 

Braised Oxtail is a rich and flavorful dish with tender, fall-off-the-bone meat, usually cooked low and slow in a savory broth. The long cooking time allows the flavors to develop, and the oxtail becomes incredibly tender. Here’s a simple recipe to make Braised Oxtail at home:

Ingredients:

• 3-4 lbs oxtail (cut into sections)
• 2 tbsp vegetable oil (for browning)
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 2 cups beef broth (or water)
• 1 cup red wine (optional, you can substitute with more broth)
• 1 can (14 oz) diced tomatoes
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary (or a couple of sprigs of fresh rosemary)
• Salt and pepper to taste
• 1 tbsp Worcestershire sauce (optional)
• 2 tbsp cornstarch (optional, for thickening)
• Fresh parsley (for garnish)

Instructions:

1. Brown the Oxtail:

• Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot (Dutch oven or large skillet) over medium-high heat.
• Season the oxtail pieces with salt and pepper. Brown the oxtail in batches, making sure each side is deeply browned, about 5-7 minutes per batch. Remove the oxtail from the pot and set aside.

2. Sauté the Vegetables:

• In the same pot, add the chopped onion, carrots, and celery. Sauté over medium heat for about 5-7 minutes until the vegetables are softened and the onions are translucent.
• Add the minced garlic and cook for another minute until fragrant.
• Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.

3. Deglaze the Pot:

• Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits (fond) stuck to the bottom. Let the wine cook down for a couple of minutes.
• If not using wine, you can skip this step and add just the beef broth.

4. Add the Liquid and Seasoning:

• Return the browned oxtail to the pot.
• Add the beef broth, diced tomatoes, Worcestershire sauce (if using), bay leaves, thyme, and rosemary. Stir everything together.
• Bring the mixture to a simmer.

5. Braised Cooking:

• Once it’s simmering, cover the pot with a lid, lower the heat to low, and let it cook for 2.5 to 3 hours, or until the oxtail is tender and the meat is pulling off the bone easily. Check occasionally and add more broth or water if needed.

6. Thicken the Sauce (Optional):

• Once the oxtail is cooked and tender, you can thicken the sauce if you like. Mix the cornstarch with a bit of cold water to make a slurry. Stir the slurry into the pot and let it simmer for an additional 5-10 minutes until the sauce thickens.

7. Serve:

• Once the oxtail is tender and the sauce is thickened, remove the bay leaves and rosemary sprigs (if using).
• Serve the braised oxtail hot, garnished with freshly chopped parsley.
• This dish pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the rich sauce.

Tips:

• Slow Cooker Option: You can transfer all the ingredients into a slow cooker after browning the oxtail and sautéing the vegetables. Cook on low for 6-8 hours or on high for 4-5 hours until the oxtail is tender.
• Spices and Herbs: Feel free to customize the seasoning to your taste by adding some smoked paprika, allspice, or bay leaves.
• Leftovers: Braised oxtail tastes even better the next day, as the flavors have more time to meld together. Reheat gently on the stovetop or in the oven.

This Braised Oxtail recipe is hearty, flavorful, and perfect for a comforting meal. Enjoy the melt-in-your-mouth oxtail with its rich, savory broth!