Description

This Braised Oxtails recipe offers a rich and hearty dish perfect for slow cooking enthusiasts. The oxtails are seared to develop deep flavor, then slowly braised in a savory mixture of beef broth, red wine, tomato paste, and aromatic vegetables until tender and fall-off-the-bone delicious. Garnished with fresh herbs, this comforting meal pairs wonderfully with mashed potatoes or creamy polenta.

Ingredients

Scale

Meat

4 lbs oxtails

Vegetables

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

Liquids & Others

2 tbsp vegetable oil
2 cups beef broth
1 cup red wine
2 tbsp tomato paste
Salt and pepper to taste
Fresh herbs for garnish (such as thyme or parsley)

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Instructions

Prep and Sear Oxtails: Pat the oxtails dry with paper towels to ensure a good sear. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the oxtails in batches and brown on all sides until they develop a deep caramelized color, about 4-5 minutes per side. Remove seared oxtails and set aside.
Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute, until fragrant.
Deglaze and Build Sauce: Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer the wine for 3-4 minutes to reduce slightly.
Combine and Braise: Return the browned oxtails to the pot along with any accumulated juices. Add the beef broth to cover the oxtails about halfway. Season with salt and pepper. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid.
Slow Cook Oxtails: Reduce heat to low and braise the oxtails gently for about 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone. Occasionally check the liquid level and add a bit more beef broth or water if it reduces too much.
Finish and Serve: Taste the sauce and adjust seasoning if needed. Remove the oxtails from the pot and arrange on a serving dish. Spoon the braising liquid and vegetables over the top. Garnish with fresh herbs before serving.

Notes

For a thicker sauce, remove the oxtails after braising and reduce the liquid over medium heat until desired consistency is reached.
Braising can also be done in a slow cooker; sear the meat first, then cook on low for 8 hours.
Red wine adds depth, but can be substituted with extra beef broth for a non-alcoholic version.
Serve with creamy mashed potatoes, polenta, or crusty bread to soak up the rich sauce.
Oxtails can be found at butcher shops or specialty meat markets; ask the butcher to cut them into individual sections.