Braised Oxtail Recipe

Here’s a delicious braised oxtail recipe for you to try!

Ingredients:

• 3-4 lbs oxtail, cut into chunks

• 2 tablespoons vegetable oil

• 1 large onion, chopped

• 2 carrots, chopped

• 3-4 garlic cloves, minced

• 2 celery stalks, chopped

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

• 2-3 bay leaves

• 1 tablespoon tomato paste

• 1 cup red wine (optional but recommended)

• 4 cups beef broth (or enough to cover the oxtail)

• 1-2 tablespoons soy sauce (optional for extra depth of flavor)

• Salt and pepper to taste

• 1 tablespoon flour (for thickening, optional)

• Fresh parsley (for garnish, optional)

Instructions:

1. Prep the Oxtail:

   • Pat the oxtail pieces dry with paper towels. This will help them sear properly.

2. Sear the Oxtail:

   • Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   • Brown the oxtail pieces in batches to avoid overcrowding the pot. Sear each piece for about 3-4 minutes on each side until golden brown. Remove the oxtail from the pot and set aside.

3. Sauté the Vegetables:

   • In the same pot, add the chopped onion, carrot, celery, and garlic. Sauté for about 5-7 minutes, until the vegetables start to soften and the onions turn translucent.

4. Add Tomato Paste:

   • Stir in the tomato paste and cook for 1-2 minutes to allow it to caramelize slightly.

5. Deglaze with Wine:

   • Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine cook down for a few minutes, reducing slightly.

6. Add Broth & Seasonings:

   • Return the oxtail to the pot and add enough beef broth to cover the meat. Add thyme, bay leaves, soy sauce (optional), salt, and pepper. Stir to combine.

7. Braise the Oxtail:

   • Bring the liquid to a boil, then reduce the heat to low, and cover the pot. Let the oxtail braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone. You can also transfer the pot to a 325°F (163°C) oven and braise for the same amount of time.

8. Optional Thickening:

   • If you prefer a thicker sauce, remove the oxtail and vegetables from the pot. Stir 1 tablespoon of flour into the braising liquid and cook over medium heat for 5-7 minutes, whisking constantly until thickened. Return the oxtail to the pot and stir to combine.

9. Serve:

   • Once the oxtail is tender, taste the sauce and adjust the seasoning if needed. Serve the braised oxtail with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce. Garnish with chopped parsley for a fresh touch.

Enjoy!

This braised oxtail dish is rich, comforting, and perfect for a cozy meal. The meat becomes wonderfully tender, and the sauce is packed with deep, savory flavors.