Braised Oxtails Recipe

This Braised Oxtails recipe creates a rich, tender, and flavorful dish that’s perfect for a comforting meal. Slowly braised with aromatic vegetables, spices, and savory broth, it’s an ideal dish for chilly days or any time you’re craving something cozy.

Ingredients

  • 4 pounds oxtails
  • 2 tablespoons vegetable oil
  • Salt and black pepper, to taste
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 bay leaf
  • 2 teaspoons thyme (fresh or dried)
  • 1 teaspoon paprika
  • 1 teaspoon ground allspice
  • 1/2 cup red wine (optional, for deglazing)
  • 4 cups beef broth
  • 1 tablespoon tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar (optional, to balance acidity)
  • 2 tablespoons flour (optional, for thickening)

This combination of ingredients provides a deep, savory flavor with just the right balance of spices and a touch of sweetness.

Step-by-Step Instructions

1. Prepare the Oxtails:

  • Season the oxtails generously with salt and black pepper.
  • In a large, heavy pot or Dutch oven, heat the vegetable oil over medium-high heat.
  • Brown the oxtails in batches, searing them on all sides for about 10 minutes. Once browned, remove the oxtails and set them aside.

2. Sauté the Vegetables:

  • In the same pot, add the onion, carrots, and celery.
  • Sauté for 5-7 minutes until the vegetables are softened.
  • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

3. Deglaze the Pot:

  • If using red wine, pour it into the pot and scrape up any browned bits from the bottom.
  • Let the wine reduce for a couple of minutes to concentrate the flavor.

4. Simmer the Oxtails:

  • Return the browned oxtails to the pot.
  • Add the beef broth, tomato paste, Worcestershire sauce, soy sauce, paprika, thyme, bay leaf, and allspice. Stir well to combine.
  • Bring the mixture to a boil, then reduce the heat to low.
  • Cover the pot and let it simmer for 2.5 to 3 hours, stirring occasionally, until the oxtails are tender and the meat falls off the bone.

5. Thicken the Sauce (Optional):

  • If you prefer a thicker sauce, make a slurry by mixing 2 tablespoons flour with a little water.
  • Stir the slurry into the pot and let it cook for an additional 10-15 minutes until the sauce thickens.

6. Finish and Serve:

  • Taste and adjust the seasoning, adding more salt, pepper, or a pinch of sugar if needed.
  • Serve the oxtails with the sauce poured over the top, accompanied by mashed potatoes, rice, or crusty bread.

Helpful Tips

  1. Use a Heavy Pot for Braising: A Dutch oven or heavy-bottomed pot retains heat well and is ideal for slow braising.
  2. Deglaze for Extra Flavor: Red wine adds depth, but if you prefer, you can use extra broth instead.
  3. Cook Low and Slow: Cooking the oxtails over low heat for a long time ensures they become tender and flavorful.

Why You’ll Love This Recipe

This Braised Oxtails recipe is a rich and hearty dish that delivers an incredible depth of flavor. The slow cooking process creates tender, fall-off-the-bone meat, and the savory broth with aromatic vegetables makes it the ultimate comfort food.

Nutritional Information

  • Prep Time: 15 minutes
  • Cook Time: 2.5 to 3 hours
  • Total Time: 3-3.5 hours
  • Servings: 4-6

Note: Nutritional values may vary based on portion sizes and specific ingredients used.

Frequently Asked Questions (FAQs)

1. Can I make this in a slow cooker?

  • Yes! Cook the oxtails in a slow cooker on low for 8 hours or on high for 4-5 hours.

2. How do I store leftover oxtails?

  • Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

3. What other vegetables can I add?

  • Potatoes, parsnips, and turnips make great additions to the braise for extra heartiness.

4. Can I use chicken broth instead of beef broth?

  • Beef broth is preferred for a richer flavor, but chicken broth works in a pinch.

5. Can I skip the flour for a gluten-free option?

  • Yes, you can use cornstarch instead or omit the thickener for a lighter sauce.

Conclusion

These Braised Oxtails are rich, flavorful, and fall-off-the-bone tender, making them a perfect meal for cozy evenings. Serve them with your favorite side, and enjoy the comforting flavors of this timeless dish!

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