Braised Oxtail Recipe

rich and comforting Braised Oxtail recipe — fall-off-the-bone tender in a deep, flavorful gravy. 🥩🍷✨

 Ingredients (Serves 4–6)

• 3 lb (1.3 kg) oxtail, cut into segments

• Salt & black pepper, to taste

• 2–3 Tbsp oil (vegetable or olive)

• 1 large onion, chopped

• 2 carrots, diced

• 2 celery ribs, diced

• 4 cloves garlic, minced

• 2 Tbsp tomato paste

• 1 cup red wine (or extra stock)

• 3 cups beef stock (or broth)

• 2 bay leaves

• 2–3 sprigs fresh thyme (or ½ tsp dried)

• 1 tsp Worcestershire sauce (optional)

• 1–2 tsp brown sugar (optional, balances acidity)

 Directions

1. Prep & Sear

   • Pat oxtail pieces dry; season generously with salt and pepper.

   • Heat oil in a heavy Dutch oven over medium-high.

   • Brown oxtail on all sides (do this in batches so they sear, not steam). Remove and set aside.

2. Build Flavor

   • In the same pot, sauté onion, carrots, and celery until softened (5–6 min).

   • Add garlic; cook 30 sec.

   • Stir in tomato paste; cook until slightly darkened.

3. Deglaze

   • Pour in red wine, scraping up browned bits. Let simmer 2–3 min.

4. Braise

   • Return oxtail to the pot. Add beef stock, bay leaves, thyme, Worcestershire, and sugar if using.

   • Bring to a simmer, cover, and cook low & slow:

     • On the stovetop: 3–3½ hr

     • In the oven: 160 °C / 325 °F, 3–3½ hr

     • Until meat is fork-tender and falling off the bone.

5. Finish the Sauce

   • Remove oxtail; skim fat from surface of sauce.

   • Simmer sauce uncovered until thickened (optional: whisk in a spoon of flour/cornstarch slurry).

6. Serve

   • Return oxtail to sauce to warm through.

   • Serve with mashed potatoes, creamy polenta, rice, or crusty bread.

Tips

• For deeper flavor, marinate oxtail in red wine, garlic, and herbs overnight.

• Add a handful of pearl onions or mushrooms in the last hour of cooking.

• Leftovers taste even better the next day!