🍖 Braised Oxtail
Braised oxtail is a rich, hearty dish where oxtail is slowly cooked until the meat is tender, falling off the bone, and infused with deep, savory flavors. Perfect for a comforting dinner!
🧾 Ingredients
- 2–3 lbs (900–1350g) oxtail, cut into pieces
- 2 tbsp oil (vegetable or olive)
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2–3 cups beef broth
- 1 cup red wine (optional, for richer flavor)
- 2 tbsp tomato paste
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 bay leaves
- Salt & pepper to taste
- Optional: potatoes, parsnips, or turnips for added veggies
🔥 Instructions
- Brown oxtail: Heat oil in a heavy pot or Dutch oven. Brown oxtail pieces on all sides, then remove and set aside.
- Sauté vegetables: Add onion, carrots, celery, and garlic. Cook until softened.
- Deglaze & build sauce: Stir in tomato paste, then pour in wine (if using) to deglaze the pan.
- Combine & season: Return oxtail to the pot. Add beef broth, thyme, bay leaves, salt, and pepper.
- Braise: Cover and simmer on low heat for 3–4 hours (or in a 160°C / 325°F oven) until meat is tender and falling off the bone.
- Optional vegetables: Add potatoes or root veggies in the last 45–60 minutes of cooking.
- Serve: Enjoy with mashed potatoes, rice, or crusty bread.
đź’ˇ Tips
- Skim fat from the surface before serving for a cleaner sauce
- For extra depth, brown the oxtail in batches to avoid overcrowding
- Leftovers taste even better the next day as flavors continue to meld
If you like, I can give you a slow cooker version that makes it almost effortless and keeps the meat incredibly tender. Do you want me to do that?
