Description

This Braised Oxtails recipe offers a rich, savory, and tender meat dish slow-cooked to perfection. Simmered in a flavorful mixture of red wine, beef broth, and aromatic vegetables, the oxtails become irresistibly tender and infused with deep flavors. Perfect for a comforting dinner, this recipe ensures a melt-in-your-mouth experience paired beautifully with mashed potatoes or crusty bread.

Ingredients

Scale

Oxtails and Meat

4 lbs oxtails

Vegetables

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

Liquids & Seasonings

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

Prepare the Oxtails: Pat the oxtails dry with paper towels and season generously with salt and pepper to enhance flavor and help with browning.
Sear the Oxtails: Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the oxtails in batches, searing them until browned on all sides, about 3-4 minutes per side. Remove and set aside.
Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook for about 5-7 minutes until vegetables soften and begin to caramelize. Add the minced garlic and cook for an additional 1 minute until fragrant.
Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes to deepen its flavor and evenly coat the vegetables.
Deglaze the Pot: Pour in the red wine and scrape the browned bits off the bottom of the pot with a wooden spoon. Let the wine reduce by half, about 5 minutes.
Add Broth and Return Oxtails: Add the beef broth to the pot. Return the seared oxtails to the pot, submerging them in the liquid. Bring to a simmer.
Braise the Oxtails: Cover the pot with a tight-fitting lid and reduce the heat to low. Let the oxtails braise gently for about 3 hours, or until the meat is very tender and falling off the bone.
Finish and Serve: Remove the lid and cook uncovered for an additional 15 minutes if you prefer a thicker sauce. Adjust seasoning with salt and pepper as needed. Garnish with fresh herbs before serving.

Notes

For extra depth, marinate oxtails in red wine and herbs overnight before cooking.
Use a heavy-bottomed pot such as a Dutch oven for even heating.
Slow cooking at low heat is key for tender, flavorful meat.
Oxtails can be cooked in an oven set to 325°F for the braising step as an alternative to stovetop.
Leftovers reheat well and flavors enhance the next day.