Braised Oxtail Recipe
A rich, deeply flavorful dish where oxtail is slow-braised until the meat is incredibly tender and falls off the bone, in a luxuriously thick, savory sauce. This is comfort food at its most indulgent.
Ingredients
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3–4 lbs (1.4–1.8 kg) oxtails, cut into segments (ask your butcher)
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Kosher salt and freshly ground black pepper
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2–3 tbsp vegetable oil or olive oil
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1 large yellow onion, chopped
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2 medium carrots, chopped
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2 celery stalks, chopped
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4–6 garlic cloves, minced
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2 tbsp tomato paste
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1 cup (240 ml) dry red wine (such as Cabernet Sauvignon or Merlot)
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4 cups (1 L) beef stock (preferably homemade or low-sodium)
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1 can (14 oz/400 g) diced tomatoes
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3–4 sprigs fresh thyme (or 1 tsp dried)
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2 sprigs fresh rosemary (or ½ tsp dried)
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2 bay leaves
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1 tbsp Worcestershire sauce
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1 tsp soy sauce (optional, for umami)
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2 tbsp all-purpose flour (for dusting, optional – helps thicken sauce)
Optional additions for serving:
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Chopped fresh parsley or chives
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Creamy polenta, mashed potatoes, or buttered egg noodles
Instructions
1. Prepare and Brown the Oxtail
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Pat oxtail pieces very dry with paper towels. Season generously with salt and pepper. For a thicker sauce, dust lightly with flour (optional).
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In a large, heavy-bottomed Dutch oven or braising pot, heat oil over medium-high heat. Working in batches, brown oxtail on all sides until deeply caramelized (about 3–4 minutes per side). Transfer to a plate and set aside.
2. Sauté Aromatics
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Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and lightly browned (about 8–10 minutes).
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Add garlic and tomato paste; cook for 1–2 minutes until fragrant.
3. Deglaze and Build Braising Liquid
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Pour in red wine, scraping the bottom of the pot to release all the browned bits. Simmer until reduced by half, about 5 minutes.
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Stir in beef stock, diced tomatoes, Worcestershire sauce, soy sauce (if using), thyme, rosemary, and bay leaves. Bring to a gentle simmer.
4. Braise the Oxtail
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Return oxtail pieces to the pot, along with any accumulated juices. The liquid should come about ⅔ of the way up the oxtails (add more stock or water if needed).
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Cover the pot with a tight-fitting lid and reduce heat to low. Simmer very gently for 3–3½ hours, until the meat is extremely tender and falling off the bone. Alternatively, you can braise in a preheated 325°F (160°C) oven for the same amount of time.
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Check occasionally to ensure the liquid is at a gentle simmer, not boiling vigorously.
5. Finish the Sauce
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Once the oxtail is tender, carefully remove the pieces and set aside. Skim excess fat from the surface of the sauce.
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If you prefer a thicker sauce, bring the liquid to a simmer and reduce until it coats the back of a spoon, about 10–15 minutes. Alternatively, you can blend a cup of the vegetables and liquid for a smoother, thicker sauce.
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Return oxtails to the sauce to warm through. Adjust seasoning with salt and pepper.
6. Serve
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Remove bay leaves and herb sprigs. Serve oxtail over creamy polenta, mashed potatoes, or buttered noodles, spooning plenty of sauce and vegetables over the top.
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Garnish with chopped fresh parsley.
