Braised Oxtail

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Braised Oxtail: Rich, Tender, and Utterly Delicious!

Get ready to create a truly spectacular and deeply flavorful meal with this Braised Oxtail recipe. Oxtail, when slowly braised, transforms into incredibly tender, fall-off-the-bone meat enveloped in a rich, savory gravy. It’s a dish that speaks of comfort, tradition, and hours of patient cooking that truly pay off with an unforgettable dining experience!

This recipe begins with searing the oxtail to develop deep flavor, then slowly cooking it with aromatic vegetables like onion, garlic, and ginger, which form the base of the luscious sauce. The result is a meltingly tender dish that’s perfect for a special occasion or a comforting Sunday dinner.

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, chopped (or grated)
  • 3-4 lbs oxtail, cut into pieces (usually available pre-cut at butcher shops)
  • Salt and black pepper, to taste
  • 2 tablespoons all-purpose flour (optional, for thickening the sauce)
  • 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
  • 4 cups beef broth (low sodium recommended)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1-2 carrots, peeled and roughly chopped (optional, for added flavor and color)
  • 1-2 celery stalks, roughly chopped (optional)
  • Optional: fresh parsley or chives for garnish

Equipment:

  • Large Dutch oven or oven-safe pot with a tight-fitting lid
  • Tongs
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Instructions:

  1. Prepare Oxtail: Pat the oxtail pieces very dry with paper towels. Season generously all over with salt and black pepper.
  2. Sear Oxtail: Heat the 2 tablespoons vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering. Add the oxtail in batches (do not overcrowd the pan) and sear until deeply browned on all sides. This step is crucial for flavor development. Remove the seared oxtail to a plate and set aside.
  3. Sauté Aromatics: Reduce the heat to medium. Add the chopped large onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and chopped fresh ginger, along with the optional chopped carrots and celery if using. Cook for another 2-3 minutes until fragrant.
  4. Deglaze & Thicken (Optional): If using flour, sprinkle the 2 tablespoons all-purpose flour over the vegetables and cook, stirring, for 1 minute to create a roux. Pour in the 1 cup dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze any browned bits. Bring to a simmer and cook for 2-3 minutes, allowing the wine to reduce slightly.
  5. Add Liquids & Seasonings: Return the seared oxtail to the pot. Pour in the 4 cups beef broth and the 1 can diced tomatoes (undrained). Add the 2 bay leaves and 1 teaspoon dried thyme. Bring the mixture to a gentle simmer.
  6. Braise in Oven: Cover the Dutch oven tightly with its lid and transfer it to your preheated oven (preheat oven to 325°F / 160°C). Braise for 3 to 4 hours, or until the oxtail is incredibly tender and easily falls off the bone. You can check after 3 hours and continue if needed.
  7. Rest & Serve: Once cooked, remove the pot from the oven. Carefully remove the oxtail pieces from the pot and set aside. Skim any excess fat from the surface of the sauce if desired. You can also thicken the sauce further by simmering it on the stovetop over medium heat if it’s too thin. Return the oxtail to the sauce. Serve hot, traditionally with mashed potatoes, polenta, rice, or crusty bread to soak up the rich gravy. Garnish with fresh parsley or chives if desired.

Tips for Perfect Braised Oxtail:

  • Patience is Key: Braising is a slow process, but the long, low heat is what breaks down the tough connective tissue in the oxtail, yielding that incredible tenderness. Don’t rush it!
  • Deep Sear: Don’t skimp on searing the oxtail. This step builds immense flavor (the Maillard reaction) which translates into a more delicious finished dish.
  • Trim Fat (Optional): Some people prefer to trim excess fat from the oxtail before searing. While much of it renders during cooking, you can remove large pieces if you wish.
  • Vegetable Variety: Feel free to add other root vegetables like parsnips or small potatoes to the pot during the last hour of braising.
  • Make Ahead: Braised oxtail often tastes even better the next day! The flavors have more time to meld. Cool completely, then refrigerate. Reheat gently on the stovetop or in the oven.
  • Freeze: Leftover braised oxtail freezes exceptionally well. Store in airtight containers for up to 3 months.

Enjoy this truly comforting and flavorful Braised Oxtail! Let me know what else you’re cooking up!

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