Braised oxtail is a rich, slow-cooked dish where oxtail is browned and then simmered for several hours until the meat becomes fork-tender and falls off the bone.
Ingredients
- 3–4 lb (1.4–1.8 kg) oxtail
- Salt and black pepper
- 2–3 tbsp vegetable oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup dry red wine (or additional beef broth)
- 2 bay leaves
- 2–3 sprigs fresh thyme
- 1 tsp smoked paprika (optional)
Instructions
- Season the oxtail generously with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat and brown the oxtail on all sides. Remove and set aside.
- In the same pot, sauté the onion, carrots, and celery for 5–7 minutes. Add garlic and cook for 1 minute.
- Stir in the tomato paste and cook for 2 minutes.
- Pour in the wine and scrape up any browned bits from the bottom of the pot. Let it reduce by half.
- Add the beef broth, bay leaves, thyme, and paprika. Return the oxtail to the pot.
- Cover and braise:
- Oven: 325°F (163°C) for 3–3½ hours, or
- Stovetop: Simmer gently for 3–4 hours.
- When the meat is tender, remove the oxtail. Skim excess fat from the sauce if desired.
- Simmer the sauce uncovered for 10–15 minutes to thicken. Return the oxtail to the pot and serve.
Serving suggestions
- Creamy mashed potatoes
- Buttered rice
- Polenta
- Egg noodles
- Crusty bread