Description
This classic Braised Oxtails recipe delivers tender, flavorful meat cooked slowly in a rich broth of beef stock, red wine, and aromatic vegetables. Perfect for a comforting dinner, the dish features oxtails braised until meltingly soft with a savory sauce enhanced by garlic, tomato paste, and fresh herbs.
Ingredients
Scale
Main Ingredients
- 4 lbs oxtails
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 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)
Instructions
- Prepare the Oxtails: Rinse the oxtails under cold water and pat them dry with paper towels. Season the oxtails generously with salt and pepper on all sides.
- Brown the Meat: Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the oxtails in batches and brown them thoroughly on all sides. This step creates a deep flavorful crust. Remove the browned oxtails and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat until softened and lightly caramelized, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Tomato Paste and Deglaze: Stir in the tomato paste and cook it for 2 minutes to enhance its flavor. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 5 minutes.
- Combine and Simmer: Return the browned oxtails to the pot. Pour in the beef broth, ensuring the meat is mostly covered. Bring the mixture to a simmer.
- Braise the Oxtails: Cover the pot with a lid and reduce the heat to low. Allow the oxtails to braise gently for about 3 hours, or until the meat is tender and falling off the bone. Occasionally check the liquid level and add a bit of water or more broth if it reduces too much.
- Finish and Garnish: Remove the lid and increase the heat to medium-high to reduce the sauce to your desired thickness if necessary. Adjust seasoning with salt and pepper. Garnish with freshly chopped herbs before serving.
Notes
- For best flavor, brown the oxtails well before braising to develop deep, rich taste.
- This recipe can be made in advance; flavors improve when reheated the next day.
- Serve with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
- Red wine can be substituted with additional beef broth for a milder flavor.
