Braised Oxtail Recipe

 

Braised Oxtail Recipe: A Deeply Flavorful, Fall-Off-the-Bone Comfort Classic

Few dishes deliver comfort quite like a pot of slow-braised oxtail. Rich, tender, and impossibly flavorful, oxtail transforms through long, slow cooking into one of the most luxurious comfort foods imaginable. The meat becomes buttery and succulent, the broth thickens into a glossy gravy, and vegetables absorb layers of savory depth. It’s a recipe rooted in tradition, found across cultures—from Caribbean kitchens to Southern tables—and always cooked with patience and love.

Whether you’re preparing a weekend family meal or impressing guests with a hearty, soul-warming dish, this Braised Oxtail Recipe guarantees unforgettable flavor. The aroma alone—red wine, garlic, herbs, and slow-simmering beef—is enough to make anyone hover near the kitchen in anticipation.

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Why This Recipe Works

• Slow cooking creates incredible tenderness—the meat literally falls off the bone.

• Rich, layered flavor from aromatics, wine or broth, and caramelized vegetables.

• Make-ahead friendly—tastes even better the next day.

• A classic comfort dish perfect for cold nights or special dinners.

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Ingredients

For the Oxtail

• 3–4 lbs oxtail pieces

• Salt and black pepper

• 2–3 tbsp oil (olive or vegetable)

For the Braising Liquid

• 1 large onion, chopped

• 3 cloves garlic, minced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 2 tbsp tomato paste

• 1–2 cups red wine (optional but recommended)

• 3 cups beef broth

• 2 bay leaves

• 1–2 sprigs fresh thyme

• 1 tbsp Worcestershire sauce

• Optional: 1 tsp smoked paprika for depth

Finishing Options

• 1 tbsp cornstarch + 1 tbsp water (for thickening)

• Fresh parsley for garnish

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Instructions

1. Season and Sear the Oxtail

1. Pat the oxtail pieces dry, then season generously with salt and pepper.

2. Heat oil in a heavy pot or Dutch oven over medium-high heat.

3. Sear the oxtail on all sides until deeply browned—this step builds the foundation of flavor.

4. Remove the oxtail and set aside.

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2. Build the Flavor Base

1. Add the onion, carrots, and celery to the pot and sauté until softened.

2. Stir in garlic and cook until fragrant.

3. Add tomato paste, stirring to coat the vegetables and lightly caramelize.

4. Pour in the red wine, scraping up any browned bits from the bottom of the pot.

   • Simmer 3–4 minutes to reduce slightly.

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3. Add the Oxtail Back In

1. Return the seared oxtail to the pot.

2. Add beef broth, bay leaves, thyme, and Worcestershire sauce.

3. Bring to a simmer.

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4. Slow Braise to Tender Perfection

Option 1 — Stovetop: Cover and simmer on low heat for 3–3½ hours.
Option 2 — Oven: Cover and bake at 325°F (160°C) for 3 hours.
Option 3 — Slow Cooker: Cook on low for 8 hours.

You’ll know it’s ready when the meat pulls away effortlessly from the bone.

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5. Thicken the Sauce (Optional but Delicious)

1. Remove the oxtail pieces and skim excess fat from the surface.

2. Mix cornstarch and water into a slurry, and stir into the pot.

3. Simmer until the sauce thickens into a silky gravy.

4. Return the oxtail to the pot.

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Serving Suggestions

Braised oxtail pairs beautifully with:

• Creamy mashed potatoes

• Rice and peas

• Buttered noodles

• Crusty bread

• Polenta

• Garlic mashed cassava

For extra comfort, spoon plenty of the rich gravy over the top.

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Tips & Variations

• For extra richness: Add a splash of balsamic vinegar or soy sauce.

• Caribbean-style: Add Scotch bonnet pepper, allspice, and butter beans.

• Asian-style: Add ginger, soy sauce, star anise, and Shaoxing wine.

• Make-ahead: Chill overnight to remove excess fat and enjoy enhanced flavor.

• For thicker gravy: Remove the lid during the last 30 minutes of cooking.

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A Dish Worth the Wait

Braised oxtail is the epitome of slow-cooked comfort—deeply savory, incredibly tender, and layered with flavors that only time can create. It’s a dish meant to be savored, shared, and enjoyed with good company. Once you make it, don’t be surprised if it becomes your signature comfort dish.