Braised Oxtail
Description:
Braised oxtail is a rich, slow-cooked dish known for its deep, beefy flavor and fall-off-the-bone tenderness. Cooked low and slow in a savory broth with aromatics and vegetables, this comforting meal is perfect for special family dinners or cozy weekends.
Ingredients
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3 pounds oxtails
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Salt and black pepper, to taste
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2 tablespoons vegetable oil
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1 large onion, chopped
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3 cloves garlic, minced
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2 carrots, chopped
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2 celery stalks, chopped
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2 tablespoons tomato paste
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2 cups beef broth
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1 cup water
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1 teaspoon dried thyme
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1 bay leaf
Instructions
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Preheat oven to 325°F (165°C).
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Season oxtails generously with salt and pepper.
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Heat oil in a large oven-safe pot or Dutch oven over medium-high heat.
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Brown oxtails on all sides, working in batches. Remove and set aside.
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In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
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Stir in tomato paste and cook for 1 minute.
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Return oxtails to the pot and add beef broth, water, thyme, and bay leaf.
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Bring to a gentle simmer, then cover and transfer to the oven.
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Braise for 3 to 3½ hours, until meat is very tender and pulling away from the bone.
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Remove bay leaf, skim excess fat if needed, and adjust seasoning before serving.
Tips and Variations
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Oxtails taste even better the next day after the flavors develop.
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Serve over mashed potatoes, rice, or creamy polenta.
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Add red wine (½ cup) for deeper flavor if desired.