Oxtail is a flavorful cut of beef taken from the tail of the cow. It’s rich in collagen, which makes it perfect for slow-cooking, braising, or stewing, resulting in tender, melt-in-your-mouth meat and a naturally thick, hearty sauce.
Classic Braised Oxtail (serves 4)
Ingredients
- 2–3 lbs oxtail pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1–2 bay leaves
- 1 teaspoon thyme
- Salt and pepper, to taste
- Optional: red wine for deglazing
Instructions
1. Brown the oxtail:
- Heat oil in a heavy pot or Dutch oven over medium-high heat.
- Season oxtail with salt and pepper and brown on all sides. Remove and set aside.
2. Cook the aromatics:
- In the same pot, sauté onion, carrots, and celery until softened.
- Add garlic and cook 30 seconds.
- Stir in tomato paste and cook 1–2 minutes.
3. Deglaze and braise:
- Optionally, pour in 1/2 cup red wine to deglaze the pan, scraping up browned bits.
- Return oxtail to the pot.
- Add beef broth, bay leaves, thyme, and additional seasoning.
4. Slow cook:
- Bring to a simmer, then cover and cook 3–4 hours on low (or 2 hours in a pressure cooker) until meat is tender and falling off the bone.
5. Serve:
- Remove oxtail and vegetables.
- Skim fat and reduce sauce if desired. Serve over mashed potatoes, rice, or polenta.
💡 Tips:
- Oxtail is naturally gelatinous, so simmering long creates a rich, velvety sauce.
- For extra flavor, brown the meat in batches and use fresh herbs like rosemary or parsley.
- Leftovers taste even better the next day as the flavors meld.
If you want, I can also give a Jamaican-style oxtail recipe with beans, carrots, and a savory-spicy gravy that’s very popular.
