Ohhh yes — braised oxtail 🐂🍲
Deeply rich, fall-off-the-bone comfort food. Slow, patient cooking = magic.
Here’s a classic braised oxtail recipe that works beautifully on the stovetop or in the oven.
Braised Oxtail
Serves: 4–6
Ingredients
- 3–4 lbs oxtail pieces
- Salt & black pepper
- 2–3 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 tbsp tomato paste
- 3 cups beef broth
- 1 cup red wine (optional but excellent)
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tsp thyme
- Optional: 1 tsp allspice or smoked paprika
Instructions
1. Brown the oxtail
- Pat oxtail dry, season generously with salt & pepper.
- Heat oil in a heavy pot or Dutch oven over medium-high heat.
- Brown oxtail on all sides (work in batches). Remove and set aside.
2. Build the base
- In the same pot, sauté onions, carrots, and celery until softened.
- Add garlic and cook 1 minute.
- Stir in tomato paste and cook 1–2 minutes until darkened.
3. Braise
- Pour in wine to deglaze, scraping up browned bits.
- Add broth, Worcestershire, bay leaves, thyme, and spices.
- Return oxtail to pot (liquid should come halfway up the meat).
4. Slow cook
- Stovetop: Cover and simmer on low 3–4 hours
- Oven: Cover and bake at 325°F (165°C) for 3 hours
Turn pieces occasionally until meat is fork-tender.
5. Finish
- Skim excess fat from surface.
- Optional: Reduce sauce uncovered 10–15 minutes to thicken.
🔥 Pro Tips
- Even better next day — flavors deepen overnight
- Serve over rice, mashed potatoes, or creamy polenta
- Add butter beans or carrots in the last 30 minutes for a soulful touch
- A splash of vinegar or lemon at the end wakes everything up
If you want, I can give you:
- Jamaican-style oxtail
- Southern gravy oxtail
- Slow cooker oxtail
- Pressure cooker (Instant Pot) version
Just say the word 👀
