🍷 Braised Oxtail Recipe
Ingredients
For 4–6 servings
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3–4 lbs (1.4–1.8 kg) oxtails, cut into sections
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Salt and black pepper (to season)
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2–3 tbsp vegetable or olive oil
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1 large onion, chopped
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2 carrots, chopped
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2 celery stalks, chopped
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5 cloves garlic, minced
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2 tbsp tomato paste
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1 ½ cups (360 ml) red wine (or beef broth for non-alcoholic)
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3 cups (720 ml) beef stock
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2 sprigs fresh thyme (or 1 tsp dried)
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2 bay leaves
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1 sprig rosemary (optional)
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1 tsp smoked paprika (optional, for depth)
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1–2 tsp brown sugar (optional, balances flavor)
(You can also add 1 diced tomato or ½ can chopped tomatoes for a richer sauce.)
Instructions
1. Season and sear the oxtail
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Pat oxtails dry and season generously with salt and pepper.
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Heat oil in a large heavy pot or Dutch oven over medium-high heat.
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Sear the oxtails on all sides until deep brown — about 8–10 minutes total.
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Remove and set aside.
2. Sauté the aromatics
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In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
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Stir in garlic and tomato paste; cook for 1 minute until fragrant.
3. Deglaze and build flavor
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Pour in red wine, scraping up any brown bits from the bottom of the pot.
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Simmer for 2–3 minutes to let the alcohol cook off.
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Add beef stock, herbs, and (if using) paprika or a touch of brown sugar. Stir well.
4. Braise the oxtail
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Return the oxtails (and any juices) to the pot.
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Bring to a gentle simmer, then cover with a lid.
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Transfer to the oven and braise at 325°F (160°C) for 3 to 3½ hours, or until the meat is fork-tender and falling off the bone.
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If using the stovetop, simmer gently on low for the same amount of time, stirring occasionally.
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5. Reduce and finish the sauce
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Remove the oxtails and set aside.
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Skim off excess fat from the sauce.
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Simmer uncovered for 10–15 minutes to thicken the sauce (you can also blend some of the vegetables for a smoother gravy).
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Return the oxtails to the pot to coat with sauce.
Serving Suggestions
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Serve over creamy mashed potatoes, buttered rice, or polenta.
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Garnish with chopped parsley or green onions for freshness.
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A side of steamed cabbage or roasted vegetables pairs beautifully.
💡 Tips
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For extra depth, add a few whole allspice berries or a dash of Worcestershire sauce.
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Make it a day ahead — the flavor gets even better after resting overnight.
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If you like a Jamaican-style oxtail, you can add scotch bonnet pepper, pimento (allspice), and butter beans near the end of cooking.
Would you like me to give you the Jamaican-style oxtail version next (with gravy and butter beans)?
