Braised Oxtail Recipe

If you’re looking for a rich, flavorful, and comforting dish, this Braised Oxtail Recipe is a must-try. Slow-cooked until tender, oxtail becomes melt-in-your-mouth delicious, with a deep, savory flavor that pairs perfectly with mashed potatoes, rice, or crusty bread.

This classic recipe is a favorite in many cuisines, from Southern comfort food to Caribbean and Asian dishes. The secret lies in the slow braising process, which transforms this humble cut of meat into a luxurious, hearty meal perfect for family dinners or special occasions.

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Why You’ll Love This Dish

Braised oxtail is the ultimate comfort food because it’s hearty, flavorful, and satisfying.

Here’s why you’ll love it:

• Slow-cooked for tender, fall-off-the-bone meat.

• Deep, rich flavor from aromatic vegetables and red wine.

• Perfect for make-ahead meals and even better the next day.

• A show-stopping dish for holidays or Sunday dinners.

• Naturally gluten-free and protein-packed.

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Braised Oxtail Recipe

Ingredients

• 3 lbs oxtail, cut into sections

• 2 tbsp olive oil

• Salt and black pepper, to taste

• 1 large onion, chopped

• 3 carrots, peeled and sliced

• 3 celery stalks, chopped

• 4 garlic cloves, minced

• 2 tbsp tomato paste

• 2 cups beef broth

• 1 cup red wine (optional, can substitute with more beef broth)

• 2 bay leaves

• 1 tsp dried thyme (or 3 sprigs fresh thyme)

• 1 tbsp Worcestershire sauce

• 1 tsp smoked paprika (optional)

• Fresh parsley, chopped, for garnish

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Instructions

1. Prep the Oxtail:

   • Pat the oxtail pieces dry and season generously with salt and black pepper.

2. Brown the Meat:

   • In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.

   • Sear the oxtail on all sides until deep golden brown, about 8–10 minutes.

   • Remove the oxtail and set aside.

3. Cook the Aromatics:

   • In the same pot, sauté the onion, carrots, and celery for 5 minutes until softened.

   • Add garlic and cook for another minute.

   • Stir in tomato paste and cook for 1–2 minutes to develop flavor.

4. Deglaze the Pot:

   • Pour in the red wine and scrape up any browned bits from the bottom.

   • Let it simmer for 2–3 minutes.

5. Add the Braising Liquid:

   • Return the oxtail to the pot.

   • Add beef broth, bay leaves, thyme, Worcestershire sauce, and smoked paprika.

   • Bring to a boil, then reduce to a low simmer.

6. Slow Cook:

   • Cover and cook on low heat for 3–4 hours, or until the oxtail is tender and falling off the bone.

   • Alternatively, bake in a 325°F (160°C) oven for the same amount of time.

7. Finish and Serve:

   • Skim off any excess fat from the surface.

   • Garnish with fresh parsley and serve with mashed potatoes, rice, or crusty bread.

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Tips and Variations

• Thicker Sauce: Remove the meat at the end and simmer the liquid uncovered for 10–15 minutes to reduce.

• Caribbean Style: Add scotch bonnet pepper, allspice, and soy sauce for a Jamaican twist.

• Make Ahead: Braised oxtail tastes even better the next day. Store in the fridge overnight and reheat before serving.

• Slow Cooker Method: After browning, transfer everything to a slow cooker and cook on low for 8 hours.

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Conclusion

This Braised Oxtail Recipe is a true comfort food classic — rich, tender, and packed with flavor. The slow-cooking method transforms simple ingredients into a gourmet dish that’s perfect for special occasions or cozy family dinners.

Serve it with creamy mashed potatoes or buttery rice to soak up the flavorful sauce, and you’ll have a meal that everyone will remember.