Braised oxtails are a rich and flavorful dish that’s perfect for a comforting meal. Slow-cooked to tender perfection in a savory sauce, this dish is sure to impress. Let’s dive into the details to create this mouthwatering braised oxtails recipe!
Ingredients
Oxtails: 3 pounds (1.4 kg), trimmed of excess fat
Salt: 1 teaspoon
Black pepper: 1 teaspoon
Olive oil: 2 tablespoons
Onion: 1 large, chopped
Carrots: 2 large, chopped
Celery: 2 stalks, chopped
Garlic: 4 cloves, minced
Tomato paste: 2 tablespoons
Red wine: 1 cup (240ml)
Beef broth: 4 cups (960ml)
Bay leaves: 2
Thyme: 1 teaspoon, dried (or 2-3 sprigs fresh)
Allspice berries: 5-6 (optional)
Worcestershire sauce: 2 tablespoons
Soy sauce: 1 tablespoon
Brown sugar: 1 tablespoon (optional, for a hint of sweetness)
Fresh parsley: Chopped, for garnish
Equipment
Dutch oven or large heavy-bottomed pot: For browning and braising the oxtails.
Tongs: For turning the oxtails.
Measuring cups and spoons: To measure ingredients accurately.
Wooden spoon or spatula: For stirring.
Knife and cutting board: For chopping vegetables.
Instructions
Step 1: Prepare the Oxtails
Season the oxtails: Pat the oxtails dry with paper towels. Season them generously with salt and black pepper on all sides.
Heat the oil: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Step 2: Brown the Oxtails
Brown the oxtails: Working in batches if necessary, add the oxtails to the pot and brown them on all sides, about 3-4 minutes per side. Remove the browned oxtails from the pot and set them aside.
Step 3: Sauté the Vegetables
Cook the vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables are softened.
Add the garlic and tomato paste: Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes until the garlic is fragrant and the tomato paste is well incorporated.
Step 4: Deglaze and Add Liquids
Deglaze with wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for about 2-3 minutes to reduce slightly.
Add the broth and seasonings: Add the beef broth, bay leaves, thyme, allspice berries (if using), Worcestershire sauce, soy sauce, and brown sugar (if using). Stir to combine.
Step 5: Braise the Oxtails
Return the oxtails: Return the browned oxtails to the pot, submerging them in the liquid.
Simmer: Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it braise for about 3-4 hours, or until the oxtails are tender and the meat is falling off the bone. Stir occasionally and check the liquid level, adding more broth if necessary.
Step 6: Serve
Skim the fat: Once the oxtails are tender, skim off any excess fat from the surface of the sauce.
Garnish: Remove the bay leaves and allspice berries. Garnish with chopped fresh parsley.
Serve hot: Serve the braised oxtails over mashed potatoes, rice, or with a side of crusty bread to soak up the delicious sauce. Enjoy!
Tips for Perfect Braised Oxtails
Brown thoroughly: Browning the oxtails well adds a deep, rich flavor to the dish.
Slow and low: Slow cooking the oxtails over low heat ensures they become tender and flavorful.
Adjust seasoning: Taste the sauce before serving and adjust the seasoning if necessary.
Conclusion
Braised oxtails are a hearty and flavorful dish that’s perfect for any occasion. This recipe ensures tender, melt-in-your-mouth oxtails in a rich, savory sauce. Enjoy making and savoring this delicious dish with your family and friends!