Braised Oxtails

Tender oxtails braised in flavorful wine and broth.

Slow-braised until fall-off-the-bone tender, these oxtails are deeply savory, silky, and luxurious. The kind that simmers low and slow while making your house smell like a 5-star kitchen.

Course Main Course

Cuisine International

Diet Gluten Free

Prep Time 20

Cook Time 3

Total Time 3 20

Servings

Calories 657kcal

Author Imma

Ingredients

Oxtail Seasoning

3-4 pounds (1.5-2kg) oxtails, excess fat trimmed
salt and pepper to taste
1 teaspoon (1-2g) minced thyme
1 teaspoon (5g) minced garlic

Braising Stew

1-2 tablespoons (15-30ml) cooking oil
1 large onion, diced
2 large stalks celery, chopped (about ½ cup)
1 large carrot, peeled and diced
2 bay leaves
1 tablespoon (15g) minced garlic
3 teaspoons (4-5g) minced thyme
2 tablespoons (30g) tomato paste
1 cup (236ml) dry red wine (or extra beef broth)
1 tablespoon (15ml) Worcestershire sauce
1-2 teaspoons (3-7g) beef bouillon powder (optional)
3 cups (710ml) or more beef broth or water
salt to taste

Optional Garnishes

2 tablespoons chopped parsley or green onions

Instructions

Season oxtails with salt, pepper, garlic, and minced thyme. You can do this step the night before and let it marinate overnight in the fridge for deeper flavor.
In a large cast iron pot or Dutch oven, heat the oil over medium-high heat. Sear the oxtails in the hot oil, turning to brown all sides. Remove and set aside.
Add the onion, carrot, and celery to the same pan and cook, stirring frequently, until the onions soften and brown slightly.
Stir in the garlic, thyme, bay leaves, and tomato paste and continue cooking for another minute or two.
Pour in the wine, stock, Worcestershire sauce, and beef bouillon powder. Lightly season with salt and pepper. Remember, you can add more salt if needed as you go, but you can't take it back out.
Return oxtails to the pot, bring to a boil, cover with the lid, and place it in the oven. Braise slowly for 2-3 hours, or until the oxtails are fork-tender. Check on them occasionally, adding stock as needed.
Remove from oven, garnish with parsley or green onions, and serve over rice, mashed potatoes, or another preferred side.

Notes

You can also braise oxtail on the stove. Bring it to a boil, reduce the heat to low, and let it simmer gently until fork-tender.
Choose well-marbled, meaty oxtails with minimal visible fat, avoiding the super fatty pieces.
Skim excess fat off the top before serving (or chill it and remove the fat once solid).
Please remember that the nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.

Nutrition