If you’re looking for a hearty, flavorful dish that warms the soul, braised oxtail is the perfect recipe. Slow-cooked to perfection, oxtail becomes melt-in-your-mouth tender, infused with rich flavors from aromatic vegetables, herbs, and a savory broth. This dish has roots in many cultures—from Caribbean to African to European cuisines—and is loved worldwide for its deep, comforting taste.
Why Braised Oxtail?
Oxtail may sound unusual if you’ve never cooked it before, but it’s one of the most flavorful cuts of meat. When slowly braised, the marrow and connective tissues break down, creating a silky, rich sauce. It’s the kind of recipe that turns humble ingredients into a luxurious meal—perfect for family dinners or impressing guests.
Ingredients You’ll Need
- 2 tablespoons vegetable oil
- 2 pounds oxtail, cut into sections
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (optional, can substitute beef broth)
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon thyme (fresh or dried)
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Step-by-Step Instructions
1. Brown the Oxtail
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the oxtail pieces with salt and pepper, then sear them until golden brown on all sides. This step locks in flavor and builds a rich base for the sauce. Remove the oxtail and set aside.
2. Sauté the Vegetables
In the same pot, add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes. Add the minced garlic and tomato paste, stirring for another 2 minutes to release their fragrance.
3. Deglaze with Wine
Pour in the red wine, scraping the bottom of the pot to loosen up the browned bits. Let it simmer for 3–4 minutes until slightly reduced.
4. Add the Broth and Spices
Return the oxtail to the pot, then add beef broth, bay leaves, thyme, and paprika. Bring everything to a gentle simmer.
5. Slow Braise
Cover the pot with a lid and reduce the heat to low. Let the oxtail braise for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone. You can also do this in the oven at 325°F (160°C).
6. Finish and Serve
Once cooked, skim off any excess fat from the surface. Taste the sauce and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley before serving.
Serving Suggestions
Braised oxtail pairs beautifully with:
- Creamy mashed potatoes
- Steamed rice or Jamaican-style rice and peas
- Buttered noodles
- Crusty bread to soak up the rich sauce
Tips for Success
- Take your time: The longer you braise, the more tender the oxtail becomes.
- Don’t skip the browning: It adds depth and richness to the dish.
- Make ahead: This dish tastes even better the next day after the flavors have developed.
Final Thoughts
Braised oxtail is the definition of comfort food—a dish that transforms simple ingredients into something unforgettable. It’s hearty, rich, and perfect for when you want to slow down and enjoy a cozy meal with family or friends. Once you try this recipe, you’ll understand why it has been cherished across cultures for generations.