Name: Braised Oxtail Recipe: Rich and Savory
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Ingredients: 3 lbs oxtail (trimmed); 2 tbsp olive oil; 1 large onion (chopped); 2 carrots (chopped); 2 celery stalks (chopped); 3 cloves garlic (minced); 2 tbsp tomato paste; 1 cup red wine (or beef broth); 2 cups beef broth; 1 14.5 oz can diced tomatoes; 2 sprigs fresh thyme; 1 bay leaf; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; Optional: Fresh parsley (thyme); Suggested Pairings: Mashed potatoes (red wine)

Introduction

Table of Contents

Braised Oxtail is a classic, comforting dish, perfect for family dinners or special occasions. This rich, savory stew, featuring tender oxtail, aromatic vegetables, and a deeply flavorful sauce, delivers hearty, melt-in-your-mouth goodness in every bite. Presented in a white ceramic bowl, garnished with fresh parsley or thyme, this Oxtail offers a vibrant, inviting aesthetic that elevates any table. This recipe provides a traditional version adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings warm, soulful charm to any meal.

Ingredients

For the Braised Oxtail:

3 lbs oxtail, trimmed of excess fat
2 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 cup red wine (optional, or substitute with beef broth)
2 cups beef broth
1 (14.5 oz) can diced tomatoes
2 sprigs fresh thyme (or 1 tsp dried thyme)
1 bay leaf
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika

For Serving:

Optional: Fresh parsley or thyme
Suggested Accompaniments: Mashed potatoes, rice, or crusty bread
Suggested Pairings: Red wine, sparkling water
Suggested Aesthetic: Serve in a white ceramic bowl
Suggested Equipment: Large Dutch oven or heavy pot, tongs, knife, cutting board, measuring cups/spoons

Step-by-Step Process

Sear Oxtail: In a large Dutch oven, heat olive oil over medium-high heat. Season the oxtail with salt and black pepper. Sear oxtail in batches for 3–4 minutes per side until browned. Remove and set aside.
Cook Aromatics: In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Build Sauce: Stir in tomato paste and cook for 1–2 minutes. Add red wine (if using) to deglaze, scraping up browned bits. Add beef broth, diced tomatoes, thyme, bay leaf, smoked paprika, and remaining salt and pepper. Taste the sauce and adjust with additional salt or paprika for a balanced flavor.
Braise Oxtail: Return oxtail to the pot, ensuring pieces are mostly submerged. Bring to a simmer, then cover and reduce heat to low. Cook for 3–3.5 hours, stirring occasionally, until meat is tender and falling off the bone. Alternatively, transfer to a 325°F (165°C) oven to braise for the same duration.
Serve: Remove bay leaf and thyme sprigs. Skim excess fat from the surface if desired. Transfer the oxtail and sauce to a white ceramic bowl, garnish with fresh parsley or thyme. Serve hot with mashed potatoes, rice, crusty bread, red wine, or sparkling water.

Tips for Better Braised Oxtail

Sear oxtail well to lock in flavor; don’t overcrowd the pot to ensure even browning.
Taste the sauce before braising to balance savory, tangy, and smoky flavors; adjust with salt or herbs as needed.
Cook low and slow for tender, fall-off-the-bone meat; check liquid levels and add more broth if needed.
Skim fat from the sauce for a lighter dish, or leave it for a richer flavor.
Use a white ceramic bowl for a vibrant presentation, highlighting the rich sauce and green garnishes.
Make ahead: Prepare and refrigerate up to 3 days; reheat gently on the stovetop, adding a splash of broth if needed.
For a thicker sauce, simmer uncovered for the last 15–20 minutes, or blend a portion of the vegetables.
Enhance aesthetic: Present in a white ceramic bowl with fresh parsley or thyme for a warm, inviting look.

Variations and Customization

Gluten-Free Braised Oxtail: Ensure beef broth and tomato paste are gluten-free.
Low-Sodium Braised Oxtail: Reduce salt to 1/2 tsp and use low-sodium broth and tomatoes.
Spicy Braised Oxtail: Add 1/2 tsp cayenne pepper or 1 diced jalapeño with the vegetables.
Wine-Free Braised Oxtail: Replace red wine with additional beef broth and 1 tbsp balsamic vinegar for depth.
Jamaican-Style Oxtail: Add 1 tsp allspice, 1/2 tsp ground ginger, and 1 scotch bonnet pepper (pierced) to the sauce.
Vegetable-Rich Oxtail: Add 1 cup diced potatoes or parsnips with the carrots for a heartier stew.
Herb-Infused Oxtail: Include 1 tsp fresh rosemary or oregano for extra aroma.
Slow Cooker Oxtail: After searing, transfer all ingredients to a slow cooker and cook on low for 8 hours.

Storage and Serving Tips

Leftovers can be stored in an airtight container in the fridge for up to 4 days; reheat gently on the stovetop or in a 325°F oven.
Freeze in freezer-safe containers for up to 3 months; thaw in the fridge and reheat slowly to maintain texture.
Serve hot for the best flavor and tender texture.
Use as a main dish with starchy sides or as a hearty stew for cold days.
Pair with mashed potatoes or rice to soak up the rich sauce.
Presented in a white ceramic bowl with vibrant garnishes for a warm, inviting charm.

Nutritional Information

Based on 4 servings:

Calories: 580 kcal
Total Fat: 38g
Saturated Fat: 14g
Trans Fat: 0g
Cholesterol: 150mg
Sodium: 900mg
Total Carbohydrates: 12g
Dietary Fiber: 3g
Sugars: 6g
Protein: 42g
Vitamin A: 60% Daily Value
Vitamin C: 15% Daily Value
Calcium: 8% Daily Value
Iron: 25% Daily Value

Note: Values vary by brand and oxtail fat content. High in sodium; try the low-sodium variation. Pair with vegetables for balance.

Conclusion

This Braised Oxtail recipe offers a rich, savory dish, perfect for any occasion, transforming simple ingredients into a soulful classic. Its slow-cooked preparation and vibrant presentation make it a favorite. The tender meat and flavorful sauce delight every bite. It’s sure to be a cherished recipe, loved for its hearty, comforting appeal.