Description
This Braised Oxtails recipe offers tender, fall-off-the-bone meat slow-cooked in a rich, savory broth infused with red wine, fresh herbs, and aromatic vegetables. Perfect as a comforting main course inspired by Southern and Caribbean flavors, it delivers deep, hearty taste ideal for serving over mashed potatoes, rice, or creamy polenta.
Ingredients
Scale
Meat
- 3 lbs oxtails
Vegetables & Aromatics
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
Liquids & Sauces
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
Herbs & Spices
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Instructions
- Prepare and Season: Preheat your oven to 325°F. Pat the oxtails dry with paper towels and season them evenly with salt and black pepper to enhance their natural flavor.
- Sear the Oxtails: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the oxtails and sear on all sides until they develop a deep, rich brown crust, about 8 to 10 minutes in total. Remove the oxtails and set aside.
- Sauté Vegetables and Build Flavor: In the same pot, add chopped onion, sliced carrots, and celery. Cook for 5 to 6 minutes until softened. Stir in minced garlic and tomato paste, sautéing for another 1 to 2 minutes until aromatic.
- Deglaze and Add Liquids: Pour in 1 cup of red wine and use a wooden spoon to scrape up the browned bits stuck to the bottom of the pot. Let the wine simmer for 2 to 3 minutes to reduce slightly. Then, add 3 cups of beef broth, fresh thyme sprigs, bay leaf, Worcestershire sauce, and return the seared oxtails to the pot.
- Braise in Oven: Bring the mixture to a gentle simmer on the stovetop. Cover with a lid and transfer the pot to the preheated oven. Braise the oxtails for 3 to 3½ hours, or until the meat is tender and falls off the bone easily.
- Thicken Sauce (Optional): If a thicker gravy is preferred, remove the oxtails from the pot. Stir in the cornstarch slurry over medium heat on the stovetop and whisk continuously until the sauce thickens. Return the oxtails to the pot to reheat before serving.
- Serve and Enjoy: Serve the braised oxtails hot, ideally over mashed potatoes, rice, or creamy polenta for a comforting meal.
Notes
- For best flavor, prepare the oxtails a day ahead—letting them rest overnight allows the flavors to deepen.
- Skim off any excess fat from the surface before reheating to reduce greasiness.
- This dish pairs wonderfully with creamy side dishes like mashed potatoes, polenta, or white rice.
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Southern / Caribbean-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 4g
- Sodium: 610mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg
