Braised Oxtails Recipe

1. Prepare and Sear the Oxtails:
Pat the oxtails dry with paper towels. Season with salt and pepper, then coat lightly with flour.
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the oxtails in batches until browned on all sides, about 3–4 minutes per side. Remove and set aside.
2. Sauté the Vegetables:
In the same pot, add the onions, carrots, and celery. Sauté until softened, about 5–7 minutes.
Add the garlic and tomato paste, stirring for 1–2 minutes until fragrant.
3. Deglaze the Pot:
Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits.
Let the wine reduce slightly, about 2–3 minutes.
4. Add the Liquids and Spices:
Stir in the diced tomatoes, beef broth, smoked paprika, allspice, thyme, bay leaves, and Worcestershire sauce. Bring to a gentle simmer.
5. Braise the Oxtails:
Return the seared oxtails to the pot, ensuring they’re submerged in the liquid.
Cover the pot with a lid and reduce the heat to low. Simmer gently for 2 1/2 to 3 hours, or until the oxtails are tender and the meat is falling off the bone.
Alternatively, cook in a preheated oven at 325°F (160°C) for the same amount of time.
6. Final Adjustments:
Once cooked, remove the oxtails and skim any excess fat from the surface of the sauce.
Taste the sauce and adjust seasoning with salt and pepper as needed.
Serving Suggestions:
Serve the braised oxtails over creamy mashed potatoes, rice, or polenta.
Pair with steamed greens, roasted vegetables, or crusty bread to soak up the sauce.
Tips for Success:
Flavor Boost: For even more depth, marinate the oxtails overnight in a mixture of garlic, thyme, and Worcestershire sauce.
Make Ahead: Braised oxtails taste even better the next day as the flavors meld together.
Thicker Sauce: If you prefer a thicker sauce, simmer uncovered for the last 30 minutes.
This braised oxtails recipe delivers tender, flavorful meat with a luxurious sauce—perfect for a comforting family meal or a special occasion. Enjoy! 🥩✨