Here’s a classic, rich braised oxtail recipe—deeply flavorful, fall-off-the-bone tender, and perfect over rice, mashed potatoes, or polenta. 🍲
Ingredients (serves 4–6)
- 3–4 lb oxtail, cut into pieces
- Salt & black pepper
- 2–3 tbsp oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 3 cups beef broth
- 1 cup red wine (or extra broth if skipping wine)
- 2 bay leaves
- 2–3 sprigs fresh thyme (or 1 tsp dried)
- 1 tsp paprika
- Optional: 1 tsp allspice or Worcestershire sauce
Instructions
- Season & brown
- Pat oxtail dry and season generously with salt and pepper.
- Heat oil in a heavy pot or Dutch oven over medium-high heat.
- Brown oxtail well on all sides (don’t rush—this builds flavor). Remove and set aside.
- Build the base
- Lower heat to medium. Add onion, carrots, and celery.
- Cook 5–7 minutes until softened and lightly browned.
- Add garlic and tomato paste; cook 1–2 minutes until fragrant and darkened.
- Deglaze & braise
- Pour in red wine (if using), scraping up browned bits. Simmer 2–3 minutes.
- Add broth, bay leaves, thyme, paprika, and optional seasonings.
- Return oxtail to the pot; liquid should mostly cover the meat.
- Slow cook
- Cover and simmer gently on low heat 3–3½ hours, or until the meat is very tender and nearly falling off the bone.
- (Oven option: 325°F / 165°C for the same time.)
- Finish
- Remove bay leaves and thyme stems.
- Skim excess fat from the surface.
- Simmer uncovered 10–15 minutes if you want a thicker sauce. Adjust salt and pepper.
Serving Ideas
- Over rice, mashed potatoes, or buttered noodles
- With braised greens or roasted root vegetables
- Garnish with chopped parsley or green onions
Tips & Variations
- Make ahead: Tastes even better the next day.
- Spicy: Add chili flakes or a Scotch bonnet (whole, removed before serving).
- Caribbean-style: Add ginger, allspice, and a splash of soy sauce.
- Pressure cooker: 45–60 minutes on high, natural release.
If you want, I can give you a Jamaican-style, Asian-inspired, or pressure cooker version next.
