Description
Braised oxtail is a rich, slow-cooked dish where tender beef oxtail pieces are simmered in a flavorful broth until they become melt-in-your-mouth soft. This comforting recipe is packed with deep, savory flavors, aromatic herbs, and a silky sauce—perfect for serving over rice, mashed potatoes, or with warm bread.
Ingredients
- 1.5–2 kg oxtail, cut into pieces
- 2 tbsp oil (vegetable or olive oil)
- Salt and black pepper (to taste)
- 1 large onion, chopped
- 3–4 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp allspice (optional)
- 1 tbsp soy sauce (optional, for depth)
- Fresh parsley (for garnish)
Instructions
- Season & Sear
Pat the oxtail dry and season with salt and pepper. Heat oil in a large pot and sear the oxtail on all sides until browned. Remove and set aside. - Sauté Vegetables
In the same pot, sauté onions, garlic, carrots, and celery until softened and fragrant. - Add Tomato Paste
Stir in tomato paste and cook for 1–2 minutes to deepen the flavor. - Deglaze
Pour in red wine (if using) and scrape up browned bits from the bottom of the pot. - Simmer
Return oxtail to the pot. Add beef broth, bay leaves, thyme, paprika, and allspice. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5–3.5 hours until the meat is tender. - Finish Sauce
Remove lid and simmer uncovered for 20–30 minutes to thicken the sauce. Adjust seasoning and add soy sauce if desired. - Serve
Garnish with fresh parsley and serve hot.
Tips
- Slow cooking is key—low and slow makes the oxtail tender.
- Skim excess fat from the surface for a cleaner sauce.
- For extra richness, cook it a day ahead; flavors deepen overnight.
- You can use a pressure cooker to reduce cooking time to about 45–60 minutes.
- Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.