Savory Braised Oxtails with Herb-Infused Sauce
A rich, hearty, and deeply flavorful dish where oxtails are slow-braised until meltingly tender in a fragrant herb-infused sauce. Perfect for a comforting dinner with mashed potatoes, rice, or crusty bread.
🛒 Ingredients
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3–4 lbs (1.5–2 kg) oxtails, trimmed
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Salt and black pepper
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2–3 tbsp vegetable or olive oil
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1 large onion, chopped
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2–3 cloves garlic, minced
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2 carrots, chopped
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2 celery stalks, chopped
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1 cup red wine (optional, can use beef broth instead)
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4 cups beef broth
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2 bay leaves
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2–3 sprigs fresh thyme
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1–2 sprigs fresh rosemary
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1 tsp paprika or smoked paprika
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1–2 tbsp tomato paste
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Optional: 1 tsp Worcestershire sauce
👩🍳 Instructions
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Season and sear oxtails: Generously season with salt and pepper. Heat oil in a large pot over medium-high heat. Sear oxtails on all sides until browned. Remove and set aside.
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Sauté aromatics: In the same pot, cook onion, garlic, carrots, and celery until softened (5–7 minutes).
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Deglaze: Add red wine (if using) to deglaze the pot, scraping up browned bits. Reduce by half.
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Add liquids and herbs: Return oxtails to the pot. Stir in tomato paste, beef broth, bay leaves, thyme, rosemary, and paprika. Bring to a simmer.
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Braise: Cover and cook on low heat for 3–4 hours (or in a 325°F / 160°C oven) until meat is fall-off-the-bone tender.
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Finish sauce: Remove oxtails and strain or reduce sauce slightly to thicken. Adjust seasoning. Return oxtails to coat in the sauce.
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Serve: Over mashed potatoes, creamy polenta, or buttered noodles.
🍽️ Tips & Variations
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For extra depth, add a splash of balsamic vinegar at the end.
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Slow cook in a Dutch oven or slow cooker for convenience.
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Garnish with fresh herbs and a sprinkle of freshly ground black pepper before serving.
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Pair with roasted root vegetables or a crisp green salad to balance richness.
This dish is perfect for weekend cooking or special occasions—it fills the kitchen with incredible aroma and delivers melt-in-your-mouth tenderness.
If you like, I can also give a spicy Caribbean-style version with scotch bonnet peppers and allspice for a totally different flavor profile. Do you want me to do that?