Braised Oxtail (Serves 4–6)
Ingredients
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3–4 lb (1.4–1.8 kg) oxtail, cut into pieces
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Salt and black pepper
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2–3 tbsp vegetable oil
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1 large onion, chopped
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2 carrots, chopped
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2 celery stalks, chopped
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4 cloves garlic, minced
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2 tbsp tomato paste
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2 cups beef broth
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1 cup crushed or diced tomatoes
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1–2 bay leaves
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1 tsp dried thyme (or a few fresh sprigs)
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1 tsp paprika
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Optional: ½–1 tsp allspice or cloves (very traditional in some styles)
Instructions
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Season & Brown
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Pat oxtail dry and season generously with salt and pepper.
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Heat oil in a heavy pot or Dutch oven over medium-high heat.
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Brown oxtail on all sides (don’t rush this). Remove and set aside.
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Build the Base
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Lower heat to medium.
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Add onion, carrots, and celery. Cook 5–7 minutes until softened.
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Stir in garlic and tomato paste; cook 1–2 minutes until fragrant.
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Braise
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Return oxtail to the pot.
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Add beef broth, tomatoes, bay leaves, thyme, paprika, and any optional spices.
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Bring to a gentle simmer.
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Slow Cook
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Cover and cook on low heat for 3–3½ hours, stirring occasionally,
or transfer to a 325°F (165°C) oven for the same time. -
Oxtail is ready when the meat is very tender and nearly falling off the bone.
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Finish
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Skim excess fat from the surface.
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Taste and adjust seasoning.
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Simmer uncovered 10–15 minutes if you want a thicker sauce.
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Serving Ideas
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Mashed potatoes or buttered rice
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Creamy polenta
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Egg noodles
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With crusty bread to soak up the sauce
Tips
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Oxtail tastes even better the next day—great for make-ahead meals.
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If you want a deeper flavor, let the sauce reduce a bit more before serving.
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A splash of vinegar or lemon juice at the end can brighten the richness.
If you want a Caribbean-style, Korean, or pressure-cooker version, I can share that too 🍲