Hearty and Savory Braised Oxtail: A Timeless Classic Recipe

Ingredients

2 kg oxtail, cut into segments
Salt and freshly ground black pepper (to taste)
2 tablespoons olive oil
2 large onions, finely chopped
4 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 bottle (750 ml) red wine
4 cups beef broth
1 can (400 g) diced tomatoes
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
4 parsley stalks, tied together

Steps and instructions

Preheat the oven to 325°F (165°C).
Season the oxtail segments with salt and pepper.
Heat the olive oil in a large oven-proof pot over medium-high heat.
Add the oxtail to the pot and brown on all sides. Remove the oxtail and set aside.
In the same pot, add the onions, garlic, carrots, and celery, and sauté until they are softened and begin to caramelize.
Return the oxtail to the pot, add the wine, and bring to a boil. Let the wine reduce by half.
Add the beef broth, diced tomatoes, bay leaves, thyme, rosemary, and parsley to the pot. Bring to a simmer.
Cover the pot and transfer it to the preheated oven. Cook for about 3 hours, or until the meat is tender and falling off the bone.
Remove the pot from the oven. Discard the bay leaves, thyme, rosemary, and parsley. Adjust the seasoning with additional salt and pepper if needed.
Let the oxtail cool for a few minutes before serving.

Tools for making

Large oven-proof pot - A pot that can be used both on the stovetop and in the oven, large enough to accommodate the oxtail and other ingredients.
Knife - A sharp knife for cutting the oxtail and chopping vegetables.
Cutting board - A sturdy surface for cutting ingredients.
Tongs - Used for flipping and removing the oxtail while browning.
Wooden spoon - Ideal for stirring and sautéing ingredients.
Measuring cups and spoons - For accurately measuring ingredients like olive oil and salt.
Oven mitts - Essential for handling the hot oven-proof pot.

Recipe variations

Instead of using oxtail, try using beef short ribs or beef shanks.
For a richer flavor, add a splash of red wine vinegar or balsamic vinegar during the braising process.
Add a kick of heat by including a chopped chili pepper or a dash of hot sauce.
Enhance the umami flavors by adding a tablespoon of tomato paste to the pot.
Include a handful of dried mushrooms or porcini mushrooms for an earthy taste.
For a twist, substitute the red wine with white wine or even beer.
Add some depth of flavor by incorporating Worcestershire sauce or soy sauce to the braising liquid.
If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and stir it into the pot towards the end of cooking.
Make it a one-pot meal by adding potatoes or other root vegetables to braise along with the oxtail.
For a non-alcoholic version, replace the red wine with beef broth or a combination of beef broth and grape juice.

Recipe overview

Welcome to this comforting and rich Braised Oxtail recipe. Oxtail is an underrated cut that, when cooked slowly, creates a deeply flavorful and tender dish. With ingredients like red wine, fresh herbs, and vegetables, this dish is not only savory but also incredibly aromatic. This recipe transforms the tough oxtail into a melt-in-your-mouth delicacy that you can serve over potatoes, rice, or pasta. The process involves browning the oxtail, sautéing the vegetables, and then slow-cooking everything in a pot. It's an easy recipe to follow, but the results are sure to impress. The overall cook time is approximately 3 hours, but the waiting is worth it. Enjoy the cooking journey and the hearty, delicious outcome!

Common questions

How long does it take to cook braised oxtail?
Braised oxtail typically takes about 3 hours to cook in the oven.
Can I use a different type of meat instead of oxtail?
While oxtail is traditionally used for this recipe, you can substitute it with beef shanks if desired.
Can I make this recipe in a slow cooker instead of the oven?
Yes, you can transfer the ingredients to a slow cooker after step 7 and cook on low heat for 6-8 hours or until the meat is tender.
Can I make this recipe ahead of time?
Yes, braised oxtail actually tastes even better when made ahead of time. You can refrigerate it for up to 3 days and reheat before serving.
What can I serve with braised oxtail?
Braised oxtail pairs well with mashed potatoes, creamy polenta, or crusty bread to soak up the flavorful sauce.
Can I freeze leftover braised oxtail?
Yes, you can freeze leftover braised oxtail in an airtight container for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Serving dishes and utensils

Cutting board - Use a sturdy cutting board to prep the vegetables and trim the oxtail.
Chef's knife - A sharp chef's knife is essential for cutting and trimming the oxtail and vegetables.
Oven-proof pot - Choose a large oven-proof pot or Dutch oven to braise the oxtail in the oven.
Tongs - Tongs will help you handle the oxtail segments when browning and transferring them in and out of the pot.
Wooden spoon - A wooden spoon is useful for stirring and scraping the bottom of the pot while cooking.
Measuring cups - Use measuring cups to accurately measure the liquids like wine, broth, and tomatoes.
Can opener - You'll need a can opener to open the can of diced tomatoes.
Kitchen twine - Kitchen twine is used to tie together the parsley stalks for easy removal later.
Oven mitts - Protect your hands from the hot pot and oven with a pair of oven mitts when handling the pot.
Serving platter - Choose a large serving platter to present the braised oxtail when serving.

Origin stories

Braised oxtail has roots in many cultures, but its popularization in Western cuisine can be credited to British cooks of the 18th century. During this time, oxtail was a cheap cut of meat, often discarded or used to feed animals. However, savvy cooks recognized its potential, and began slow-cooking it to transform the tough, bony cut into a rich, flavorful dish. The practice spread across the British Empire, leading to variations like the oxtail soup popular in Hawaii, and a spicy stew enjoyed in Jamaica. Despite its humble origins, the dish is now enjoyed worldwide as a comfort food, and a testament to the art of slow cooking.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.