Braised Oxtail Recipe

Introduction

Braised oxtail is a rich and comforting dish featuring tender, fall-off-the-bone meat simmered slowly in a savory broth of wine, herbs, and vegetables. Perfect for a cozy dinner or special occasion, this recipe delivers deep, luxurious flavor in every bite.

---

Ingredients (Serves 4)

• 2–3 lbs (900g–1.4kg) oxtail, cut into segments
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup red wine (or beef broth as substitute)
• 3 cups beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and black pepper, to taste
• 1 tbsp Worcestershire sauce (optional)
• Fresh parsley, chopped (for garnish)

---

Instructions

1. Sear the Oxtail
   Pat oxtail dry and season with salt and pepper. Heat oil in a large pot or Dutch oven and brown the oxtail in batches, 3–4 minutes per side. Set aside.
2. Sauté Vegetables
   In the same pot, cook onion, carrots, and celery for 5–6 minutes. Add garlic and sauté for 1–2 more minutes.
3. Deglaze and Simmer
   Stir in tomato paste and cook for 1 minute. Pour in wine, scrape up browned bits, and reduce by half (3–5 minutes).
4. Braise
   Return oxtail to the pot. Add beef broth, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 2½–3 hours until meat is tender. Add more broth if needed.
5. Finish and Serve
   Remove oxtail. Optionally strain sauce. Adjust seasoning and stir in Worcestershire sauce. Serve oxtail with sauce and garnish with parsley.

Enjoy !