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Braised oxtail is a soul-warming dish made by slow-cooking oxtail in a rich, savory broth until the meat is fall-off-the-bone tender. Traditionally enjoyed in Caribbean, African, Asian, and European cuisines, this dish is perfect for a comforting dinner and pairs beautifully with mashed potatoes, rice, or crusty bread.
⏱️ Prep & Cook Time:
- Prep time: 20 minutes
- Cook time: 3 to 3.5 hours
- Total time: ~3.5 to 4 hours
- Servings: 4–6
🧰 Equipment:
- Large Dutch oven or heavy-bottomed pot with lid
- Tongs
- Wooden spoon
- Cutting board and chef’s knife
- Optional: Skimmer or slotted spoon
🛒 Ingredients:
- 3–4 lbs oxtail, cut into segments
- Salt and freshly ground black pepper
- 2 tbsp vegetable oil or olive oil
- 1 large onion, chopped
- 2–3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 1 cup red wine (optional, or use more broth)
- 3 cups beef broth or stock
- 2 bay leaves
- 1 tsp dried thyme (or 2–3 sprigs fresh)
- 1 tsp smoked paprika (optional)
- Optional: 1–2 tsp Worcestershire sauce or soy sauce
- Fresh parsley, for garnish
📝 Ingredient Notes:
- Oxtail: Ask your butcher to cut it into thick slices across the bone. It should be well-marbled.
- Wine: Adds depth of flavor; can be omitted or substituted with extra broth.
- Tomato paste: Helps build richness and umami.
- Vegetables: These form the aromatic base but can be blended into the sauce if you want a smoother gravy.
👨🍳 Instructions:
- Season and Brown Oxtail
Pat oxtail dry with paper towels. Season generously with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown oxtail on all sides in batches; set aside. - Sauté Aromatics
In the same pot, reduce heat to medium. Add onion, carrot, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for 1 minute more. Stir in tomato paste and cook for 2 minutes. - Deglaze with Wine
Pour in red wine to deglaze the pan, scraping up brown bits. Simmer for 2–3 minutes. - Add Broth and Herbs
Return oxtail to the pot. Add beef broth, bay leaves, thyme, paprika, and Worcestershire sauce. Liquid should nearly cover the oxtail. Bring to a simmer. - Braise Low and Slow
Cover with lid and transfer to a preheated oven at 325°F (165°C) or simmer gently on the stovetop for 3 to 3.5 hours, until meat is very tender and nearly falling off the bone. - Skim Fat & Reduce Sauce (Optional)
Remove oxtail. Skim excess fat from the top. Simmer sauce uncovered to reduce and thicken, or blend vegetables for a richer gravy. - Serve
Return oxtail to the pot, coat with sauce, and garnish with chopped parsley. Serve hot over mashed potatoes, creamy polenta, rice, or crusty bread.
🔍 Nutrition Facts (Per Serving – Approximate):
- Calories: 500–650
- Protein: 35g
- Fat: 35g (varies by trimming)
- Carbohydrates: 8–12g
- Fiber: 2g
- Iron: ~20% DV
- Calcium: ~10% DV
💡 Tips:
- For deeper flavor: Marinate oxtail overnight with herbs and garlic.
- Skim the fat: After braising, chill the dish and remove solidified fat for a leaner result.
- Make ahead: Tastes even better the next day as flavors develop.
🔀 Variations:
- Caribbean-Style: Add allspice, scotch bonnet pepper, thyme, and beans near the end.
- Asian-Inspired: Use soy sauce, star anise, ginger, and Shaoxing wine.
- Italian Touch: Add rosemary, bay leaf, and a splash of balsamic vinegar near the end.
