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Succulent Braised Oxtails with Rich Gravy”
Introduction
Oxtail is a delicacy that transforms with slow cooking into tender, flavorful pieces of meat drenched in a deeply savory and rich gravy.
This dish, enjoyed in cuisines around the world, brings a hearty and satisfying experience to your table.
Whether you’re looking for a cozy winter meal or a robust family dinner, braised oxtails deliver an unforgettable burst of flavor in every bite.
With its melt-in-your-mouth texture and luxurious sauce, this recipe is perfect for entertaining guests or savoring a treat on a quiet evening.
Served with creamy mashed potatoes, rice, or buttered vegetables, it’s a complete dish that embodies comfort and sophistication.
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Follow this step-by-step guide to achieve the ultimate braised oxtail experience, packed with tips for ensuring perfect results.
Ingredients
For the Oxtails:
2 ½ pounds (1.1 kg) oxtails, trimmed of excess fat
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon smoked paprika
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2 tablespoons all-purpose flour
2 tablespoons vegetable oil
For the Sauce:
1 large onion, finely chopped
3 garlic cloves, minced
2 carrots, diced
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2 celery stalks, diced
1 cup red wine (optional, or substitute with beef broth)
2 cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
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2 bay leaves
1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
1 teaspoon dried rosemary (or 2 teaspoons fresh rosemary)
1 can (14 ounces) diced tomatoes
1 tablespoon brown sugar (optional, for balance)
Salt and pepper to taste
For Garnish:
Fresh parsley, finely chopped
Green onions, sliced thinly (optional)
Instructions
- Prepare the Oxtails:
- Pat the oxtails dry with paper towels and season generously with salt, pepper, and smoked paprika. Dust them lightly with all-purpose flour, shaking off the excess. This will help to thicken the sauce later.
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the oxtails in batches, searing them on all sides until golden brown. This step locks in the flavor. Remove the oxtails and set aside.
- Sauté the Vegetables:
- In the same pot, reduce the heat to medium and add the chopped onions, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened and slightly caramelized.
- Stir in the minced garlic and cook for another minute until fragrant.
- Deglaze the Pot:
- Pour in the red wine (if using) to deglaze the pot, scraping up the browned bits at the bottom with a wooden spoon. Simmer for 3–4 minutes to reduce the wine slightly.
- Stir in the tomato paste to combine with the vegetables.
- Build the Sauce:
- Add the beef broth, Worcestershire sauce, bay leaves, thyme, rosemary, diced tomatoes, and brown sugar (if using) to the pot. Stir well to combine.
- Return the browned oxtails to the pot, nestling them into the sauce. Ensure the oxtails are mostly submerged in the liquid.
- Braise the Oxtails:
- Bring the pot to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 2½ to 3 hours, stirring occasionally. Alternatively, you can cook the oxtails in a preheated oven at 325°F (165°C) for the same duration.
- Check for doneness—the oxtails should be fork-tender, and the meat should easily pull away from the bone.
- Adjust the Sauce:
- Remove the oxtails from the pot and set aside. Skim off any excess fat from the surface of the sauce.
- If the sauce is too thin, simmer it uncovered for 10–15 minutes to reduce and thicken. Taste and adjust the seasoning with salt and pepper.
- Serve and Garnish:
- Return the oxtails to the pot and warm them through in the sauce.
- Transfer the oxtails to a serving dish and ladle the rich gravy over the top.
- Garnish with freshly chopped parsley or green onions for a fresh burst of flavor.
Serving Suggestions
Braised oxtails pair wonderfully with:
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Creamy mashed potatoes
Fluffy steamed rice
Crusty bread for soaking up the sauce
Buttered vegetables or sautéed greens for a lighter side
Conclusion
Braised oxtails are a labor of love that rewards patience with unmatched flavor and tenderness.
This classic recipe showcases the beauty of slow cooking, as the oxtails transform into a dish that’s rich, hearty, and bursting with savory goodness.
The sauce, infused with aromatic herbs, wine, and vegetables, is the perfect complement to the succulent meat.
This dish is ideal for making ahead, as the flavors only deepen when reheated.
Whether you’re hosting a dinner party or enjoying a quiet meal at home, braised oxtails will make any occasion feel special.
Serve with your favorite sides, and watch as this comforting dish becomes a new favorite in your culinary repertoire. Enjoy!