Description
This Braised Oxtails Recipe is a rich, comforting dish featuring tender, fall-off-the-bone oxtails simmered low and slow in a flavorful broth of red wine, beef broth, aromatic vegetables, and seasonings. Perfect for a hearty main course inspired by Southern and Caribbean flavors, this dish pairs beautifully with mashed potatoes, rice, or grits and yields six generous servings.
Ingredients
Scale
Meat and Seasonings
- 3–4 pounds oxtails
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons all-purpose flour (or gluten-free flour for a gluten-free option)
Vegetables and Aromatics
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
Liquids and Flavor Enhancers
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup red wine (optional)
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F. Pat the oxtails dry with paper towels to ensure a good sear. Season them thoroughly with salt, black pepper, garlic powder, and onion powder. Lightly dredge the oxtails in flour, shaking off any excess to prevent clumping.
- Sear Oxtails: Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in batches if necessary, sear the oxtails on all sides until they are beautifully browned. This searing step locks in flavor. Once browned, remove and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, sliced carrots, and celery. Cook for 5 to 6 minutes until the vegetables have softened and developed flavor. Add the minced garlic and tomato paste, stirring well and cooking for another 1 to 2 minutes to deepen the tomato flavor.
- Deglaze and Build Flavor: Pour in the red wine if using, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer and reduce for 2 to 3 minutes. Then add the beef broth, dried thyme, bay leaves, and Worcestershire sauce, stirring to combine.
- Combine and Braise: Return the seared oxtails to the pot, making sure they are mostly submerged in the liquid. Bring the mixture to a simmer on the stovetop, then cover with a tight-fitting lid and transfer the Dutch oven to the preheated oven.
- Slow Cook: Bake for 2½ to 3 hours, or until the meat is very tender and falling off the bone. This low and slow braising process allows the flavors to meld and the meat to become melt-in-your-mouth tender.
- Finish and Serve: Carefully remove the pot from the oven and skim any excess fat from the surface of the sauce if desired. Serve the oxtails hot over mashed potatoes, rice, or grits. Garnish with fresh parsley for a pop of color and bright flavor.
Notes
- For even deeper flavor, marinate the oxtails in the seasoning spices overnight before cooking.
- Leftover braised oxtails often taste better the next day as the flavors continue to develop.
- This recipe adapts well to a slow cooker: after searing, transfer everything to a slow cooker and cook on low for 6 to 8 hours.
