Braised Oxtail
Braised oxtail has a rich culinary history that dates back to various cultures around the world. The practice of braising—slow-cooking meat in a liquid—has been used for centuries to tenderize tougher cuts of meat, such as oxtail. Oxtail became a popular dish in Europe, particularly in British and French cuisines, during the 18th and 19th centuries when it was more affordable. In British cuisine, oxtail soup emerged as a beloved classic, often associated with comfort food. In addition to Europe, many cultures have their own versions of braised oxtail. In Asian cuisines, such as Korean and Chinese, oxtail is often braised with soy sauce, spices, and aromatics, resulting in a deeply flavorful dish. The versatility of oxtail has allowed it to adapt to various culinary traditions across the globe. Today, braised oxtail is celebrated for its rich, gelatinous meat and is often featured in gourmet recipes, showcasing its transformation from a humble ingredient to a sought-after delicacy.
Ingredients
2-3 pounds oxtail, cut into sections
Sea salt and pepper, to taste
2 tablespoons vegetable oil
1 onion, chopped
2-3 cloves garlic, minced
2 carrots, chopped
1-2 bay leaves
1 teaspoon thyme (dried or fresh)
1 teaspoon paprika
1 tablespoon tomato paste
1 cup red wine (optional)
4 cups beef broth
1 can (14 oz) diced tomatoes (optional)
Fresh parsley, for garnish
Instructions
Season the oxtail pieces with sea salt and pepper.
In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat.
Add the oxtail pieces in batches, browning them on all sides. Remove and set aside.
In the same pot, add the chopped onion, garlic, and carrots. Sauté until softened, about 5-7 minutes.
Stir in the bay leaves, thyme, paprika, and tomato paste. Cook for another 2 minutes.
If using, pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for a few minutes until slightly reduced.
Return the browned oxtail to the pot. Add the beef broth and diced tomatoes (if using). Bring to a simmer.
Cover the pot and transfer it to a preheated oven at 325°F (163°C). Cook for 3-4 hours, or until the oxtail is tender and falling off the bone.
Remove the bay leaves. Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.
Serve the braised oxtail with mashed potatoes, polenta, rice or crusty bread to soak up the flavorful sauce.
Enjoy your hearty meal!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good beef page.
Braised Oxtail