Here’s a rich, fall-off-the-bone Braised Oxtails recipe — slow-cooked until tender in a deep, savory gravy
Braised Oxtails
Ingredients (Serves 4–6)
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1.5–2 kg (3–4 lbs) oxtails
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Salt & black pepper
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3 tbsp flour (for dredging)
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3 tbsp vegetable oil
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1 large onion, chopped
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3–4 garlic cloves, minced
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2 carrots, sliced
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2 celery stalks, chopped
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2 tbsp tomato paste
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4 cups beef broth
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1 cup red wine (optional but recommended)
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1 tbsp Worcestershire sauce
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1 tsp dried thyme
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1 bay leaf
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½ tsp smoked paprika (optional)
Instructions
1️⃣ Brown the Oxtails
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Pat dry and season generously with salt and pepper.
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Lightly dredge in flour.
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Heat oil in a heavy Dutch oven over medium-high heat.
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Brown oxtails on all sides (about 8–10 minutes total).
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Remove and set aside.
2️⃣ Build the Flavor
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In the same pot, sauté onion, carrots, and celery 5–6 minutes.
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Add garlic and cook 30 seconds.
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Stir in tomato paste and cook 1 minute.
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Pour in red wine (if using) and simmer 2–3 minutes to reduce slightly.
3️⃣ Braise
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Return oxtails to the pot.
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Add beef broth, Worcestershire, thyme, bay leaf, and paprika.
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Liquid should mostly cover the meat (add water if needed).
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Bring to a gentle boil, then reduce to low.
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Cover and simmer 2½–3½ hours until very tender.
(Or bake covered at 160°C / 325°F for similar time.)
4️⃣ Finish
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Remove bay leaf.
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Skim excess fat from surface.
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If thicker gravy is desired, simmer uncovered 10–15 minutes.
Tips for Perfect Oxtails
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Low and slow is key — don’t rush.
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They taste even better the next day.
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Serve over rice, mashed potatoes, or buttered noodles.