Braised oxtail is a rich, slow-cooked dish where beef oxtail becomes fall-off-the-bone tender in a deeply flavorful gravy. It’s hearty, comforting, and perfect for special family meals or weekend cooking.
Prep Time
- Prep Time: 20 minutes
- Cook Time: 3–4 hours
- Total Time: ~4 hours 20 minutes
Equipment
- Large heavy pot or Dutch oven
- Knife and cutting board
- Wooden spoon
- Tongs
- Oven (optional, for oven braising)
Ingredients
- 2–3 lbs oxtail pieces
- 2 tablespoons oil
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (optional, can replace with broth)
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon soy sauce (optional, for depth)
Ingredient Notes
- Oxtail needs long cooking time to become tender.
- Browning the meat adds deep flavor to the gravy.
- Wine adds richness but can be replaced with extra broth.
Instructions
1. Brown the Oxtail
- Season oxtail with salt and pepper.
- Heat oil in a large pot over medium-high heat.
- Brown oxtail on all sides, then remove and set aside.
2. Build the Base
- In the same pot, sauté onion, carrots, and celery for 5–7 minutes.
- Add garlic and cook for 1 minute.
- Stir in tomato paste and cook for 2 minutes.
3. Deglaze & Simmer
- Pour in red wine (or broth) and scrape up browned bits.
- Add beef broth, bay leaves, thyme, paprika, and soy sauce.
- Return oxtail to the pot.
4. Slow Cook
- Bring to a simmer, then cover.
- Cook on low heat for 3–4 hours (stovetop) or bake at 325°F (160°C).
- Stir occasionally until meat is tender and falling off the bone.
5. Finish
- Remove bay leaves.
- Adjust salt and pepper.
- Skim excess fat if needed.
Nutrition Facts (Approximate Per Serving)
- Calories: 480
- Protein: 38g
- Fat: 32g
- Carbohydrates: 10g
- Fiber: 2g
Tips & Variations
- Serve with mashed potatoes, rice, or butter noodles.
- Add mushrooms for extra flavor.
- For thicker gravy, simmer uncovered at the end.
- Best flavor develops after resting overnight.