Braised Oxtail

Prep Time: 30 minutes
Cook Time: 3-4 hours (slow braise)
Total Time: 3.5-4.5 hours
Servings: 4-6
Difficulty: Intermediate
Calories per Serving: ~750 kcal

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Ingredients

For the Braised Oxtail:

• 3-4 lbs (1.4-1.8 kg) oxtails, trimmed of excess fat
• 2 tbsp olive oil
• 1 large onion, diced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup (240ml) dry red wine (e.g., Cabernet Sauvignon)
• 4 cups (950ml) beef stock (low sodium)
• 2 bay leaves
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tsp smoked paprika
• 1 tsp black peppercorns
• Salt & black pepper to taste

For the Sauce (Optional Reduction):

• 1 tbsp butter
• 1 tbsp flour (optional, for thickening)

For Serving (Optional):

• Creamy mashed potatoes or buttered egg noodles
• Fresh parsley or thyme, chopped

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Instructions

Step 1: Sear the Oxtails

1. Pat dry the oxtails with paper towels and season generously with salt and pepper.
2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
3. Sear the oxtails in batches for 3-4 minutes per side until deeply browned. Remove and set aside.

Step 2: Sauté the Aromatics

1. In the same pot, add onion, carrots, and celery. Sauté for 5-6 minutes until softened.
2. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
3. Deglaze with red wine, scraping up browned bits. Simmer for 3-4 minutes to reduce slightly.

Step 3: Braise the Oxtails

1. Return the oxtails to the pot and pour in beef stock until mostly submerged.
2. Add bay leaves, thyme, smoked paprika, and peppercorns.
3. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 3-4 hours (or until meat is fork-tender).
   • Alternative: Cook in a 275°F (135°C) oven for 3.5-4 hours for even heat distribution.

Step 4: Thicken the Sauce (Optional)

1. Remove oxtails and strain the liquid, discarding solids. Skim excess fat.
2. In a clean pot, melt butter, whisk in flour, then slowly add the strained braising liquid. Simmer until thickened.

Step 5: Serve

1. Return oxtails to the sauce and heat through.
2. Serve over mashed potatoes or noodles, garnished with fresh herbs.

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Nutritional Information (Per Serving)

Nutrient	Amount
Calories	750 kcal
Total Fat	45g
Saturated Fat	16g
Cholesterol	180mg
Sodium	900mg
Total Carbohydrate	15g
Dietary Fiber	3g
Sugars	5g
Protein	65g

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Tips & Variations:

• For deeper flavor: Marinate oxtails overnight in red wine and herbs before cooking.
• Slow cooker option: Sear meat and veggies, then cook on low for 8 hours.
• Gluten-free: Skip flour or use cornstarch slurry for thickening.

This fall-off-the-bone braised oxtail is a luxurious, soul-warming dish perfect for special occasions or a cozy dinner.