Introduction
Savory braised oxtails are a dish that embodies comfort and depth of flavor. Slow-cooked to perfection, oxtails become tender and juicy.
infused with rich, aromatic herbs and spices. This recipe highlights the natural flavors of the meat while creating a luxurious, herb-infused sauce that elevates the dish.
Ingredients
2 to 3 pounds of oxtails, trimmed
1 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, chopped
1 cup red wine
3 cups beef broth
1 tablespoon tomato paste
2 sprigs fresh thyme
2 bay leaves
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
Start by heating the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the oxtails in batches, searing each side until browned.
Remove the oxtails and set them aside. In the same pot, add the chopped onion, carrots, and celery. Sauté the vegetables for about 5 minutes, or until they soften and start to caramelize.
Add the garlic and cook for another 1-2 minutes, until fragrant. Stir in the tomato paste and let it cook for an additional 2 minutes, allowing the paste to deepen in color.
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce by half, which should take about 5 minutes.
Return the oxtails to the pot, nestling them into the vegetables and sauce. Pour in the beef broth, ensuring the oxtails are mostly covered. Add the thyme and bay leaves.
then bring the mixture to a simmer. Once it starts simmering, cover the pot and reduce the heat to low, letting it braise for 3 to 4 hours. During this time, the oxtails will become tender and flavorful.
After the braising time is complete, remove the oxtails from the pot and set them aside. Discard the thyme sprigs and bay leaves.
Using an immersion blender or a regular blender, puree the sauce until it reaches a smooth consistency.
If the sauce is too thin, let it simmer uncovered for an additional 10 to 15 minutes to thicken.
Taste the sauce and adjust seasoning with salt and pepper as needed. Return the oxtails to the pot, ensuring.
they are well coated in the sauce. Let them simmer in the sauce for an additional 10 minutes before serving.
How to Make
Begin by preparing the oxtails, trimming off any excess fat. This will help the meat cook evenly and avoid greasy sauce.
Searing the oxtails beforehand is crucial, as it locks in the flavor and gives the dish its rich color.
As you sauté the vegetables, make sure to develop a good base flavor. The caramelization of the onions and carrots adds sweetness to the dish.
balancing the savory depth of the braised meat. Adding garlic after the vegetables ensures it doesn’t burn and adds an aromatic boost.
When you pour in the red wine, allow it to reduce and concentrate its flavor. This step creates a more intense base for the braising liquid.
which enhances the overall taste of the sauce. The combination of red wine and beef broth provides a perfect harmony, creating a robust, savory sauce.
Slow cooking the oxtails is the key to achieving that fall-off-the-bone tenderness. The longer they cook, the more they release their rich flavor into the broth, creating a deliciously hearty sauce.
Don’t rush this process; let the meat cook low and slow to absorb all the flavors.
For the sauce, puréeing it into a smooth consistency is optional but highly recommended.
The velvety sauce envelops the meat, ensuring each bite is full of flavor. If you prefer a chunkier sauce, feel free to leave it as is.
Once the oxtails have returned to the pot, allow them to simmer for a few more minutes to reheat and let the flavors meld together.
This final simmering step ensures that the sauce fully penetrates the meat, making it even more delicious.
After plating, garnish the dish with freshly chopped parsley for a touch of color and freshness.
This simple step adds brightness to the richness of the oxtails and completes the dish visually.
Tips
When searing the oxtails, be sure not to overcrowd the pan. If necessary, do it in batches to ensure they brown evenly.
Searing at a high heat is essential for flavor development, so take your time and don’t rush this step.
If you want to enhance the depth of flavor even further, consider marinating the oxtails overnight with some of the braising ingredients.
The marination allows the meat to absorb the aromatics before cooking, which results in even richer flavors.
Adding a bouquet garni (a bundle of herbs) instead of individual sprigs of thyme can make the removal of herbs easier after cooking.
It also infuses the sauce with a more subtle herbal aroma, without having to fish out individual herbs.
For a slightly different flavor profile, you can add a teaspoon of smoked paprika or a splash of Worcestershire sauce to the braising liquid. These ingredients give the dish a unique, smoky undertone.
If you prefer a thicker sauce, add a tablespoon of cornstarch or flour to the sauce during the last few minutes of simmering.
This will help thicken it up and give it a glossy finish that coats the meat beautifully.
The braised oxtails can be stored in an airtight container in the fridge for up to three days, allowing the flavors to deepen even further.
They can also be frozen for longer storage, making this dish perfect for meal prepping.
Pair the braised oxtails with sides like creamy mashed potatoes, buttered rice, or roasted vegetables.
The sauce is perfect for drizzling over the sides, enhancing the overall meal experience.
Conclusion
Braised oxtails with an herb-infused sauce is a dish that offers both comfort and sophistication, making it perfect for family gatherings or special occasions.
The slow-cooking process ensures that the meat is tender, while the rich, flavorful sauce complements it beautifully.
Once you’ve mastered this recipe, you’ll have a go-to dish that’s guaranteed to impress and satisfy.
Whether it’s a cozy night in or a celebration, these savory oxtails will make a lasting impression.