Braised Oxtail Recipe – The Ultimate Fall-Off-the-Bone Comfort Dish
If you’ve never tried braised oxtail before, get ready for one of the richest, most flavorful dishes ever! This recipe takes time, but the results are absolutely worth it — tender meat that melts off the bone, infused with deep, savory flavors from slow braising in a hearty sauce. Perfect for cozy dinners or Sunday family meals, this recipe brings restaurant-level comfort right to your kitchen.
Ingredients:
- 2 tablespoons vegetable oil
- 3 lbs (1.4 kg) oxtail, trimmed of excess fat
- Salt and black pepper, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tablespoons tomato paste
- 1 teaspoon thyme (dried or fresh)
- 2 bay leaves
- 1 teaspoon paprika
- ½ teaspoon allspice (optional, for a Caribbean touch)
- 1 cup red wine (optional but adds amazing depth)
- 3 cups beef broth (or enough to cover the meat)
- 2 tablespoons Worcestershire sauce
- 1 can (14 oz) diced tomatoes
- 2 tablespoons brown sugar (balances acidity)
- 2 tablespoons soy sauce (optional, for umami)
- Fresh parsley, for garnish
Directions:
Step 1: Brown the Oxtail
Pat your oxtail pieces dry with paper towels — this helps them brown better. Season generously with salt and pepper.
In a large heavy pot or Dutch oven, heat vegetable oil over medium-high heat. Add oxtail pieces in batches (don’t overcrowd) and sear on all sides until deeply browned. This step builds flavor — take your time! Remove and set aside.
Step 2: Sauté Aromatics
In the same pot, add chopped onions, carrots, and celery. Sauté for 5 minutes until softened and fragrant. Add the minced garlic and tomato paste, and cook for another 1–2 minutes, stirring constantly until the tomato paste darkens slightly — that’s caramelized flavor!
Step 3: Deglaze and Build the Sauce
Pour in the red wine (if using) and scrape up all the browned bits from the bottom of the pot — that’s pure flavor gold. Let it simmer for about 3 minutes to cook off the alcohol.
Next, stir in diced tomatoes, beef broth, Worcestershire sauce, soy sauce, brown sugar, thyme, bay leaves, paprika, and allspice. Mix well.
Step 4: Braise the Oxtail
Return the browned oxtail pieces to the pot. Make sure the liquid nearly covers the meat. Bring to a gentle boil, then reduce to low heat. Cover and simmer for 3–4 hours, or until the meat is tender and falling off the bone.
Tip: You can also cook it in a 350°F (175°C) oven or slow cooker on low for 6–8 hours — easy and hands-free.
Step 5: Thicken the Sauce
Once the oxtail is tender, remove the lid and simmer uncovered for 20–30 minutes to reduce and thicken the sauce. You can also remove the meat, skim off excess fat, and blend part of the sauce for a smoother texture — then return everything to the pot.
Step 6: Taste and Serve
Adjust seasoning with salt, pepper, or a dash more soy/Worcestershire if needed. Serve hot, topped with chopped fresh parsley for brightness.
Best Served With:
- Creamy mashed potatoes
- White rice or rice and peas
- Polenta
- Crusty bread to soak up the sauce
Tips for the Best Braised Oxtail:
- Browning matters: Take time to sear each piece well for that deep, rich flavor.
- Low and slow: Don’t rush! Oxtail needs time to break down and become tender.
- Next-day magic: The flavor gets even better the next day — perfect for meal prep.
Why You’ll Love This Recipe
This braised oxtail is hearty, deeply comforting, and tastes like something you’d get at a high-end restaurant. Every bite is packed with rich, beefy flavor, balanced by the sweetness of onions and the warmth of spices.
Whether you’re cooking for guests or just craving a comforting homemade dinner, this dish never fails to impress.