Braised oxtail

Here is a detailed, classic braised oxtail recipe—deeply flavorful, fall-off-the-bone tender, and perfect for a comforting meal. This method works on the stovetop or in the oven.

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🍖 Braised Oxtail (Classic & Rich)

Serves: 4–6
Cook time: 3–3½ hours
Skill level: Easy–Intermediate

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INGREDIENTS

Meat & Seasoning

• 1.5–2 kg (3–4 lb) oxtail, cut into pieces

• 2 tsp salt (adjust to taste)

• 1 tsp black pepper

• 1 tsp paprika

• ½ tsp dried thyme

• 2 tbsp flour (for dusting)

• 2–3 tbsp vegetable or olive oil

Aromatics & Vegetables

• 1 large onion, chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 4 garlic cloves, smashed

• 2 tbsp tomato paste

Braising Liquid

• 2 cups beef stock

• 1 cup red wine (or substitute with more stock)

• 2 bay leaves

• 1 sprig fresh rosemary or thyme

Optional Flavor Boosters

• 1 tbsp Worcestershire sauce

• 1 tsp soy sauce or fish sauce

• ½ tsp sugar or honey (balances richness)

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DIRECTIONS

1️⃣ Prepare & Brown the Oxtail

1. Pat oxtail dry with paper towels.

2. Season with salt, pepper, paprika, and thyme.

3. Lightly dust with flour (shake off excess).

4. Heat oil in a heavy pot or Dutch oven over medium-high heat.

5. Brown oxtail pieces in batches until deeply golden on all sides.

6. Remove and set aside.

Tip: Browning is crucial—don’t rush this step.

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2️⃣ Build the Flavor Base

1. Lower heat to medium.

2. Add onion, carrot, and celery to the same pot.

3. Cook for 6–8 minutes until softened and lightly caramelized.

4. Stir in garlic and tomato paste.

5. Cook 2 minutes until tomato paste darkens.

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3️⃣ Deglaze & Braise

1. Pour in red wine; scrape the bottom of the pot to release browned bits.

2. Simmer 3–5 minutes to reduce slightly.

3. Return oxtail to the pot.

4. Add beef stock, bay leaves, herbs, Worcestershire, soy sauce, and sugar.

5. Liquid should almost cover the meat.

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4️⃣ Slow Cook

Stovetop Method:

• Cover and simmer gently on low heat for 3–3½ hours, turning occasionally.

Oven Method (Recommended):

• Cover and cook at 160°C / 325°F for 3 hours.

Meat is done when it’s fork-tender and pulling away from the bone.

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5️⃣ Finish the Sauce

1. Remove oxtail and keep warm.

2. Skim excess fat from the surface.

3. Simmer sauce uncovered 10–15 minutes to thicken.

4. Adjust seasoning with salt and pepper.

5. Return oxtail to sauce and coat well.

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🍽️ TO SERVE WITH

• Creamy mashed potatoes

• Polenta or buttered rice

• Egg noodles

• Crusty bread

• Braised greens or roasted root vegetables

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🔥 PRO TIPS

• Oxtail tastes even better the next day.

• Chill overnight and skim fat easily before reheating.

• For deeper flavor, add a splash of sherry vinegar or balsamic at the end.

• Want a Caribbean or Asian version? Adjust spices and aromatics.