🍲 Braised Oxtail Recipe
Ingredients (serves 4–6)
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2–3 lbs oxtail, cut into pieces
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Salt and black pepper, to taste
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2–3 tbsp vegetable oil
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1 onion, chopped
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2–3 garlic cloves, minced
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2 carrots, chopped
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2 celery stalks, chopped
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2 cups beef broth
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1 cup red wine (optional, can replace with extra broth)
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2 tbsp tomato paste
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1–2 bay leaves
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1 tsp thyme (fresh or dried)
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Optional: 1–2 scallions for garnish
Instructions
1. Prep & Sear the Oxtail
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Pat oxtail pieces dry and season with salt and pepper.
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Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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Sear oxtail pieces 3–4 minutes per side until browned. Remove and set aside.
2. Sauté Aromatics
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In the same pot, add onion, garlic, carrots, and celery.
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Cook 3–5 minutes until vegetables soften.
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Stir in tomato paste and cook 1–2 minutes to deepen flavor.
3. Deglaze & Add Liquids
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Pour in red wine (if using) and scrape up any browned bits from the bottom.
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Add beef broth, bay leaves, and thyme.
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Return oxtail to the pot, making sure it’s mostly submerged.
4. Braise the Oxtail
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Cover the pot and simmer on low heat for 3–4 hours until meat is tender and falling off the bone.
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Alternatively, bake in a preheated 325°F (160°C) oven covered for the same amount of time.
5. Finish & Serve
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Remove bay leaves.
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Taste and adjust seasoning with salt and pepper.
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Serve hot over mashed potatoes, rice, or creamy polenta.
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Garnish with chopped scallions or parsley.
Tips & Variations
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Extra flavor: Marinate oxtail overnight with herbs, garlic, and soy sauce for a richer taste.
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Thicker sauce: Reduce liquid after cooking or stir in a slurry of cornstarch + water.
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Caribbean style: Add allspice, thyme, Scotch bonnet pepper, and soy sauce for a jerk-inspired flavor.
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Slow cooker: Cook on low 8 hours or high 4–5 hours until tender.
If you want, I can also give a Caribbean-style oxtail braise recipe that’s rich, spicy, and perfect with rice and peas.
Do you want me to give that version?
