Description
A rich and flavorful dish, Braised Oxtails are a classic comfort food perfect for a hearty meal. The tender meat falls off the bone, infused with a savory sauce that pairs perfectly with mashed potatoes or rice. This recipe takes time but is well worth the wait for a delicious and satisfying main course.
Ingredients
Scale
Oxtails:
- 3–4 pounds oxtails
- 1 tablespoon salt
- 1/2 teaspoon black pepper
Vegetables:
- 2 tablespoons vegetable oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
Seasonings and Others:
- 2 tablespoons tomato paste
- 1 cup red wine (optional, or substitute with beef broth)
- 3 cups beef broth
- 2 teaspoons Worcestershire sauce
- 2 sprigs fresh thyme (or 1/2 teaspoon dried)
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Oxtails: Pat dry and season with salt and pepper.
- Brown the Oxtails: Sear in a Dutch oven until golden. Set aside.
- Sauté Vegetables: Cook onion, carrots, and celery until soft. Add garlic and tomato paste.
- Deglaze: Use red wine to scrape up browned bits.
- Combine Ingredients: Return oxtails to pot with broth, Worcestershire sauce, herbs, paprika, and sugar.
- Braise: Cover and cook in the oven at 325°F for 3–3.5 hours.
- Finish and Serve: Skim fat, garnish with parsley, and serve hot.
Notes
- Oxtails taste better the next day. Allow flavors to meld by reheating gently.
- This dish can also be made in a slow cooker after initial browning and sautéing.
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Southern, Caribbean, or Soul Food
Nutrition
- Serving Size: 1 portion
- Calories: 540
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 36 g
- Saturated Fat: 14 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 145 mg
