🍲 Classic Braised Oxtail Recipe
Ingredients:
- 3 lbs (1.3 kg) oxtail, cut into sections
- 2 tbsp olive oil (or vegetable oil)
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine (or beef broth if avoiding alcohol)
- 4 cups beef broth
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- 1 tsp smoked paprika (optional)
- Salt and black pepper, to taste
- 1 tbsp flour (optional, for thickening)
Instructions:
- Season & Sear
- Pat the oxtail pieces dry and season with salt and pepper.
- Heat oil in a large Dutch oven or heavy pot over medium-high heat.
- Brown the oxtail pieces on all sides (about 3–4 minutes per side). Remove and set aside.
- Build the Base
- In the same pot, add onions, carrots, and celery. Cook until softened (about 5 minutes).
- Stir in garlic and tomato paste; cook for 1 minute.
- Deglaze
- Pour in the red wine, scraping up the browned bits from the bottom. Let simmer 2–3 minutes.
- Braise
- Return the oxtail to the pot. Add beef broth, thyme, bay leaves, and smoked paprika.
- Bring to a gentle simmer, then cover and cook:
- On stovetop: Low heat for 3–4 hours.
- In oven: 325°F (160°C) for 3 hours.
- Slow cooker: 7–8 hours on low.
- Finish
- Once meat is tender and falling off the bone, remove oxtail.
- If sauce is thin, whisk 1 tbsp flour with 2 tbsp water and stir into the pot; simmer until thickened.
- Return oxtail to sauce and heat through.
Serving Ideas:
- Serve with mashed potatoes, creamy polenta, or steamed white rice.
- Garnish with fresh parsley for color.
- Pair with crusty bread to soak up the sauce.
👉 Do you want me to also give you a Caribbean-style braised oxtail recipe (with spices & butter beans), or keep it more on the classic European style?
