Of course! Braised oxtail is a luxurious, deeply flavorful, and comforting dish. When cooked low and slow, the meat becomes incredibly tender, falling off the bone, and the braising liquid reduces into a rich, glossy sauce. Here is a classic, detailed recipe.
Classic Braised Oxtails
This recipe uses a combination of red wine and aromatics to create a complex, hearty braise.
Ingredients:
· 3-4 lbs oxtails, cut into segments (pat them very dry with paper towels)
· 2 tbsp olive oil or avocado oil
· 1 large yellow onion, chopped
· 2 large carrots, peeled and chopped into large chunks
· 2 celery stalks, chopped
· 4-6 garlic cloves, minced
· 2 tbsp tomato paste
· 1 cup dry red wine (like Cabernet Sauvignon, Merlot, or Pinot Noir)
· 4 cups beef stock (low sodium preferred)
· 2 sprigs fresh thyme (or 1 tsp dried)
· 2 bay leaves
· 1 large sprig fresh rosemary
· Salt and freshly ground black pepper
For Optional Finish:
· 1-2 tbsp butter, chilled
· Fresh parsley, chopped, for garnish
Instructions:
- Season and Sear the Oxtails:
· Preheat your oven to 300°F (150°C).
· Generously season the oxtails on all sides with salt and pepper.
· In a large Dutch oven or heavy-bottomed, oven-safe pot, heat the oil over medium-high heat.
· Working in batches to avoid overcrowding, sear the oxtails until they form a deep brown crust on all sides, about 3-4 minutes per side. Remove and set aside on a plate.
- Sauté the Aromatics:
· Reduce the heat to medium. Add the onion, carrots, and celery (a mirepoix) to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened and begun to brown.
· Add the garlic and tomato paste. Cook for another minute, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
- Deglaze the Pot:
· Pour in the red wine, using a wooden spoon to scrape up all the browned bits (the fond) from the bottom of the pot. This is packed with flavor. Let the wine simmer and reduce by about half, which will take 3-5 minutes.
- Braise the Oxtails:
· Return the seared oxtails and any accumulated juices to the pot. Pour in enough beef stock to almost cover the oxtails.
· Add the thyme, bay leaves, and rosemary sprig. Bring the liquid to a gentle simmer.
· Once simmering, cover the pot with a tight-fitting lid and carefully transfer it to the preheated oven.
· Braise for 3 to 3.5 hours. The oxtails are done when the meat is extremely tender and easily pulls away from the bone.
- Finish the Sauce:
· Remove the oxtails from the pot and set them aside on a platter. Tent with foil to keep warm.
· Strain the braising liquid through a fine-mesh sieve into a bowl, pressing on the solids to extract all the flavor. Discard the solids.
· Let the liquid sit for a minute, then skim off the fat that rises to the top with a spoon. Alternatively, use a fat separator.
· Return the defatted liquid to the pot and bring it to a simmer over medium heat on the stove. Let it reduce until it reaches a saucy, gravy-like consistency that coats the back of a spoon.
· For an extra glossy, rich finish (monter au beurre), turn off the heat and whisk in the chilled butter until melted and incorporated.
- Serve:
· Place the oxtails back into the reduced sauce to warm through, or pour the sauce over them on the platter.
· Garnish with fresh chopped parsley.
· Serve immediately over creamy mashed potatoes, polenta, or buttered egg noodles to soak up the incredible sauce. Steamed greens like collards or green beans are a perfect side.
Key Tips for Success:
· Pat Dry: Always pat the oxtails dry before seasoning. This ensures a proper sear, not a steam.
· Don’t Rush the Sear: A deep, dark brown crust is essential for building the foundation of flavor in the dish.
· Low and Slow is Non-Negotiable: Oxtail is full of collagen, which needs time to break down into rich, unctuous gelatin. This cannot be rushed. A low oven temperature ensures even, gentle cooking.
· Skim the Fat: Oxtails release a lot of fat during cooking. Skimming it from the sauce at the end is crucial for a refined, not greasy, final dish.
· Make Ahead: Braised dishes like this almost always taste better the next day. The flavors have more time to meld. Simply cool, refrigerate, and gently reheat on the stove. The fat will have solidified on top, making it very easy to remove.
Popular Variations:
· Caribbean Style: Add 2 chopped scallions, 1 tbsp allspice berries, 1 scotch bonnet pepper (whole, not chopped!), and a few sprigs of thyme. Use a darker beer or more stock instead of red wine.
· Asian-Inspired: Substitute soy sauce for some of the salt, add a few star anise pods and a piece of star anise to the pot, and use rice wine instead of red wine. Finish with a touch of ginger.
· In a Slow Cooker: After searing the oxtails and deglazing the pot, transfer everything to a slow cooker. Cook on LOW for 8 hours. Finish the sauce on the stove.
Enjoy your incredibly rich and satisfying braised oxtails! It’s a perfect dish for a special occasion or a cozy weekend meal.