Braised oxtails are the epitome of comfort food, featuring tender, fall-off-the-bone meat simmered in a rich, flavorful gravy. This recipe is perfect for a hearty dinner, pairing beautifully with mashed potatoes, rice, or crusty bread.
Ingredients (Serves 4-6)
For the Oxtails
- 3 pounds oxtails (trimmed of excess fat) 🍖
- 1 teaspoon salt 🧂
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup all-purpose flour (for coating) 🍞
- 3 tablespoons olive oil (or vegetable oil) 🫒
For the Gravy
- 1 large onion, diced 🧅
- 2 medium carrots, diced 🥕
- 2 celery stalks, diced
- 4 cloves garlic, minced 🧄
- 2 tablespoons tomato paste 🍅
- 2 cups beef broth (or chicken broth) 🥣
- 1 cup red wine (optional; substitute with extra broth if preferred) 🍷
- 1 tablespoon Worcestershire sauce
- 2 bay leaves 🌿
- 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
- 1/2 teaspoon dried rosemary
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
1. Prepare the Oxtails
- Pat the oxtails dry with a paper towel.
- Season with salt, pepper, and smoked paprika.
- Lightly coat the oxtails with flour, shaking off any excess.
2. Sear the Oxtails
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Sear the oxtails on all sides until golden brown (about 2-3 minutes per side).
- Remove the oxtails and set aside.
3. Sauté the Vegetables
- In the same pot, add the diced onion, carrot, and celery. Sauté for 5 minutes until softened.
- Add the garlic and tomato paste, stirring for another minute.
4. Deglaze the Pot
- Pour in the red wine (if using) and scrape the bottom of the pot to release browned bits.
- Simmer for 2-3 minutes to reduce slightly.
5. Build the Gravy
- Add the beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary to the pot. Stir well.
- Return the seared oxtails to the pot, ensuring they are mostly submerged in the liquid.
6. Braise the Oxtails
- Cover the pot and reduce the heat to low. Simmer gently for 2.5-3 hours, or until the oxtails are tender and the meat easily pulls away from the bone.
- Alternatively, cook in a 325°F (160°C) oven for the same amount of time.
7. Thicken the Gravy (Optional)
- If you prefer a thicker gravy, remove the oxtails and set aside.
- Mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry. Stir it into the simmering gravy and cook until thickened.
- Return the oxtails to the pot to warm through.
Serving Suggestions
- Classic Pairings: Serve over creamy mashed potatoes, buttered rice, or polenta.
- Vegetable Sides: Pair with sautéed green beans, roasted Brussels sprouts, or steamed broccoli.
- Bread: Enjoy with warm, crusty bread to mop up the rich gravy.
Tips for Success
- Low and Slow: The secret to tender oxtails is a long, slow cooking process to break down the connective tissue.
- Trim Excess Fat: Remove visible fat from the oxtails before cooking to avoid an overly greasy gravy.
- Make Ahead: Oxtails taste even better the next day as the flavors meld together.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat: Warm on the stovetop over low heat, adding a splash of broth or water if needed.
🌟 Final Thoughts
This Succulent Braised Oxtails with Rich Gravy is a comforting, flavorful dish that’s sure to impress. Whether you’re making it for a cozy family dinner or a special occasion, it’s a recipe that will have everyone asking for seconds!
Give it a try and enjoy the warmth of this hearty classic. 🥘✨🍖