Succulent Braised Oxtails with Rich Gravy

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

  1. Pat the oxtails dry with a paper towel.
  2. Season with salt, pepper, and smoked paprika.
  3. Lightly coat the oxtails with flour, shaking off any excess.

2. Sear the Oxtails

  1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Sear the oxtails on all sides until golden brown (about 2-3 minutes per side).
  3. Remove the oxtails and set aside.

3. Sauté the Vegetables

  1. In the same pot, add the diced onion, carrot, and celery. Sauté for 5 minutes until softened.
  2. Add the garlic and tomato paste, stirring for another minute.

4. Deglaze the Pot

  1. Pour in the red wine (if using) and scrape the bottom of the pot to release browned bits.
  2. Simmer for 2-3 minutes to reduce slightly.

5. Build the Gravy

  1. Add the beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary to the pot. Stir well.
  2. Return the seared oxtails to the pot, ensuring they are mostly submerged in the liquid.

6. Braise the Oxtails

  1. 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)

  1. If you prefer a thicker gravy, remove the oxtails and set aside.
  2. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry. Stir it into the simmering gravy and cook until thickened.
  3. 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

  1. Low and Slow: The secret to tender oxtails is a long, slow cooking process to break down the connective tissue.
  2. Trim Excess Fat: Remove visible fat from the oxtails before cooking to avoid an overly greasy gravy.
  3. 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. 🥘✨🍖

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