Braised Oxtail
Braised oxtail is a rich, slow-cooked dish that transforms this tough cut into a tender, flavorful meal with a luscious sauce. Perfect for comforting, hearty dinners.
Equipment
- Dutch Oven
- Wooden Spoon
Ingredients
Oxtail Preparation
- 2 lbs oxtail cut into pieces
- 1 tbsp vinegar for cleaning (optional)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
Braising Liquid
- 2 tbsp vegetable oil for searing
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots chopped
- 1 tbsp tomato paste
- 1 cup red wine or beef broth
- 2 cups beef stock
- 1 tsp thyme dried or fresh
- 1 tsp rosemary dried or fresh
- 2 pieces bay leaves
Instructions
- Rinse the oxtail under cold water. Optionally soak in a vinegar solution for 10 minutes, then rinse again.
- Pat dry and season with salt, black pepper, paprika, and garlic powder.
- Heat oil in a Dutch oven over medium-high heat. Sear the oxtail on all sides until browned. Remove and set aside.
- In the same pot, sauté onions, garlic, and carrots until softened.
- Add tomato paste and cook for another 2 minutes.
- Deglaze the pot with red wine (or broth), scraping up any browned bits.
- Return the oxtail to the pot. Add beef stock, thyme, rosemary, and bay leaves.
- Cover and simmer on low heat for 3-4 hours, or until the meat is fork-tender.
- Remove bay leaves. Serve hot with rice, mashed potatoes, or polenta.
Notes
For a spicier version, add scotch bonnet pepper. This dish tastes even better the next day as flavors deepen.