Here’s the recipe that matches the image perfectly 🤎🍖
👉 Slow-Braised Oxtails in Rich Gravy (tender, sticky, and full of flavor)
🍖 Braised Oxtails in Rich Gravy
🛒 Ingredients
- 3–4 lb oxtails, cut into pieces
- Salt & black pepper (to taste)
- 2 tbsp flour (for dredging)
- 3 tbsp oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine (or extra broth)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp allspice (optional but recommended)
- Fresh parsley, chopped (for garnish)
👩🍳 Instructions
- Season oxtails generously with salt and pepper. Lightly coat with flour.
- Heat oil in a large heavy pot or Dutch oven over medium-high heat.
- Brown oxtails on all sides until deeply golden. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook until softened.
- Add garlic and tomato paste; cook 1–2 minutes until fragrant.
- Deglaze with red wine, scraping the bottom.
- Add beef broth, bay leaves, thyme, paprika, and allspice.
- Return oxtails to the pot (they should be mostly submerged).
- Cover and braise:
- Oven: 325°F (165°C) for 3–3½ hours
- Stovetop: Low heat, 3 hours, gently simmering
- Oxtails are done when meat is fall-off-the-bone tender and sauce is thick.
- Taste and adjust seasoning.
- Garnish with fresh parsley.
💡 Tips for Perfect Oxtails
- Low and slow is key 🔥
- Skim excess fat halfway through cooking if needed
- Sauce thickens naturally as collagen melts
🍽️ Serve With
- Creamy mashed potatoes
- Rice or buttered noodles
- Crusty bread for soaking the gravy 🤤
If you want:
✔️ Slow cooker version
✔️ Instant Pot version
✔️ Facebook / Pinterest viral caption
Just tell me 👍
Related Posts:
