Here’s a rich, slow-cooked recipe for 🍖 Savory Braised Oxtails with Herb-Infused Sauce — deep flavor, fall-off-the-bone tender 😍
🍖 Savory Braised Oxtails with Herb-Infused Sauce
Ingredients:
3–4 lb (1.5–2 kg) oxtails
Salt & black pepper, to taste
2 tbsp olive oil
1 large onion, chopped
3 carrots, sliced
3 celery stalks, chopped
4 cloves garlic, minced
2 tbsp tomato paste
2 cups beef broth
1 cup red wine (or extra broth)
2 bay leaves
1 tsp dried thyme (or 2 fresh sprigs)
1 tsp rosemary (fresh or dried)
1 tsp paprika
½ tsp black pepper
1 tbsp Worcestershire sauce
Fresh parsley (for garnish)
Instructions:
Season & sear Pat oxtails dry and season generously with salt and pepper. Heat olive oil in a large heavy pot or Dutch oven. Sear oxtails on all sides until deeply browned. Remove and set aside.
Build the flavor In the same pot, add onion, carrots, and celery. Cook until softened (5–7 minutes). Add garlic and tomato paste; cook 1 minute.
Deglaze Pour in red wine, scraping up all the browned bits. Simmer 2–3 minutes.
Braise Return oxtails to the pot. Add beef broth, bay leaves, thyme, rosemary, paprika, and Worcestershire sauce. Liquid should almost cover the meat.
Slow cook Cover and simmer on low heat for 3–3½ hours (or bake at 325°F / 165°C for the same time) until meat is fork-tender.
Finish sauce Remove bay leaves. If sauce is thin, simmer uncovered 10–15 minutes to thicken.
Serve Garnish with fresh parsley and serve hot.
Serving Ideas:
Over mashed potatoes 🥔
With buttery rice 🍚
Alongside crusty bread 🥖
Tips:
Even better the next day
Low and slow is the secret
You can make this in a slow cooker (8 hours on LOW)
