Braised Oxtail

Braised Oxtail

Ingredients

• 1.5–2 kg (3–4 lb) oxtail, cut into pieces
• Salt and black pepper, to taste
• 2–3 tbsp oil
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup red wine (optional)
• 3–4 cups beef stock
• 2 bay leaves
• 1 tsp dried thyme or rosemary
• 1 tsp paprika

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Instructions

1. Season & brown
   Season oxtail with salt and pepper.
   Heat oil in a heavy pot or Dutch oven and brown oxtail on all sides. Remove and set aside.
2. Sauté vegetables
   In the same pot, cook onion, carrots, and celery until softened.
   Add garlic and tomato paste; cook 1 minute.
3. Deglaze
   Add red wine (if using), scraping up browned bits. Simmer 2–3 minutes.
4. Braise
   Return oxtail to the pot. Add stock, bay leaves, thyme, and paprika.
   Liquid should nearly cover the meat.
5. Slow cook
   Cover and cook on low 2½–3 hours (or in the oven at 160°C / 325°F) until meat is very tender.
6. Finish
   Remove bay leaves, adjust seasoning, and serve.

Tips

• Cook low and slow for best texture.
• Let rest 10 minutes before serving.
• Even better the next day.

Rich, comforting, and deeply flavorful—a true classic 🍖