Pat oxtail dry and season generously with salt and pepper.
Heat oil in a heavy pot or Dutch oven over medium-high heat.
Brown oxtail on all sides (about 10 minutes). Remove and set aside.
Cook Aromatics:
In the same pot, sauté onion, carrots, and celery until softened.
Add garlic and cook for 1 minute more.
Stir in tomato paste and cook until slightly caramelized.
Deglaze & Simmer:
Pour in red wine, scraping up browned bits. Let it simmer for 3–4 minutes.
Return oxtail to the pot. Add beef broth, thyme, bay leaves, and rosemary (if using).
(Optional) Add diced tomatoes for a deeper sauce.
Braise:
Bring to a gentle simmer. Cover and transfer to oven at 325°F (160°C).
Cook 2 ½ – 3 hours, until meat is tender and falling off the bone.
Finish the Sauce:
Remove oxtail and set aside. Skim excess fat from the surface of the sauce.
Simmer sauce uncovered on stovetop for 10–15 minutes to thicken if needed.
Taste and adjust seasoning.
Serve:
Return oxtail to the sauce before serving.
Delicious with mashed potatoes, rice, polenta, or crusty bread.
💡 Tips & Variations:
For Caribbean-style braised oxtail, add scotch bonnet pepper, allspice, and browning sauce for a deeper kick.
For Italian-style, swap wine for Chianti and add fresh parsley at the end.
This dish actually tastes even better the next day as the flavors meld beautifully.
Would you like me to also give you the Jamaican-style braised oxtail with butter beans? That one’s packed with spices and a little heat 🌶️—a total favorite!
