Season & Sear: Pat oxtail pieces dry, season with salt and pepper. Heat oil in a large heavy pot or Dutch oven over medium-high heat. Brown oxtail on all sides, 3–4 minutes per side. Remove and set aside.
Sauté Aromatics: In the same pot, sauté onions, carrots, and celery until softened. Add garlic and cook 1 minute. Stir in tomato paste and cook 1–2 minutes to deepen flavor.
Deglaze: Pour in red wine (if using) and scrape up browned bits from the bottom. Let it reduce slightly for 2–3 minutes.
Add Broth & Herbs: Return oxtail to the pot. Add beef broth, bay leaves, thyme, rosemary, and Worcestershire sauce if using. Bring to a gentle boil.
Braise: Reduce heat to low, cover, and simmer 3–4 hours, turning oxtail occasionally, until meat is tender and falling off the bone. Alternatively, you can cook in a preheated oven at 160°C (325°F) for the same time.
Thicken Gravy (Optional): Remove oxtail and vegetables. Mix 1–2 tablespoons flour with a little cold water to make a slurry, then stir into the liquid. Cook until slightly thickened. Adjust seasoning with salt and pepper.
Serve: Serve the tender oxtail with its rich gravy, mashed potatoes, rice, or crusty bread.
💡 Tips:
Browning the oxtail well at the start develops a deep, rich flavor.
For extra richness, you can add a few chopped mushrooms or a splash of balsamic vinegar near the end.
Leftovers taste even better the next day as the flavors meld.
If you want, I can also give you a slow cooker version that’s almost effortless and produces ultra-tender oxtail every time. Do you want that?
