Braised Oxtail Recipe
Introduction
Braised oxtail is a dish steeped in tradition and rich flavors, loved across cultures for its tender, fall-off-the-bone meat and deeply savory gravy. This hearty dish, slow-cooked to perfection, combines succulent oxtail with aromatic herbs and vegetables, creating a soul-warming comfort meal. Whether served over rice, mashed potatoes, or with crusty bread, braised oxtail is an unforgettable culinary experience.
Ingredients
Main Ingredients:
• 3 pounds oxtail, cut into pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 tablespoon tomato paste
• 1 cup red wine (optional, substitute with beef broth)
• 3 cups beef broth
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon paprika
• 1/2 teaspoon ground allspice
• Salt and black pepper, to taste
For Garnish:
• 2 tablespoons fresh parsley, chopped
Instructions
Preparation:
1. Clean the oxtail: Rinse the oxtail pieces under cold water and pat them dry with paper towels.
2. Season: Generously season the oxtail with salt, pepper, and paprika.
Browning the Oxtail:
1. Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Sear the oxtail pieces in batches until browned on all sides. Remove and set aside.
Building the Base:
1. In the same pot, sauté the onion, garlic, carrots, and celery until softened and fragrant, about 5 minutes.
2. Stir in the tomato paste and cook for 2 minutes to caramelize.
Deglazing and Simmering:
1. Deglaze the pot with red wine (if using) or a splash of beef broth, scraping the bottom to release any flavorful bits.
2. Return the oxtail to the pot. Pour in the beef broth, ensuring the oxtail is mostly submerged.
3. Add thyme, bay leaves, and allspice.
Cooking:
1. Cover the pot and simmer on low heat for 2.5–3 hours, or until the oxtail is tender and the meat easily pulls away from the bone. Alternatively, use an oven at 325°F (160°C) for the same duration.
2. Stir occasionally and adjust the seasoning as needed.
Finishing Touches:
1. Remove the bay leaves and thyme sprigs.
2. Garnish with chopped parsley and serve hot over your favorite side.
History
Oxtail has been celebrated for centuries in cuisines worldwide. Historically a thrifty choice, cooks transformed this once-overlooked cut into flavorful, hearty meals through slow cooking. Oxtail is especially prominent in Caribbean, African, and European cuisines, where it is revered for its depth of flavor and versatility.
Benefits
1. Collagen-Rich: Oxtail contains collagen, promoting joint health and skin elasticity.
2. Comfort Food: Its rich flavor and tender texture make it a perfect dish for cold days or special family dinners.
3. Nutrient Dense: Packed with essential vitamins and minerals like iron, zinc, and vitamin B12.
Formation
The dish’s magic lies in the slow-cooking method. The low and slow heat allows the connective tissue to break down, creating a melt-in-your-mouth texture and a deeply flavorful gravy infused with the essence of the oxtail and aromatics.
Nutrition (Per Serving)
• Calories: ~350
• Protein: 25g
• Fat: 20g
• Carbohydrates: 5g
• Iron: High
Lovers of This Dish
Braised oxtail appeals to food lovers who enjoy bold, rich flavors and comforting meals. It is especially popular among fans of Caribbean, Southern, and African cuisines. This dish also resonates with anyone who appreciates slow-cooked, homey recipes that warm the soul.
Conclusion
Braised oxtail is a culinary masterpiece that combines tradition, flavor, and comfort in one dish. Its tender meat and robust gravy make it an unforgettable experience, perfect for sharing with loved ones. Whether you’re revisiting childhood memories or discovering it for the first time, braised oxtail is a dish that leaves a lasting impression.