Braised Oxtail Recipe: A Hearty and Flavorful Dish
Introduction
Braised oxtail is a rich, flavorful dish that has been enjoyed in various cultures around the world.
This slow-cooked delicacy is known for its tender meat that falls off the bone and its deep, savory gravy. Traditionally, oxtail was considered a lesser cut of meat, but with the right cooking techniques, it transforms into a luxurious and mouthwatering meal. Popular in Caribbean, African, and European cuisines, braised oxtail is perfect for cozy family dinners and special gatherings.
History of Braised Oxtail
Oxtail was once considered a humble cut of meat, commonly used by the working class due to its affordability and availability. It gained popularity in England during the 17th century, where it was slow-cooked in rich broths and stews. Over time, different regions adopted their own unique versions, such as Jamaican oxtail stew, Italian coda alla vaccinara, and Korean oxtail soup. Today, it is a sought-after delicacy that is enjoyed in fine dining restaurants and home kitchens alike.
Ingredients
For the Oxtail:
• 2 kg oxtail, cut into sections
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, chopped
• 2 tomatoes, chopped
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp smoked paprika
• 1 tsp thyme (dried or fresh)
• 2 bay leaves
• 1/2 tsp allspice (optional)
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1 cup red wine (optional)
• 4 cups beef broth
• 1 tbsp brown sugar
• 1 tbsp vinegar or lemon juice
• 2 green onions, chopped (for garnish)
• Fresh parsley, chopped (for garnish)
Instructions
Preparation:
1. Wash and pat dry the oxtail pieces.
2. Season the meat with salt, black pepper, and smoked paprika.
Browning the Oxtail:
3. Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
4. Sear the oxtail pieces on all sides until golden brown, then remove and set aside.
Building the Flavor:
5. In the same pot, add onions, garlic, carrots, celery, and red bell pepper. Sauté for about 5 minutes.
6. Stir in the tomato paste and cook for another 2 minutes to enhance its flavor.
7. Deglaze the pot by adding red wine, scraping up any browned bits from the bottom. (If not using wine, use a bit of broth.)
Slow Cooking the Oxtail:
8. Return the oxtail to the pot and add tomatoes, Worcestershire sauce, soy sauce, thyme, bay leaves, and allspice.
9. Pour in the beef broth, ensuring the oxtail is fully submerged.
10. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 3-4 hours until the meat is tender.
11. Stir occasionally and check the liquid level, adding more broth if needed.
Final Touches:
12. Once the meat is tender, add brown sugar and vinegar to balance the flavors.
13. Simmer for another 10 minutes, then remove from heat.
14. Garnish with chopped green onions and fresh parsley before serving.
Cooking Methods
1. Stovetop Method:
• This is the traditional method, where the oxtail simmers on low heat for several hours, allowing the flavors to develop deeply.
2. Slow Cooker Method:
• After browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
3. Pressure Cooker/Instant Pot Method:
• If short on time, use a pressure cooker. Brown the meat, add the ingredients, then pressure cook for 45-60 minutes for tender results.
Nutritional Benefits of Braised Oxtail
Braised oxtail is packed with essential nutrients:
• High in Protein: Supports muscle growth and repair.
• Rich in Collagen & Gelatin: Promotes healthy joints, skin, and digestion.
• Iron & Zinc: Strengthens the immune system and boosts energy levels.
• Vitamin B12 & B6: Supports brain function and red blood cell production.
However, it is also high in fat, so portion control is recommended for a balanced diet.
Who Loves Braised Oxtail?
• Jamaicans: It is a staple in Jamaican cuisine, often served with rice and peas.
• Africans: Oxtail stew is popular in South African and Nigerian cooking.
• Europeans: The French and Italians use oxtail in hearty, wine-based stews.
• Koreans: They make a mild, nourishing oxtail soup called “kkori gomtang.”
• Food Enthusiasts: Those who love deep, rich flavors and slow-cooked comfort food.
Conclusion
Braised oxtail is more than just a dish—it is a celebration of flavors, culture, and tradition. Whether you cook it on the stovetop, in a slow cooker, or using a pressure cooker, the end result is always a succulent and satisfying meal. With its deep history and numerous health benefits, oxtail has evolved from a humble cut to a prized delicacy enjoyed worldwide.
If you haven’t tried it yet, now is the perfect time to experience the magic of slow-cooked oxtail. Enjoy it with rice, mashed potatoes, or crusty bread to soak up all that delicious sauce!