BRAISED OXTAIL

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INTRODUCTION

Braised oxtail is one of the most beloved comfort dishes across the world. It’s rich, deeply flavorful, slow-cooked, and incredibly tender when done right. Known for its melt-in-the-mouth texture and savory gravy, braised oxtail is a dish that transforms simple ingredients into a luxurious meal. Whether served over rice, mashed potatoes, or with crusty bread, this dish is the definition of hearty, slow-cooked love.

HISTORY

Oxtail has a long and interesting history. Originally, it was considered a “poor man’s cut,” because it came from the tail of the cow and was often overlooked. Communities around the world used it because it was inexpensive, but they learned that slow cooking made it exceptionally delicious.

In Caribbean cuisine, oxtail stew is a national favorite, often seasoned with thyme, browning, and spices.

In Italian cooking, oxtail (coda alla vaccinara) is simmered with tomatoes and aromatics.

In African and Moroccan cuisine, oxtail is cooked with warm spices, vegetables, and slow heat.

Over time, oxtail went from a forgotten cut to a gourmet staple in many restaurants.

INGREDIENTS

For the Oxtail

  • 1.5–2 kg oxtail, cleaned and patted dry
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 tomatoes, chopped (or 1 cup diced tomatoes)
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon Worcestershire sauce (optional)
  • 4 cups beef broth (or water)
  • 1 tablespoon soy sauce (optional)
  • 1–2 sprigs fresh rosemary (optional)
  • 1 cup sliced mushrooms (optional)

For Serving

  • White rice
  • Mashed potatoes
  • Crusty bread
  • Fresh parsley for garnish

INSTRUCTIONS (STEP-BY-STEP)

1. Brown the oxtail

Heat the oil in a heavy pot over medium-high heat. Add the oxtail pieces in batches and sear until all sides are golden brown. Remove and set aside.

2. Sauté the vegetables

In the same pot, add onions, garlic, carrots, and celery. Cook until softened and lightly golden.

3. Add tomato base

Stir in the tomato paste and chopped tomatoes. Cook for 2–3 minutes to deepen the flavor.

4. Season

Add paprika, thyme, black pepper, salt, bay leaves, and optional Worcestershire or soy sauce.

5. Add oxtail back

Place the browned oxtail back into the pot, nestling it into the vegetables.

6. Add liquid

Pour beef broth (or water) until the oxtail is mostly covered.

7. Slow simmer

Cover the pot and cook:

  • Stovetop: 3–4 hours on low
  • Oven: 160°C / 325°F for 3–4 hours
  • Slow cooker: 7–8 hours on low

Cook until the meat is extremely tender and pulls off the bone easily.

8. Reduce the sauce

Remove the lid for the last 20–30 minutes to thicken the gravy.

9. Serve

Garnish with parsley and serve over rice, potatoes, or bread.

METHODS

• Slow Braising

The secret to tender oxtail. Long cooking breaks down the connective tissues and creates a natural, glossy gravy.

• Searing First

Browning the meat before simmering adds depth and richness.

• Low and Slow Heat

Keeps the oxtail juicy and prevents toughness.

• Vegetable Base

Carrots, celery, onions, and tomatoes build a flavorful broth.

FORMATION (HOW THE DISH COMES TOGETHER)

As the oxtail cooks slowly, the collagen inside the bones melts into the broth, forming a naturally thick and silky sauce.
The vegetables soften and blend into the gravy.
The meat absorbs the herbs and aromatics, turning incredibly tender.
By the end, everything melts into a single harmonious dish.

BENEFITS

● Rich in collagen, which supports skin, joints, and connective tissue
● High in iron, great for energy and healthy blood
● Packed with flavor, no artificial ingredients needed
● Comforting and filling
● Uses a cut of meat that is sustainable and economical

NUTRITION (APPROX. PER SERVING)

Values vary depending on portion size.

  • Calories: 380–450
  • Protein: 28–32g
  • Fat: 20–25g
  • Carbohydrates: 8–12g
  • Iron: High
  • Collagen: Naturally present from slow cooking

LOVERS OF THIS DISH

Braised oxtail is adored by:
● People who love slow-cooked stews
● Caribbean and African cuisine fans
● Home cooks who enjoy comfort food
● Anyone who loves rich, deep flavors
● Families looking for warm, hearty dinners

CONCLUSION

Braised oxtail is a timeless recipe that proves good food doesn’t have to be complicated. With simple ingredients, slow heat, and patience, this dish transforms into a luxurious meal that warms the soul. Whether you’re making it for family, friends, or just treating yourself, this recipe delivers tenderness, flavor, and satisfaction every single time.

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