Braised Oxtail Recipe

Here’s a full, detailed Braised Oxtail recipe with clear directions and tips. This is a classic, slow-cooked comfort dish that turns rich and tender when done right.

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Braised Oxtail Recipe (Serves 4–6)

🥘 Ingredients

For the oxtail

• 3–4 lbs (1.5–2 kg) oxtail, cut into pieces

• 2½ tsp salt (divided)

• 1½ tsp black pepper

• 2 tbsp all-purpose flour (optional, helps browning)

• 3 tbsp vegetable oil or olive oil

Vegetables & aromatics

• 1 large onion, chopped

• 3 carrots, sliced

• 2 celery stalks, sliced

• 4 cloves garlic, minced

• 2 tbsp tomato paste

Liquid & seasoning

• 3 cups beef broth (low sodium)

• 1 cup red wine (optional – can replace with more broth)

• 2 bay leaves

• 1 tsp dried thyme (or 2 sprigs fresh)

• 1 tsp smoked paprika

• ½ tsp allspice (optional but traditional)

• 1 tbsp soy sauce or Worcestershire sauce

• 1 tsp sugar or honey (balances richness)

Optional additions

• 1 scotch bonnet or chili pepper (whole, not cut)

• Fresh parsley or green onions for garnish

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🔪 Preparation

1. Clean the oxtail
   Rinse oxtail pieces under cold water. Pat dry thoroughly with paper towels.

2. Season
   Season oxtail with:

   • 2 tsp salt

   • Black pepper

   • Optional flour (lightly coat)

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🍳 Cooking Instructions

Step 1: Brown the Oxtail

1. Heat oil in a large heavy pot or Dutch oven over medium-high heat.

2. Brown oxtail in batches (do not overcrowd).

3. Sear each side for 3–4 minutes until deeply browned.

4. Remove oxtail and set aside.

👉 This step builds flavor—don’t rush it.

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Step 2: Build the Flavor Base

1. Lower heat to medium.

2. Add onions, carrots, and celery to the same pot.

3. Cook for 5–7 minutes until softened.

4. Add garlic and tomato paste.

5. Stir and cook for 2 minutes until fragrant and slightly darkened.

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Step 3: Deglaze

1. Pour in red wine (if using).

2. Scrape the bottom of the pot to release browned bits.

3. Let simmer for 3–4 minutes to reduce slightly.

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Step 4: Braise

1. Return oxtail to the pot.

2. Add:

   • Beef broth

   • Bay leaves

   • Thyme

   • Smoked paprika

   • Allspice

   • Soy/Worcestershire

   • Sugar or honey

   • Optional chili pepper

3. Liquid should mostly cover the oxtail.

Bring to a gentle boil, then reduce to low heat.

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Step 5: Slow Cook

Stovetop method

• Cover and simmer gently for 3–3½ hours

• Stir every 30–40 minutes

• Meat should be fork-tender and nearly falling off the bone

OR Oven method

• Cover and bake at 325°F (165°C) for 3 hours

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Step 6: Finish the Sauce

1. Remove bay leaves and thyme stems.

2. Taste and adjust seasoning (salt, pepper).

3. If sauce is thin:

   • Simmer uncovered for 10–15 minutes to thicken
     OR

   • Mash some vegetables into the sauce

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🍽 Serving Suggestions

Serve braised oxtail with:

• Rice or rice & peas

• Mashed potatoes

• Polenta

• Buttered noodles

• Steamed vegetables

Garnish with chopped parsley or green onions.

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⭐ Tips for Best Results

• Oxtail tastes even better the next day

• Skim excess fat after cooling if desired

• Low and slow cooking is key

• Don’t boil—gentle simmer only