Introduction
When you want a dish that combines deep flavor, melt‑off‑the‑bone tenderness, and an herb‑infused sauce that lingers on the palate, braised oxtails deliver. This recipe takes you through every step of making savory braised oxtails, showing you how to clean, brown, and slow cook the meat in a rich aromatic sauce scented with fresh herbs. Perfect for cozy dinners, gatherings, or when you want to treat yourself to something special, this dish is an ultimate comfort food classic.
Ingredients
• 2.5 to 3 pounds beef oxtails, cut into segments
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil (or olive oil)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 medium carrots, peeled and chopped into large chunks
• 2 stalks celery, chopped into large pieces
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 cup dry red wine (optional but adds depth)
• 4 cups beef broth (or stock)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika (optional)
• 1 tablespoon brown sugar (optional, balances acidity)
• 2 tablespoons flour or cornstarch (for thickening)
• Fresh parsley for garnish
Equipment Needed
• Heavy bottom Dutch oven or braising pot with lid
• Sharp knife and cutting board
• Measuring cups and spoons
• Large wooden spoon or spatula
• Ladle
Preparation Steps
Cleaning and Seasoning the Oxtails
Rinse the oxtail segments under cold running water and pat dry with paper towels. Trim excess fat if desired—though some fat adds flavor and richness. Season generously with salt and black pepper, rubbing into all sides of each piece. Let them sit at room temperature for 15‑20 minutes while you prepare the aromatics.
Browning the Oxtails
Heat the vegetable oil in your Dutch oven over medium‑high heat until shimmering. Working in batches, sear the oxtails on all sides until a deep brown crust forms—about 3‑4 minutes per side. Avoid overcrowding; brown, don’t steam. Remove the browned oxtails and set aside on a plate.
Sautéing Aromatics
In the same pot, reduce heat slightly. Add chopped onion, carrots, celery. Cook, stirring, until onions soften and turn translucent, about 5 minutes. Add minced garlic, rosemary, thyme, bay leaves, smoked paprika. Stir and cook until fragrant, about 1‑2 minutes.
Deglazing and Building the Sauce
If using, pour in the red wine now, scraping up browned bits (fond) on the bottom—those add crucial flavor. Let the wine reduce by half. Stir in tomato paste. Add Worcestershire sauce and brown sugar if using. Pour in enough beef broth to just cover the oxtails. Return the oxtails to the pot, nestling them into the liquid.
Slow Braising
Bring to a gentle simmer over medium heat, then cover and reduce heat to low. Let the oxtails braise slowly for about 3 to 4 hours, turning pieces occasionally, until meat is falling off the bone. Alternatively, you can braise in a preheated oven at about 300°F (≈150°C) for the same time if you prefer oven‐braising.
Thickening the Sauce
Once the meat is super tender, remove the oxtails and set aside, covered to keep warm. Remove and discard bay leaves and thorny herb stems. Strain the braising liquid if desired to remove vegetables for a smoother sauce, or leave them in for rustic texture. Mix the flour or cornstarch with a bit of cold water to make a slurry. Whisk into the simmering liquid until sauce thickens to your desired consistency. Taste and adjust seasoning with more salt or pepper.
Serving Suggestions
Serve the braised oxtails hot with the sauce spooned over. Accompany with mashed potatoes, creamy polenta, rice, or crusty bread to soak up the sauce. Garnish with fresh parsley or extra thyme.
Variations & Flavor Boosters
You can vary the herbs according to what you have—oregano, sage, or bay leaf alone works. If you like smokiness, include a chipotle or smoked paprika. For heat, a small chopped chili or pepper flakes add a kick. For extra richness, finish with a knob of butter stirred in just at the end.
Tips for Perfect Results
Make sure to brown well: that crust adds flavor in the sauce. Don’t rush the braising—low and slow is the key to tender meat. Skim off excess fat if needed for a cleaner sauce. If the sauce reduces too much, add more broth or water during cooking. Taste early and often for seasoning.
Nutritional Notes
Oxtails are rich in protein, collagen, and flavour. They also contain fat, especially when slow cooked long, which contributes to a rich mouthfeel. Using leaner trimming helps reduce excess saturated fat. Serving with vegetables balances the meal with fiber and micronutrients.
Common Mistakes to Avoid
Overcrowding the pot when browning will steam the meat instead of browning—it ruins flavor. Using too high heat during braising can toughen meat or burn sauce. Not enough liquid will dry the dish; too much will dilute flavor. Forgetting to adjust seasoning after thickening can leave sauce under‑seasoned.
Make Ahead & Storage
This dish tastes even better the next day after flavors meld. You can braise ahead, cool, refrigerate. Reheat gently over low heat, adding a little broth if sauce has thickened too much. Store in airtight container in fridge for 3‑4 days. Freeze portions for up to 2 months.
History & Cultural Notes
Braised oxtails are found in many cuisines around the world—from Caribbean stews, Southern United States soul food dishes, to traditional European braises. The tough, gelatinous connective tissue in oxtails breaks down during long cooking, giving rich texture and body. Herbs like thyme, rosemary, oregano reflect European influence, while additions like scotch bonnet or allspice appear in Caribbean versions.
Full Recipe & Cooking Timeline
Prep time: 30 minutes
Browning and aromatics: 15 minutes
Slow braise: 3‑4 hours
Final sauce thickening & finishing: 10 minutes
Ingredients (quantities as above) yield about 4 generous servings.
Shopping Tips
Choose oxtails with good meat around the bone—not just fatty tips. If buying frozen, make sure to thaw fully. Fresh herbs bring maximum aroma; dried herbs can be used but increase quantity. Use good quality beef broth for richer flavor.
Conclusion
Savory braised oxtails with herb‑infused sauce are a dish that rewards patience. With careful browning, slow cooking, and layering of fresh herbs, you get a rich, hearty meal that comforts and impresses. Whether for a dinner party or a cozy night in, this recipe delivers unforgettable flavor and texture.
If you like, I can expand it further with nutritional breakdown, regional variations, or side dish pairings to reach even more depth.