A luxurious, slow-cooked dish where oxtails become fall-off-the-bone tender in a deeply flavorful, velvety gravy. This is comfort food at its finest—perfect for a special dinner or weekend cooking project.
Ingredients
For the Oxtails:
· 3–4 lbs oxtails, patted dry
· 2 teaspoons salt
· 1 teaspoon black pepper
· 2 tablespoons all-purpose flour (optional, for dredging)
· 3 tablespoons olive oil or vegetable oil
For the Braise:
· 1 large onion, chopped
· 2 medium carrots, chopped
· 2 celery stalks, chopped
· 4–6 garlic cloves, minced
· 2 tablespoons tomato paste
· 1 cup dry red wine (like Cabernet or Merlot), optional (substitute with more broth)
· 4 cups beef broth (low sodium if possible)
· 2 sprigs fresh thyme (or 1 teaspoon dried)
· 2 bay leaves
· 1 tablespoon Worcestershire sauce
· 1 tablespoon soy sauce (adds umami depth)
· 2 teaspoons brown sugar (optional, balances acidity)
For Finishing:
· 1–2 tablespoons cold butter (optional, for gloss and richness)
· Chopped fresh parsley for garnish
Instructions
- Brown the Oxtails:
· Season oxtails generously with salt and pepper. Dredge lightly in flour if using (this helps thicken the gravy later).
· In a large Dutch oven or heavy-bottomed pot, heat oil over medium-high heat. Brown oxtails in batches, about 4–5 minutes per side, until deeply caramelized. Remove and set aside.
- Sauté Aromatics:
· Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook until softened and lightly browned, about 6–8 minutes.
· Add garlic and tomato paste; cook 1–2 minutes until fragrant and tomato paste darkens slightly.
- Deglaze and Build Liquid:
· Pour in red wine (if using), scraping the bottom of the pot to lift all the browned bits. Let it simmer until reduced by half, about 3–4 minutes.
· Add beef broth, thyme, bay leaves, Worcestershire, soy sauce, and brown sugar. Stir well.
- Braise:
· Return oxtails to the pot, submerging them as much as possible in the liquid.
· Bring to a gentle simmer, then cover and reduce heat to low. Braise for 3 to 3½ hours, until the meat is extremely tender and pulling away from the bone. Alternatively, cook in a 325°F (160°C) oven for the same time.
- Thicken the Gravy (Optional but Recommended):
· Remove oxtails from the pot and set aside.
· Skim excess fat from the surface of the cooking liquid. If you prefer a thicker gravy, simmer the liquid uncovered for 10–15 minutes to reduce, or create a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Whisk into the simmering liquid until thickened.
· For extra richness, stir in cold butter until melted and glossy.
- Serve:
· Return oxtails to the gravy to warm through. Taste and adjust seasoning with salt and pepper.
· Garnish with fresh parsley. Serve hot over creamy mashed potatoes, polenta, or buttered egg noodles to soak up all that rich gravy.
Tips for Success:
· Patience is key: Proper browning builds foundational flavor. Don’t rush this step.
· Low and slow: A gentle simmer ensures tender meat without drying it out.
· Make ahead: Oxtails taste even better the next day. Refrigerate overnight and gently reheat.
· Degreasing: Chill the gravy after cooking to easily remove solidified fat from the top.
· Wine substitute: Use extra beef broth plus 1 tablespoon of red wine vinegar or balsamic vinegar for acidity.
Serving Suggestions:
· Classic: Creamy mashed potatoes + steamed green beans
· Comfort Style: Buttered egg noodles or rice
· Elegant: Creamy polenta + roasted root vegetables
· Bread lovers: Crusty bread or dumplings to mop up the gravy
Enjoy this deeply satisfying, restaurant-worthy dish that fills your home with incredible aroma and delivers soul-warming flavor in every bite.