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Slow Braised Oxtail Recipe

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4 from 56 reviews

This Slow Braised Oxtail recipe features tender, fall-off-the-bone oxtail slowly cooked in a rich, flavorful sauce of red wine, tomatoes, and aromatic vegetables. Perfectly browned and then simmered gently for hours, the dish delivers deep meaty flavors enhanced by rosemary and bay leaves, making it a comforting and elegant meal ideal for serving with mashed potatoes, polenta, or rice.

Ingredients

Meat

  • 4 lb (2kg) Oxtail

Vegetables

  • 4 large carrots, peeled and finely chopped
  • 1 onion, finely chopped
  • 2 stalks celery, finely chopped
  • 5 garlic cloves, finely chopped

Herbs & Spices

  • 3 bay leaves
  • 2 sprigs rosemary
  • Salt and black pepper, to taste

Liquids

  • 1 cup red wine
  • 14 oz (400g) chopped tomatoes
  • 4 cups beef stock

Instructions

  1. Season and Brown the Oxtail: Generously season the oxtail pieces with salt. In a large pot over high heat, brown the oxtail in batches until all sides develop a deep golden crust. Remove the browned oxtail and set aside.
  2. Sauté Vegetables and Aromatics: In the same pot, add the chopped onions, celery, and carrots. Cook until they turn golden and begin to soften. Add the chopped garlic along with the bay leaves and rosemary sprigs, sautéing for another minute to release their aromas.
  3. Deglaze and Build Sauce: Pour in the red wine, stirring and allowing it to reduce slightly to intensify the flavor. Then add the chopped tomatoes and beef stock, stirring to combine all ingredients thoroughly.
  4. Combine and Season: Return the browned oxtail to the pot, ensuring the meat is covered by the liquid. Season generously with salt and black pepper according to taste.
  5. Simmer Slowly: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 3 to 4 hours until the oxtail is pull-apart tender. Alternatively, transfer the pot to an oven preheated to 160ºC (320ºF) and cook, checking every 45 minutes to add more stock if needed.
  6. Optional Sauce Reduction: For a thicker sauce, remove the lid during the last 30 to 45 minutes of cooking and allow the liquid to simmer uncovered, reducing to a rich consistency.
  7. Serve: Serve the tender oxtail with creamy mashed potatoes, polenta, or rice for a comforting and satisfying meal.

Notes

  • This dish benefits from slow, low-temperature cooking to maximize tenderness and flavor.
  • Use good quality beef stock and red wine to enhance the richness of the sauce.
  • Leftover oxtail can be refrigerated for up to 3 days or frozen for up to 3 months.
  • To make the sauce gluten-free, ensure that the beef stock used is gluten-free.
  • The optional sauce reduction intensifies the flavor and thickens the consistency, but it’s fine to skip it if you prefer more sauce.

Find it online: https://justsosavory.com/slow-braised-oxtail-recipe/