Braised Oxtails
Indulge in the rich, soul-warming flavors of Braised Oxtails, a classic comfort dish perfect for any occasion. This recipe transforms tender, slow-cooked oxtails into a melt-in-your-mouth delicacy, simmered to perfection in a savory medley of dry red wine, hearty beef broth, and aromatic herbs like thyme and bay leaves. Searing the oxtails until golden brown enhances their deep, irresistible flavor, while a mirepoix of onions, carrots, and celery adds a balanced sweetness to the robust tomato-based sauce. Whether served over creamy mashed potatoes, fluffy rice, or with a slice of crusty bread to soak up every last drop, this slow-cooker-style dish is a surefire way to impress. Perfect for cozy gatherings or special dinners, Braised Oxtails deliver gourmet taste with minimal effort, turning affordable ingredients into an unforgettable meal.
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Recipe Information
Ingredients
- 4 pounds oxtails
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 0.5 cup flour
- 1 large yellow onion, chopped
- 3 medium carrots, chopped
- 3 celery stalks, chopped
- 4 cloves minced garlic
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups beef broth
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the oxtails dry with paper towels and season generously with salt and pepper.
Dredge the oxtails in flour, shaking off any excess.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the oxtails in batches until browned on all sides (about 3-4 minutes per side). Remove and set aside.
In the same pot, add the onion, carrots, and celery. Sauté for 5-6 minutes until softened.
Stir in the garlic and tomato paste, cooking for another 2 minutes until fragrant.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom, and simmer for 2-3 minutes.
Return the oxtails to the pot and pour in the beef broth. The liquid should almost cover the oxtails.
Add the bay leaves and thyme sprigs, then bring the mixture to a simmer.
Cover the pot with a lid and transfer it to the preheated oven.
Bake for 2.5 to 3 hours, or until the oxtails are tender and the meat is falling off the bone.
Remove the pot from the oven and skim off any excess fat from the surface of the sauce, if necessary.
Serve the braised oxtails hot, garnished with fresh parsley, alongside mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 24.1 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1072 mg | 47% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.4 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1104 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
