Fabulous Oxtail
Discover the ultimate comfort food with our Fabulous Oxtail recipe—an indulgent, slow-cooked masterpiece packed with rich flavors and hearty ingredients. Tender oxtail is seared to golden perfection, then simmered in a savory blend of red wine, beef broth, caramelized vegetables, and aromatic bay leaves and thyme until it's fall-off-the-bone delicious. This soul-warming dish features earthy hints of garlic and tomato paste, perfectly balanced with the natural sweetness of carrots and the depth of red wine. Serve it over creamy mashed potatoes or fluffy rice, and garnish with fresh parsley for a bright finishing touch. With its melt-in-your-mouth texture and luxurious flavors, this Fabulous Oxtail recipe is perfect for cozy dinners or special occasions. Ideal for fans of braised meats, red wine recipes, and hearty one-pot meals.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 lbs oxtail
- 1 tsp salt
- 1 tsp black pepper
- 0.25 cups all-purpose flour
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cups red wine
- 4 cups beef broth
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 tbsp fresh parsley, chopped (for garnish)
- mashed potatoes or rice, for serving
Instructions
Season the oxtail pieces with salt and black pepper. Lightly coat them in all-purpose flour, shaking off any excess.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the oxtail pieces on all sides until golden brown, about 2-3 minutes per side. Remove and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and aromatic.
Add the minced garlic and tomato paste. Stir and cook for about 2 minutes to caramelize the tomato paste.
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let the wine simmer for 5 minutes to reduce slightly.
Return the seared oxtail to the pot. Pour in the beef broth until the oxtail is mostly covered. Add the bay leaves and thyme sprigs.
Bring the mixture to a simmer, then lower the heat to low. Cover the pot with a lid and let it cook for 3 hours, stirring occasionally. Check periodically to ensure the liquid hasn't reduced too much; add a splash of water or broth if needed.
After 3 hours, the oxtail should be tender and falling off the bone. Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and black pepper, if necessary.
Serve the oxtail over mashed potatoes or rice and garnish with freshly chopped parsley for added brightness.
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1850 mg | 80% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.6 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 124 mg | 10% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1364 mg | 29% | |
*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.
