When it comes to comfort food, few dishes can rival a rich, slow-braised oxtail. Cooked low and slow in red wine, beef stock and aromatic herbs, this hearty recipe transforms humble ingredients into melt-in-your-mouth perfection. Served with creamy mashed potatoes and buttery vegetables, it’s the ultimate winter feast that’s well worth the time in the oven. Whether you’re cooking for a special Sunday lunch or gathering family around the table, this braised oxtail is guaranteed to impress.
Braised oxtail
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 pounds oxtails
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 carrots peeled and sliced
- ½ cup onion diced
- 2 tablespoons tomato paste
- ½ cup red wine
- 2 cups beef stock
- 1 head garlic top cut off to expose cloves
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- Salt and pepper to taste
Instructions
Working in batches, add the oxtails to the pot and sear on all sides, cooking about 1-2 minutes on each side. Remove to plate once seared.
Add the carrots and onion to the pot and sauté while stirring, until onions are softened, approximately 4-5 minutes. Stir in the tomato paste.
Pour in the wine to deglaze the pan, scrape the bottom of the pan with a wooden spoon to release any browned bits. Bring this to a simmer.
Pour in the beef broth, add the oxtails, garlic, herbs and stir to combine.
Bring to a simmer, cover with lid and turn heat to low, gently simmer for 2 hours. Check every 30 minutes to stir and add additional broth if needed to keep the meat covered in liquid.
Remove the lid and cook an additional 45 minutes to an hour to allow the sauce to reduce, meat should be tender.
Taste and add additional salt if needed.
Serve the oxtails over mashed potatoes and spoon additional sauce over the top.
Also See: Oxtail in Guinness with chickpeas and spinach
Oxtail in Guinness with chickpeas and spinach
