About This Recipe

Braising is a classic cooking method that transforms tough cuts of meat into tender, flavorful dishes. Oxtails, being rich in collagen and connective tissue, are an ideal candidate for this slow, moist-heat process. This recipe results in exceptionally tender meat that falls away from the bone, served with a deeply savory and aromatic sauce infused with herbs.

Why You’ll Love This Recipe

This dish delivers a profound depth of flavor achieved through patient, slow cooking. The combination of seared meat, caramelized vegetables, red wine, and herbs creates a complex and rich sauce. The final result is a hearty, comforting, and impressive meal that is fundamentally based on traditional braising techniques.

Ingredients

• 4 pounds oxtails, trimmed of excess fat
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 large yellow onion, chopped
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 4 cups beef stock
• 1 bouquet garni (tied bundle of 4 sprigs thyme, 2 sprigs rosemary, and 2 bay leaves)

Step by Step Instructions

1. Preheat the oven to 325°F (163°C).
2. Pat the oxtails dry with paper towels. Season all over with salt and pepper.
3. Heat the oil in a large Dutch oven or heavy-bottomed oven-safe pot over medium-high heat. Working in batches to avoid overcrowding, sear the oxtails on all sides until deeply browned. Transfer seared oxtails to a plate.
4. Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened and begun to brown, about 8-10 minutes.
5. Add the garlic and tomato paste and cook for 1 minute until fragrant.
6. Pour in the red wine, using a wooden spoon to scrape any browned bits from the bottom of the pot. Allow the wine to reduce by half.
7. Return the oxtails and any accumulated juices to the pot. Add the beef stock and bouquet garni. The liquid should come about three-quarters of the way up the sides of the oxtails.
8. Bring the liquid to a simmer, then cover the pot with a tight-fitting lid.
9. Transfer the pot to the preheated oven. Braise for 3 to 3 1/2 hours, turning the oxtails once halfway through, until the meat is extremely tender and easily pulls apart with a fork.
10. Using tongs, carefully transfer the oxtails to a serving platter. Cover with foil to keep warm.
11. Skim excess fat from the surface of the braising liquid. Remove and discard the bouquet garni.
12. For a thicker sauce, bring the liquid to a simmer on the stovetop and reduce until it reaches your desired consistency. Alternatively, a slurry of equal parts cornstarch and water can be whisked in over medium heat to thicken.
13. Season the sauce to taste with additional salt and pepper if needed. Serve the oxtails with the herb-infused sauce spooned over the top.

FAQ

What is the best way to thicken the sauce?
The sauce can be reduced on the stovetop by simmering after the oxtails are removed. For a quicker, more pronounced thickness, a cornstarch slurry can be used.

Can this be made ahead of time?
Yes, braised oxtails often taste better the next day. Prepare the recipe completely, let it cool, and store it refrigerated in an airtight container. Reheat gently on the stovetop.

What can I substitute for red wine?
Additional beef stock can be used as a non-alcoholic substitute for the red wine, though the flavor profile will be slightly different.

You Must Know

Do not skip the step of searing the oxtails. This process, known as the Maillard reaction, is crucial for developing a rich, foundational flavor in both the meat and the final sauce. Adequate searing creates a fond on the bottom of the pot that deglazes into the braising liquid.

Storage Tips

Allow the braised oxtails and sauce to cool to room temperature before storing. Place in an airtight container and refrigerate for up to 4 days. The fat will solidify on the surface, which can be easily removed and discarded before reheating. The dish can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.