Melt-in-Your-Mouth Braised Oxtails
The key to perfect oxtails is the browning process and a long, slow simmer to render the collagen into a velvety sauce.
⏱️ Recipe Details
- Yields: 4 servings
- Prep time: 20 minutes
- Cook time: 3–4 hours
- Difficulty: Medium
🛒 The Ingredients
The Meat:
- 3–4 lbs Oxtails, trimmed of excess fat
- Salt and Black Pepper to taste
The Braising Liquid & Aromatics:
- 1 Large Onion, chopped
- 3 cloves Garlic, minced
- 2 cups Beef Broth
- 1/2 cup Red Wine (optional, for depth)
- 2 tbsp Tomato Paste
- Fresh Thyme and Parsley, chopped
👩🍳 Step-by-Step Instructions
1. Sear for Flavor
Season the oxtails generously with salt and pepper. In a heavy-bottomed pot or Dutch oven, heat a small amount of oil over high heat. Sear the oxtails in batches until they are deeply browned on all sides. Remove and set aside.
2. Sauté the Aromatics
Lower the heat to medium and add the onions to the pot. Sauté until translucent, then add the garlic and tomato paste, cooking for another 2 minutes until fragrant.
3. Deglaze and Combine
Pour in the red wine (if using) and scrape the bottom of the pot to release the flavorful browned bits. Add the beef broth and fresh thyme, then return the oxtails to the pot.
4. The Slow Simmer
Bring the liquid to a gentle simmer. Cover tightly and cook on low heat (or in a 300°F/150°C oven) for 3 to 4 hours. The meat is ready when it is incredibly tender and easily pulls away from the bone.
5. Finish the Sauce
Remove the oxtails and skim any excess fat from the surface of the gravy. If you prefer a thicker sauce, simmer uncovered for 10 minutes to reduce. Garnish with fresh parsley before serving.
