Braised Oxtails is a comforting and hearty dish where tender oxtails are simmered in a rich, aromatic broth with vegetables. The oxtails are seasoned and browned before being cooked slowly in a mixture of beef broth, grape juice, soy sauce, and Worcestershire sauce, creating a flavorful base. As the dish cooks, the meat becomes fall-off-the-bone tender, and the addition of carrots and celery adds a touch of sweetness and freshness. Perfect for a cozy dinner, this dish is best served with the savory broth and vegetables for a complete and satisfying meal.
Braised Oxtails is a rich and comforting dish that showcases tender meat cooked slowly until it falls off the bone. This recipe creates a flavorful broth infused with spices and fresh vegetables, perfect for a hearty dinner. Let’s explore the ingredients needed to prepare this classic dish.
INGREDIENTS
- Oxtails: 3 lbs, trimmed, for a meaty and tender result when slow-cooked.
- Salt and black pepper: To season the oxtails before browning.
- Vegetable oil: 2 tablespoons for browning the oxtails and sautéing the aromatics.
- Onion: 1 large, chopped, adding flavor to the broth.
- Garlic: 3 cloves, minced, for an aromatic base.
- Fresh ginger: 1 tablespoon, minced, enhancing the flavor of the broth.
- Beef broth: 1 cup, providing a rich and savory base for the dish.
- Grape juice: 1/2 cup for a subtle sweetness that balances the flavors.
- Soy sauce: 2 tablespoons, adding depth and umami.
- Worcestershire sauce: 2 tablespoons for a tangy and savory boost.
- Bay leaves: 2, to infuse the broth with aroma.
- Dried thyme: 1 teaspoon for an herbal note.
- Carrots: 2, sliced, for added sweetness and texture.
- Celery: 2 stalks, sliced, to complement the carrots and add freshness.
INSTRUCTIONS
- Step 1:
- Season the oxtails generously with salt and black pepper. In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Brown the oxtails on all sides, about 10 minutes. Remove the oxtails and set them aside.
- Step 2:
- In the same pot, add the chopped onion, minced garlic, and minced ginger. Cook until the onion becomes soft and translucent, approximately 5 minutes.
- Step 3:
- Return the browned oxtails to the pot. Add the beef broth, grape juice, soy sauce, Worcestershire sauce, bay leaves, and dried thyme. Bring the mixture to a gentle boil.
- Step 4:
- Reduce the heat to a gentle simmer, cover the pot, and let it cook for 2 to 3 hours, or until the oxtails are tender and falling off the bone.
- Step 5:
- In the last 30 minutes of cooking, add the sliced carrots and celery. Allow them to cook until tender.
- Step 6:
- Before serving, remove the bay leaves. Serve the braised oxtails with the vegetables and the rich broth for a hearty, comforting meal.
Serving and Storage Tips
- Serve the Braised Oxtails immediately after cooking, spooning the rich broth and vegetables over each portion for a comforting and hearty meal.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat until warmed through.
- This dish also freezes well. Allow it to cool completely, then transfer it to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Helpful Notes
- For a deeper flavor, consider marinating the oxtails in the soy sauce and Worcestershire mixture for a few hours before cooking.
- Feel free to add other root vegetables like potatoes or parsnips to enhance the texture and flavor of the dish.
- If the broth is too thin, remove the lid during the last 30 minutes of cooking to allow it to reduce and thicken.
Tips from well-known chefs
- Chef Marcus Samuelsson recommends adding a splash of red wine to the broth for an extra depth of flavor in braised dishes.
- Chef Anthony Bourdain suggests browning the oxtails well to develop a deep, rich flavor before simmering them in the broth.
- Chef Emeril Lagasse advises using fresh herbs like thyme and bay leaves to elevate the aroma and taste of braised meats.