Braised Oxtails (Print version)
Slow-braised oxtails cooked until tender in a rich brown gravy with onion, garlic, thyme, and carrots.
# Ingredients:
For the oxtails
01 -
3 lb (1.4 kg) oxtails, trimmed of large hard fat pieces
02 -
1 1/2 teaspoons kosher salt
03 -
1 teaspoon black pepper
04 -
1 teaspoon smoked paprika
05 -
1/2 teaspoon garlic powder
06 -
1/3 cup (40 g) all-purpose flour
07 -
2 tablespoons neutral oil
For the gravy
08 -
1 large yellow onion, diced
09 -
2 medium carrots, chopped
10 -
2 celery ribs, chopped
11 -
5 garlic cloves, minced
12 -
2 tablespoons tomato paste
13 -
3/4 cup (180 ml) dry red wine, or extra beef stock
14 -
3 cups (720 ml) low-sodium beef stock
15 -
1 tablespoon Worcestershire sauce
16 -
3 fresh thyme sprigs
17 -
2 bay leaves
18 -
Salt and black pepper, to taste
19 -
2 tablespoons chopped parsley, for serving
# Instructions:
01 -
Pat the oxtails dry. Season with salt, pepper, smoked paprika, and garlic powder, then dust lightly with flour and shake off the excess.
02 -
Heat oil in a Dutch oven over medium-high heat. Sear the oxtails in batches for 3-4 minutes per side until deeply browned, then transfer them to a plate.
03 -
Reduce heat to medium. Add onion, carrots, and celery to the same pot and cook for 5-6 minutes until softened. Stir in garlic and tomato paste and cook for 1 minute.
04 -
Pour in the red wine and scrape up the browned bits from the bottom of the pot. Simmer for 3 minutes to reduce slightly.
05 -
Add beef stock, Worcestershire sauce, thyme, bay leaves, and the browned oxtails. Cover and transfer to a 325°F oven for 2 1/2 to 3 hours, turning the oxtails once, until fork tender.
06 -
Remove the oxtails and discard thyme stems and bay leaves. Skim excess fat from the sauce, then simmer uncovered for 8-12 minutes until glossy. Season to taste.
07 -
Return the oxtails to the gravy and rest for 10 minutes. Sprinkle with parsley and serve over rice, mashed potatoes, or grits.
# Good to know:
01 -
Best served with rice, mashed potatoes, grits, or cornbread.
02 -
Chilling overnight makes it easier to remove excess fat from the gravy.
03 -
Cook time can vary based on the size of the oxtail pieces.