Savory Braised Oxtails with Herb-Infused Sauce

 Introduction

A true celebration of slow-cooked comfort, these braised oxtails transform into meltingly tender meat enveloped in a rich, deeply aromatic sauce. This recipe guides you through creating a luxurious, soul-satisfying dish perfect for a special meal or a comforting weekend project.

Ingredients

• 2–3 lbs oxtails, trimmed of excess fat

• 1 tbsp vegetable oil (or another high-heat oil)

• 1 large onion, chopped

• 2 medium carrots, sliced

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 1 tbsp tomato paste

• 1 cup dry red wine (like Cabernet Sauvignon or Merlot)

• 3 cups beef broth

• 2 sprigs fresh thyme

• 2 bay leaves

• Salt and freshly ground black pepper, to taste

• Chopped fresh parsley, for garnish

Equipment

• Large Dutch oven or heavy-bottomed pot with lid

• Tongs

• Wooden spoon

• Immersion blender or regular blender (optional, for sauce)

Instructions

1. Sear the Oxtails.

• Pat the oxtails dry with paper towels and season generously with salt and pepper.

• Heat the vegetable oil in your Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the oxtails on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate and set aside.

2. Build the Flavor Base.

• Reduce the heat to medium. In the same pot with the rendered fat, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until softened and beginning to caramelize.

• Add the minced garlic and cook for 1 minute until fragrant.

• Stir in the tomato paste and cook for another 2 minutes, allowing it to darken slightly.

• Pour in the red wine, using your wooden spoon to scrape up all the browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 5 minutes.

3. Braise to Perfection.

• Return the seared oxtails and any accumulated juices to the pot, nestling them into the vegetables.

• Add the beef broth, thyme sprigs, and bay leaves. The liquid should come about ¾ of the way up the sides of the oxtails.

• Bring the liquid to a simmer, then cover the pot tightly with the lid. Reduce the heat to low (or transfer to a 300°F / 150°C oven) and braise gently for 3 to 3.5 hours, until the meat is extremely tender and pulls away from the bone easily.

4. Finish the Sauce.

• Carefully remove the oxtails to a clean plate and cover loosely with foil.

• Discard the thyme sprigs and bay leaves from the pot. For a velvety sauce, use an immersion blender to purée the vegetables and braising liquid until smooth. (Alternatively, carefully blend in batches in a regular blender).

• Bring the puréed sauce to a gentle simmer and let it cook, uncovered, for 10-15 minutes to thicken to your desired consistency. Taste and adjust seasoning with salt and pepper.

5. Serve.

• Return the oxtails to the pot and simmer gently in the sauce for 5-10 minutes to reheat.

• Serve the oxtails and sauce generously over creamy mashed potatoes, buttered egg noodles, or polenta. Garnish with chopped fresh parsley.

Essential Tips & Variations

• Don't Rush the Sear: Proper browning is the foundation of flavor. Ensure the oxtails are dry and the pot is hot before adding them.

• Low and Slow is Key: The braising time may vary slightly. The meat is ready when it's fork-tender and nearly falling off the bone.

• Flavor Boosters: For a richer sauce, add a teaspoon of smoked paprika or a splash of Worcestershire sauce with the broth. A dried porcini mushroom, crumbled in, adds incredible umami depth.

• Make-Ahead Magic: This dish tastes even better the next day. Cool completely and store in the refrigerator for up to 3 days. The flavors will deepen magnificently. It also freezes well for up to 3 months.

• Sauce Consistency: For a quick-thicken without reducing, mix 1 tbsp cornstarch with 2 tbsp cold water into a slurry. Whisk this into the simmering sauce and cook for 2 minutes until thickened.

Conclusion
This braised oxtail recipe delivers an unforgettable dish where time and patience are the most important ingredients. The result is a symphony of savory, herb-infused flavors and impossibly tender meat—a classic that is always worth the wait.