Ingredients
For the Oxtails:
- 3–4 lbs oxtails, trimmed
- Salt & freshly ground black pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 6 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 cup red wine (optional but recommended)
- 4 cups beef stock (or enough to mostly submerge the oxtails)
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 3–4 sprigs fresh thyme
- 2 sprigs rosemary
- 1 tsp smoked paprika
- 1 tsp ground allspice (optional, for depth)
- 1 tsp sugar (optional, balances acidity)
For Finishing:
- 1 tbsp butter (optional, for richness)
- Chopped fresh parsley (for garnish)
Instructions
1. Season and Sear
- Pat oxtails dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Brown oxtails on all sides (about 3–4 minutes per side). Do in batches if needed. Remove and set aside.
2. Sauté the Base
- In the same pot, reduce heat to medium. Add onions, carrots, and celery. Cook 5–7 minutes until softened and lightly caramelized.
- Stir in garlic and tomato paste; cook 1–2 minutes until fragrant and slightly darkened.
3. Deglaze & Build Flavor
- Pour in red wine, scraping up browned bits from the bottom. Let simmer 3–5 minutes to reduce slightly.
- Add Worcestershire sauce, smoked paprika, and allspice.
4. Add Oxtails & Braising Liquid
- Return oxtails to the pot. Add enough beef stock to mostly cover them.
- Add thyme, rosemary, bay leaves, and sugar (if using).
5. Braise
- Bring to a simmer, then cover and transfer to a preheated 325°F (165°C) oven.
- Cook for 3 to 3.5 hours, or until oxtails are tender and the meat is nearly falling off the bone.
6. Reduce the Sauce (Optional)
- Remove oxtails and herbs from the pot. Skim fat from the surface.
- Simmer sauce on the stovetop to reduce and concentrate flavor (about 10–15 minutes).
- Stir in butter for extra richness.
7. Serve
- Return oxtails to the pot to warm through. Spoon over mashed potatoes, creamy polenta, or rice.
- Garnish with fresh parsley.
Tips
- Overnight magic: This dish tastes even better the next day. Cool, refrigerate, and reheat gently.
- Make it spicy: Add a pinch of chili flakes or a Scotch bonnet for heat.
- Bone broth bonus: Save the bones after eating to make a nutrient-rich stock.