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Braised oxtails are rich, flavorful, and perfect for a comforting meal. Here’s a simple recipe to make them:
Braised Oxtails Recipe
Ingredients:
- 3-4 pounds oxtails
- Salt and pepper
- 2-3 tablespoons vegetable oil
- 1 onion, chopped
- 2-3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1-2 bay leaves
- 1 teaspoon dried thyme
- 1 cup red wine (optional)
- 4 cups beef broth (or stock)
- 1 can (14.5 oz) diced tomatoes (with juices)
- Fresh parsley for garnish (optional)
Instructions:
- Preheat Oven:
- Preheat your oven to 300°F (150°C).
- Season and Sear Oxtails:
- Pat the oxtails dry with paper towels and season generously with salt and pepper.
- In a large, oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the oxtails and sear them on all sides until browned (about 3-4 minutes per side). Remove the oxtails and set aside.
- Sauté Vegetables:
- In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Deglaze:
- If using, pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for a couple of minutes to reduce slightly.
- Combine Ingredients:
- Return the oxtails to the pot. Add the bay leaves, thyme, beef broth, and diced tomatoes. The liquid should cover the oxtails about halfway.
- Braise:
- Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Braise for about 3-4 hours, or until the oxtails are tender and the meat is falling off the bone.
- Serve:
- Remove the pot from the oven. Discard the bay leaves. If desired, skim off excess fat from the surface. Serve the oxtails with the braising liquid spooned over the top, and garnish with fresh parsley.
Tips:
- Braised oxtails pair wonderfully with mashed potatoes, polenta, or crusty bread.
- You can also add other vegetables like potatoes or mushrooms for extra flavor and nutrition.
Enjoy your delicious braised oxtails!
