Braised Oxtails

 

 

Ingredients

3-4 pounds of oxtails
2 tablespoons of olive oil
1 large onion, chopped
4 cloves of garlic, minced
2 cups of beef broth
1 cup of red wine
2 bay leaves
1 teaspoon of dried thyme
Salt and pepper to taste
2 tablespoons of all-purpose flour
Fresh parsley for garnish

Instructions

Begin by patting the oxtails dry with paper towels and seasoning them generously with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the oxtails on all sides, working in batches if needed to avoid overcrowding the pot. This step helps to add flavor to the meat and caramelizes the surface for a richer taste.

Once the oxtails are browned, remove them from the pot and set aside. Add the chopped onion and garlic to the same pot and sauté until they are soft and fragrant. Sprinkle the flour over the onions and garlic, stirring continuously to create a roux that will help thicken the sauce.

Cooking Process
Return the oxtails to the pot and pour in the beef broth and red wine. Add the bay leaves and dried thyme, then bring the liquid to a gentle simmer. Cover the pot with a lid and let the oxtails cook for 2-3 hours until the meat is fork-tender. Make sure to check the liquid level periodically and add more broth if needed to prevent it from drying out.
Once the oxtails are cooked, remove them from the pot and skim off any excess fat from the sauce. Serve the Braised Oxtails hot, garnished with fresh parsley for a burst of color and freshness.

Serving & Storage
Serving Suggestions
Braised Oxtails are best served over creamy mashed potatoes, buttery polenta, or fluffy white rice to soak up the delicious sauce. You can also pair them with crusty bread to fully enjoy the savory flavors. A side of steamed green beans or roasted vegetables provides a balanced and nutritious accompaniment to this indulgent dish.
Storage Tips
To store any leftovers, let the Braised Oxtails cool to room temperature before transferring them to an airtight container. Refrigerate for up to 3 days or freeze for longer keeping. When reheating, gently warm them on the stove over low heat to maintain the tenderness of the meat and the richness of the sauce.

Variations
For a twist on the classic recipe, you can add chopped carrots and celery to the pot along with the onions and garlic for extra vegetables and flavor. Experiment with different herbs like rosemary or oregano to enhance the taste profile. If you prefer a thicker sauce, you can mix in a cornstarch slurry towards the end of cooking to achieve the desired consistency. Adjust the seasoning with a splash of Worcestershire sauce or balsamic vinegar for a tangy kick.