Few dishes embody comfort and depth of flavor quite like slow-braised oxtails. Cooked low and slow until the meat is fall-apart tender, this recipe transforms a humble cut into a luxurious, restaurant-worthy masterpiece.
Each bite bursts with rich, meaty flavor complemented by a silky, herb-infused sauce — the kind that warms you from the inside out. It’s the perfect centerpiece for a cozy dinner, family gathering, or special occasion where you want to impress without the stress.
🧂 Ingredients
For the Oxtails and Braising Base
- 2–3 pounds oxtails, trimmed
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 cup red wine
- 3 cups beef broth
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
👩🍳 Step-by-Step Instructions
Step 1: Sear the Oxtails
Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat.
Working in batches, sear the oxtails on all sides until deeply browned. This caramelization builds the foundation for your sauce’s flavor.
Remove the oxtails and set aside.
Step 2: Build the Flavor Base
In the same pot, add the onion, carrots, and celery. Sauté for 5–6 minutes until softened and lightly caramelized.
Add the garlic and cook for 1–2 minutes more until fragrant, taking care not to burn it.
Step 3: Enrich with Tomato & Wine
Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
Pour in the red wine, scraping up the browned bits from the bottom of the pan. Let it simmer for 5 minutes until reduced by half.
Step 4: Add the Broth & Herbs
Return the seared oxtails to the pot. Add beef broth, thyme, and bay leaves.
Ensure the oxtails are mostly submerged. Bring to a gentle simmer.
Step 5: Braise Low & Slow
Cover the pot and reduce the heat to low. Let the oxtails braise for 3–4 hours, stirring occasionally, until the meat is fork-tender and the sauce is rich and aromatic.
Step 6: Blend the Sauce
Once the oxtails are tender, remove them from the pot and discard the thyme and bay leaves.
Use an immersion blender (or transfer to a blender) to puree the sauce until smooth.
If the sauce seems thin, simmer uncovered for 10–15 minutes to thicken slightly.
Step 7: Finish and Serve
Return the oxtails to the pot and simmer for another 10 minutes, allowing them to soak up the sauce’s flavor.
Garnish with fresh parsley before serving.
🍷 How to Make It Perfect
- Trim excess fat: Start with well-trimmed oxtails to keep the sauce silky, not greasy.
- Sear properly: Don’t overcrowd the pan — browning in batches gives the dish a deeper, roasted flavor.
- Reduce the wine: Let it simmer long enough to concentrate the flavor and burn off the alcohol.
- Cook low and slow: Braising for several hours allows the collagen in the oxtails to melt into the sauce, creating that luxurious mouthfeel.
- Blend for elegance: Pureeing the sauce yields a velvety texture that clings beautifully to the meat.
🌿 Optional Enhancements
- Marinate Overnight: For extra flavor, marinate the oxtails in red wine, herbs, and garlic before cooking.
- Bouquet Garni: Tie herbs into a bundle for easy removal and a refined aroma.
- Smoky Depth: Add a teaspoon of smoked paprika or a splash of Worcestershire sauce to the braising liquid.
- Thicker Sauce: Whisk in a tablespoon of cornstarch or flour near the end of cooking for a glossy, rich finish.
🍽️ Serving Suggestions
Serve these tender oxtails with:
- Creamy mashed potatoes for the ultimate comfort pairing
- Buttered rice or risotto to soak up every drop of sauce
- Roasted or glazed vegetables for balance and color
Don’t forget to drizzle the rich sauce over everything — it’s too good to waste a single drop!
💡 Storage & Make-Ahead Tips
- Refrigerate: Store in an airtight container for up to 3 days. The flavors deepen beautifully overnight.
- Freeze: Keeps well for up to 3 months. Thaw and reheat slowly for best results.
- Reheat gently: Warm over low heat to preserve tenderness and prevent the sauce from separating.
❤️ Conclusion
This Savory Braised Oxtails recipe delivers pure comfort and sophistication in every bite. The combination of slow-cooked meat, red wine, herbs, and aromatic vegetables creates a meal that feels both rustic and refined.
Once you master this dish, you’ll have a go-to showstopper — perfect for cozy family dinners or elegant celebrations.
Tender, rich, and deeply satisfying — this is comfort food elevated. 🍷🥕🥩
