Preparation time: 30 minutes<\/p>\n\n\n\n
Cooking time: 3\u00bd to 4\u00bd hours<\/p>\n\n\n\n
Total time: Approximately 5 hours<\/p>\n\n\n\n
Servings: 6<\/p>\n\n\n\n
3 pounds oxtail pieces<\/p>\n\n\n\n
2 teaspoons salt<\/p>\n\n\n\n
1 teaspoon freshly ground black pepper<\/p>\n\n\n\n
1 teaspoon paprika<\/p>\n\n\n\n
\u00bd teaspoon garlic powder<\/p>\n\n\n\n
\u00bd cup all-purpose flour<\/p>\n\n\n\n
3 tablespoons vegetable oil<\/p>\n\n\n\n
2 tablespoons butter<\/p>\n\n\n\n
1 large onion, diced<\/p>\n\n\n\n
2 medium carrots, diced<\/p>\n\n\n\n
2 celery stalks, diced<\/p>\n\n\n\n
6 garlic cloves, minced<\/p>\n\n\n\n
2 tablespoons tomato paste<\/p>\n\n\n\n
1 cup dry red wine<\/p>\n\n\n\n
4 cups beef stock<\/p>\n\n\n\n
2 tablespoons Worcestershire sauce<\/p>\n\n\n\n
2 bay leaves<\/p>\n\n\n\n
2 teaspoons fresh thyme leaves<\/p>\n\n\n\n
1 teaspoon dried oregano<\/p>\n\n\n\n
1 teaspoon brown sugar<\/p>\n\n\n\n
1 tablespoon soy sauce<\/p>\n\n\n\n
1 tablespoon fresh parsley, finely chopped<\/p>\n\n\n\n
Additional salt and pepper to taste<\/p>\n\n\n\n
Remove the oxtail from the refrigerator about thirty minutes before cooking. Allowing the meat to sit briefly at room temperature promotes more even cooking and helps the pieces brown properly.<\/p>\n\n\n\n
Pat the oxtail pieces dry with paper towels. Dry meat browns much more effectively than damp meat. Season the pieces generously with salt, black pepper, paprika, and garlic powder.<\/p>\n\n\n\n
Place the flour in a shallow bowl. Lightly coat each piece of oxtail with flour, shaking off any excess. The flour creates a beautiful crust during browning and also helps thicken the braising liquid later.<\/p>\n\n\n\n
Heat a large heavy-bottomed Dutch oven or deep braising pot over medium-high heat. Add the vegetable oil and butter.<\/p>\n\n\n\n
When the butter has melted and the oil is shimmering, carefully place several pieces of oxtail into the pot. Avoid overcrowding. Brown the meat in batches if necessary.<\/p>\n\n\n\n
Cook each piece for about three to four minutes on each side until a rich, deep brown crust forms. Proper browning is one of the most important steps because it develops layers of flavor that will enrich the entire dish.<\/p>\n\n\n\n
Transfer the browned oxtail to a plate and continue until all pieces are beautifully caramelized.<\/p>\n\n\n\n
Reduce the heat to medium. In the same pot, add the diced onions, carrots, and celery.<\/p>\n\n\n\n
Cook the vegetables for about eight minutes, stirring occasionally. The vegetables should soften and begin turning lightly golden.<\/p>\n\n\n\n
Add the minced garlic and cook for another minute. Stir constantly to prevent the garlic from burning.<\/p>\n\n\n\n
Add the tomato paste and cook for two minutes. The paste should darken slightly and become fragrant. This step intensifies its sweetness and creates additional depth.<\/p>\n\n\n\n
Pour the red wine into the pot. As it bubbles, use a wooden spoon to scrape the browned bits from the bottom of the pan.<\/p>\n\n\n\n
Those browned bits contain concentrated flavor and should be incorporated into the braising liquid.<\/p>\n\n\n\n
Allow the wine to simmer for about five minutes, reducing slightly and becoming more concentrated.<\/p>\n\n\n\n
Pour in the beef stock and stir well.<\/p>\n\n\n\n
Add the Worcestershire sauce, soy sauce, brown sugar, thyme, oregano, and bay leaves.<\/p>\n\n\n\n
Return the browned oxtail pieces and any accumulated juices to the pot. The liquid should come about three-quarters of the way up the meat. Add a little additional stock if necessary.<\/p>\n\n\n\n
Bring everything to a gentle simmer.<\/p>\n\n\n\n
Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 325\u00b0F (165\u00b0C).<\/p>\n\n\n\n
Allow the oxtail to braise slowly for approximately 3\u00bd to 4\u00bd hours.<\/p>\n\n\n\n
Check occasionally during cooking. Turn the pieces once or twice to ensure even cooking.<\/p>\n\n\n\n
The dish is ready when the meat is extremely tender and almost falls off the bones when touched with a fork.<\/p>\n\n\n\n
Carefully remove the cooked oxtail from the pot and place it on a serving platter.<\/p>\n\n\n\n
Discard the bay leaves.<\/p>\n\n\n\n
Skim excess fat from the surface of the braising liquid if desired.<\/p>\n\n\n\n
For a thicker sauce, place the pot over medium heat and simmer uncovered for ten to fifteen minutes until the liquid reduces and develops a glossy consistency.<\/p>\n\n\n\n
Taste and adjust seasoning with additional salt and pepper if necessary.<\/p>\n\n\n\n
Return the oxtail to the sauce and spoon the rich gravy over the meat.<\/p>\n\n\n\n
Sprinkle with freshly chopped parsley.<\/p>\n\n\n\n
Slow-braised oxtail pairs beautifully with creamy mashed potatoes because the potatoes absorb the flavorful sauce.<\/p>\n\n\n\n
It is also delicious served with buttered rice, soft polenta, roasted root vegetables, crusty bread, or egg noodles.<\/p>\n\n\n\n
For a complete meal, serve alongside steamed green beans, saut\u00e9ed spinach, or a fresh green salad to balance the richness of the meat.<\/p>\n\n\n\n
Choose oxtail pieces that have a good balance of meat and bone. The bones contribute valuable collagen and marrow, creating a luxurious sauce.<\/p>\n\n\n\n
Never rush the browning stage. Proper caramelization builds the foundation of flavor.<\/p>\n\n\n\n
Keep the braising temperature gentle. Rapid boiling can make the meat tough and prevent the collagen from melting properly.<\/p>\n\n\n\n
The dish often tastes even better the next day because the flavors continue to develop overnight.<\/p>\n\n\n\n
Leftover braised oxtail can be refrigerated for up to four days and reheated slowly on the stove.<\/p>\n\n\n\n
The meat can also be removed from the bones and used in pasta sauces, savory pies, sandwiches, or served over creamy grits.<\/p>\n\n\n\n
The magic of slow-braised oxtail lies in its transformation. A cut that begins firm and heavily marbled becomes incredibly tender through slow cooking. The collagen melts into gelatin, creating a naturally thick, silky sauce that clings beautifully to every piece of meat.<\/p>\n\n\n\n
The combination of browned oxtail, aromatic vegetables, herbs, wine, and beef stock creates a deeply savory and comforting dish that feels both rustic and elegant. Every bite is rich, succulent, and full of flavor, making this slow-braised oxtail recipe a timeless meal worthy of special family dinners and leisurely weekend cooking.<\/p>\n","protected":false},"excerpt":{"rendered":"
Preparation Time Preparation time: 30 minutes Cooking time: 3\u00bd to 4\u00bd hours Total time: Approximately 5 hours Servings: 6 Ingredients…<\/p>\n","protected":false},"author":1,"featured_media":3112,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3111","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"\n