Description
This braised oxtail recipe transforms an often-overlooked cut into a truly memorable, hearty meal, ideal for a cozy weekend gathering when time allows for slow cooking, yielding fall-apart tender meat in a glossy, flavorful sauce.
Ingredients
- 4.5 lbs oxtail, cut into sections
- 1 tablespoon olive oil
- 1 large yellow onion, roughly chopped
- 2 medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 6 cloves garlic, minced
- 2.5 oz tomato paste
- 2 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 4 cups beef stock, suitable for halal consumption (or use homemade bone broth)
- 14.5 oz can crushed tomatoes
- 4 tablespoons pomegranate molasses (or use 1 tablespoon balsamic vinegar plus 1 tablespoon honey)
- 1 tablespoon sea salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 1 medium fresh pomegranate, deseeded
- 1 oz fresh mint, finely chopped
- 1 oz fresh parsley, finely chopped
- 1.75 oz pistachios, shelled and roughly crushed
Instructions
- Prep Oxtail: Preheat oven to 160°C (325°F). Pat 4.5 lbs oxtail very dry; season generously with 1 tablespoon salt and 1 teaspoon pepper until well coated.
- Brown Oxtail: Heat 1 tablespoon olive oil in a large oven-safe Dutch oven over medium-high heat. Sear oxtail batches until deeply browned on all sides (3-4 minutes per side), until caramelized. Remove oxtail.
- Saute Aromatics: Reduce heat to medium. Add onion, carrots, and celery; sauté until softened (8-10 minutes). Stir in garlic for 1 minute until fragrant.
- Add Spices and Paste: Stir in 2.5 oz tomato paste and spices (cumin, coriander, cinnamon, turmeric). Cook for 2-3 minutes, stirring, to deepen flavors and toast paste.
- Combine and Braise: Pour in 4 cups beef stock and 4 tablespoons pomegranate molasses. Add 14.5 oz crushed tomatoes. Return oxtail to the Dutch oven; ensure it is mostly submerged.
- Slow Cook Oxtail: Cover Dutch oven tightly. Braise in oven for 3 to 3.5 hours until fall-off-the-bone tender (meat easily pulls). If liquid levels drop, add warm beef stock to keep meat covered.
- Finish Sauce: Remove oxtail to a plate; cover. Skim excess fat from the braising liquid. Simmer sauce on stovetop over medium-high heat for 15-25 minutes, reducing by one-third until glossy. Adjust seasoning to taste.
- Serve Braised Oxtail: Return braised oxtail to the sauce and warm for 5 minutes. Serve in bowls, topped with deseeded pomegranate, finely chopped mint, finely chopped parsley, and roughly crushed pistachios for color and crunch.
Notes
If oxtail is not tender enough, continue braising; it is difficult to overcook. If the sauce is too thin, simmer uncovered over medium-high heat to reduce and thicken. If the sauce is too greasy, let it sit and skim excess fat from the surface. This dish is excellent for meal prepping and leftovers. It can be served with creamy cauliflower mash or roasted asparagus for a low-carb option.
- Prep Time: 25 minutes
- Cook Time: 235 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving (approx. 350 g)
- Calories: 550 calories
- Sugar: 18 g
- Sodium: 950 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 120 mg
Keywords: braised oxtail, hearty meal, slow cooking, family dinner, tender meat, rich sauce, Middle Eastern, weekend recipe, pomegranate molasses, halal