Description

This family-friendly recipe for slow-braised oxtail with aromatics transforms humble oxtail into an unbelievably rich and tender dish, perfect for a comforting and hearty dinner.

Ingredients

Scale

3.5 lbs fresh oxtail cuts (1.5-inch pieces)
2 Tbsp olive oil
2 large carrots (approx. 1.5 cups), chopped
2 stalks celery (approx. 1 cup), chopped
1 large yellow onion (approx. 1.5 cups), chopped
4 garlic cloves, minced
2 Tbsp tomato paste
1 cup dry red wine (optional)
4 cups robust beef broth
4 sprigs fresh thyme
2 bay leaves
1 sprig fresh rosemary
1 tsp salt
0.5 tsp black pepper, freshly ground

Instructions

Preheat Oven: Preheat your oven to 300°F (150°C).
Sear Oxtail: In a heavy-bottomed pot or a 6-quart Dutch oven, heat the olive oil over medium-high heat until shimmering. Brown the oxtail pieces thoroughly on all sides (about 5-7 minutes per side) until a deep, caramelized crust develops. Remove the oxtail and set aside.
Sauté Vegetables: Add the chopped carrots, celery, and onion to the pot, sautéing for about 5 minutes until softened and fragrant.
Add Aromatics and Paste: Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
Deglaze Pot: Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom.
Simmer and Braise: Add the beef broth, fresh herbs (thyme, bay leaves, rosemary), salt, and black pepper. Return the seared oxtail to the pot. Bring the liquid to a simmer, then cover tightly. Transfer the pot to the preheated oven and cook for 3-4 hours (or on a low stovetop) until the oxtail is fork-tender.
Adjust Sauce (Optional): If the liquid reduces too much, add 0.5 cup (120 ml) more broth. If the sauce is too thin, remove the oxtail and reduce the liquid on the stovetop. If it is too thick, add more beef broth. Skim any excess fat from the top before serving for a lighter dish.

Notes

For an alcohol-free version, use all beef broth instead of red wine. Add sliced mushrooms for extra umami. A cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp cold water) can thicken the sauce at the end. Opt for pasture-raised oxtail and fresh herbs for superior flavor. If the oxtail isn’t tender, continue cooking, as it needs time. This recipe is inherently rich in protein and can be made paleo or gluten-free by ensuring compliant broth and ingredients; serve with cauliflower mash for a low-carb option.

Prep Time: 30 minutes
Cook Time: 210 minutes
Category: Main Course
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1 cup (approx. 170 g)
Calories: 550 calories
Sugar: 5 g
Sodium: 600 mg
Fat: 35 g
Saturated Fat: 15 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 120 mg

Keywords: slow-braised oxtail, comfort food, hearty dinner, beef, aromatics, family meal, braising, main course, easy dinner