Oxtails

This Oxtails Recipe strikes the perfect balance between ease and comfort food goodness, featuring rich flavors and tender meat, perfect for family dinners or special occasions.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

3-4 pounds oxtails Choose oxtails with good marbling for flavor.
to taste Salt and pepper
2 tablespoons olive oil For searing the oxtails.
1 large onion, chopped
3-4 cloves garlic, minced
2 carrots, sliced
2 stalks celery, diced
2 tablespoons tomato paste Adds depth to the sauce.
1 cup red wine Do not skip, essential for flavor.
4 cups beef broth Use low sodium if preferred.
1 teaspoon dried thyme
2 bay leaves
to taste Fresh parsley, chopped For garnish.

Method

Preparation

Start by seasoning the oxtails generously with salt and pepper.

Searing

In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the oxtails in batches and sear them until browned on all sides, about 8-10 minutes.
Remove the oxtails from the pot and set aside.

Sautéing Vegetables

In the same pot, add the chopped onion, garlic, carrots, and celery.
Cook until soft and fragrant, about 5-7 minutes.

Flavor Building

Stir in the tomato paste and cook for 2 minutes to deepen flavor.
Pour in the red wine and let it simmer for 5 minutes to reduce.

Combine

Return the oxtails to the pot and pour in the beef broth.
Add the dried thyme and bay leaves, then bring to a gentle simmer.

Cooking

Cover the pot and reduce heat to low, allowing it to simmer for 150-180 minutes, or until oxtails are tender.

Serving

Remove the bay leaves and serve with a sprinkle of fresh parsley.
Optionally, pair with mashed potatoes, rice, or crusty bread.

Notes

Searing is crucial for flavor. Oxtails taste better the next day, and a heavy-bottom pot is recommended for even cooking.