Braised Oxtail Recipe

Introduction

Braised oxtail recipe is one of those comfort foods that makes people feel warm, full, and happy. It is a slow cooked dish where oxtail pieces are cooked gently in liquid with spices and vegetables until the meat becomes very soft and rich. The sauce becomes thick and full of deep flavor. This recipe is known in many cultures around the world, and each place adds its own special touch. Some people make it with tomato, some with herbs, and some with simple salt and onion. No matter the style, the heart of the dish is always the same. Slow cooking brings out the best taste and texture from the oxtail.

People love braised oxtail because it tastes rich and feels special. The meat becomes so tender that it almost melts in your mouth. The sauce is full of flavor and is perfect with rice, mashed potatoes, or bread. Many home cooks enjoy this recipe because it looks fancy but is actually simple to prepare if you follow the steps. It is also great for family meals because one big pot can feed many people. The smell while cooking fills the whole kitchen and makes everyone hungry and excited to eat.

This recipe is perfect when you want a cozy meal, a weekend treat, or a special dinner for guests. It is also great for cold weather because it is warm and filling. Some people make braised oxtail when they want strong nutrition since it contains protein, minerals, and natural collagen from the bones. Others cook it for celebrations or Sunday dinners. It is not fast food, but that is part of its beauty. Slow cooking teaches patience and rewards you with amazing taste.

Ingredients You Will Need

Oxtail pieces about 2.5 pounds or 1.1 kilogram
Salt 2 teaspoons
Black pepper 1 teaspoon
All purpose flour half cup
Cooking oil 3 tablespoons
Large onion 2 chopped
Garlic 6 cloves crushed
Carrot 3 medium sliced
Celery 2 stalks sliced
Tomato paste 2 tablespoons
Crushed tomatoes 1 cup
Beef broth 4 cups
Bay leaves 2
Fresh thyme 1 tablespoon or dried thyme 1 teaspoon
Paprika 1 teaspoon
Soy sauce 1 tablespoon
Worcestershire sauce 1 tablespoon
Water as needed about 1 to 2 cups
Fresh parsley for garnish optional

Step by Step Method

First wash the oxtail pieces under cool running water. Pat them dry with paper towels. Dry meat browns better, so do not skip this step. Put the pieces in a large bowl and add salt and black pepper. Mix well so every piece is coated.

Next add the flour to the bowl and toss the oxtail until lightly covered. This thin flour layer helps create a nice brown surface and later helps thicken the sauce. Shake off extra flour so it is not too heavy.

Place a large heavy pot on the stove over medium heat. Add the cooking oil and let it warm up. When the oil is hot, add a few oxtail pieces at a time. Do not crowd the pot. Brown them on all sides. This takes about three to four minutes per side. Turn them gently with tongs. When browned, remove and place on a plate. Repeat until all pieces are browned.

In the same pot keep about two tablespoons of oil. Add chopped onion, carrot, and celery. Cook for about five minutes until they become soft. Stir often so they do not burn. Add the crushed garlic and cook for one more minute.

Add the tomato paste and stir it into the vegetables. Cook it for two minutes. This step gives a deeper flavor to the final sauce. Then add crushed tomatoes and mix well.

Now pour in the beef broth. Stir and gently scrape the bottom of the pot with a spoon. This lifts all the brown bits from cooking the meat, and those bits add a lot of flavor.

Put the browned oxtail pieces back into the pot. Add bay leaves, thyme, paprika, soy sauce, and Worcestershire sauce. If the liquid does not almost cover the meat, add some water until it does.

Turn the heat up until the pot starts to gently boil. Then lower the heat to very low. Cover with a lid and let it cook slowly for about three hours. Check every thirty minutes and stir gently. Add a little water if the liquid level gets too low.

After about three hours the meat should be very tender. Test by pressing with a fork. If it is still tough, cook for another thirty to sixty minutes. Slow cooking is the secret to soft oxtail.

When the meat is tender, taste the sauce. Add more salt or pepper if needed. If you want a thicker sauce, let it cook uncovered for fifteen to twenty minutes so some liquid can reduce.

Turn off the heat and let the pot rest for ten minutes. This helps the flavors settle. Sprinkle fresh parsley on top before serving if you like.

Serve hot with rice, mashed potatoes, or crusty bread.

Why This Recipe Is Special

Braised oxtail is special because it turns a tough cut of meat into something very soft and flavorful. The long cooking time breaks down the connective tissue and releases natural gelatin. This gives the sauce a silky texture without adding cream or butter.

This recipe is also special because it uses simple ingredients but creates deep taste. Onion, garlic, herbs, and broth work together slowly and build rich flavor. You do not need fancy tools or rare spices. Just time and patience.

From a nutrition point of view, oxtail contains protein, iron, and collagen. Collagen is known for supporting joints and skin health. The slow cooking method also keeps many nutrients inside the pot instead of losing them.

Another reason it is special is that it is perfect for make ahead meals. The taste often becomes even better the next day after resting in the fridge. Many cooks say braised dishes always improve with time.

Extra Tips for Better Taste

Brown the meat well at the start. Do not rush this step. Deep brown color means deeper flavor in the final dish.

Cook on very low heat. Fast boiling can make the meat tough. Gentle simmer is best for tender results.

Add a small splash of fresh lemon juice at the end if you want a brighter taste. It lifts the richness of the sauce.

You can add potatoes during the last hour of cooking for a full one pot meal. Cut them into medium chunks so they do not fall apart.

If you like a slightly sweet note, add one chopped carrot extra or a spoon of honey. It balances the strong meat flavor.

For more herb aroma, add fresh thyme near the end of cooking, not only at the start.

Let the dish rest before serving. Ten to fifteen minutes makes a difference in flavor and texture.

Final Thoughts

Braised oxtail recipe is a true comfort food that rewards slow cooking and simple steps. It may take time, but the process is easy and the result is rich, tender, and satisfying. Even beginners can make this dish by following each step carefully. It is perfect for family dinners, special weekends, or anytime you want something warm and filling. Once you try it, you will see why so many people around the world love braised oxtail.

Nutrition Details

Approximate values for the whole recipe

Calories about 3200
Protein about 220 grams
Fat about 240 grams
Carbohydrates about 60 grams

Approximate values per serving if divided into six servings

Calories about 530
Protein about 36 grams
Fat about 40 grams
Carbohydrates about 10 grams

Values can change based on exact ingredients and portion size.