Here’s a hearty, comforting recipe for Savory Braised Oxtails with Herb-Infused Sauce—rich, tender, and deeply flavored with fresh herbs:
🥘 Ingredients:
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3–4 lbs oxtails, cut into sections
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2 tbsp olive oil (or beef tallow)
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1 large onion, finely chopped
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2 carrots, diced
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2 celery stalks, diced
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6 garlic cloves, minced
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2 tbsp tomato paste
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2 cups beef stock (low sodium)
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1 cup red wine (optional, for depth)
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2 sprigs fresh rosemary
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3 sprigs fresh thyme
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2 bay leaves
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½ tsp smoked paprika
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Salt & freshly cracked black pepper, to taste
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1 tbsp Worcestershire sauce (optional, for umami)
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Fresh parsley, chopped (for garnish)
🔪 Instructions:
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Season & Sear the Oxtails
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Pat oxtails dry and season generously with salt and pepper.
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Heat oil in a heavy Dutch oven over medium-high.
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Sear oxtails on all sides until well-browned. Remove and set aside.
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Build the Flavor Base
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In the same pot, sauté onion, carrots, and celery until softened and slightly caramelized (about 6–8 minutes).
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Add garlic and tomato paste, cooking for 1–2 minutes until fragrant.
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Deglaze & Simmer
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Pour in red wine, scraping up the browned bits from the bottom. Let it reduce by half.
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Add beef stock, Worcestershire, paprika, herbs, and bay leaves. Stir well.
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Braise the Oxtails
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Return oxtails to the pot, nestling them into the liquid.
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Bring to a gentle simmer, then cover and transfer to a preheated oven at 325°F (160°C).
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Cook for 2.5–3 hours, or until oxtails are fork-tender and sauce is rich.
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Finish the Sauce
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Skim off excess fat from the surface.
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If sauce is too thin, simmer uncovered on stovetop to reduce.
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Taste and adjust seasoning with salt and pepper.
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Serve
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Sprinkle with fresh parsley before serving.
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Best enjoyed with creamy mashed potatoes, polenta, or buttered noodles to soak up the sauce.
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✨ The herbs infuse the sauce with an earthy fragrance while the slow braise transforms the oxtails into melt-in-your-mouth perfection.
