Description
Indulge in our rich and flavorful Braised Oxtails Recipe, a perfect comfort food that warms your soul with hearty, tender meat. This dish brings together deep flavors and a melt-in-your-mouth experience, making it ideal for family gatherings or cozy dinners.
Ingredients
Units
Scale
Meat
- 4 lbs Oxtails
Vegetables
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- 2 large Carrots, chopped
- 2 stalks Celery, chopped
Liquids
- 1 cup Red Wine
- 4 cups Beef Broth
- 2 tbsp Tomato Paste
Herbs and Spices
- 2 sprigs Fresh Thyme
- 2 Bay Leaves
- Salt and Pepper to taste
Instructions
- Prepare the Ingredients: Start by gathering all your ingredients and chopping the vegetables. This will make the cooking process smoother and more enjoyable.
- Sear the Oxtails: In a large Dutch oven, heat a bit of oil over medium-high heat. Season the oxtails with salt and pepper, then sear them in the hot pot until browned on all sides. This step locks in flavor and adds depth to the dish.
- Sauté the Vegetables: Once the oxtails are browned, remove them from the pot and add the chopped onion, garlic, carrots, and celery. Sauté them until they are softened and fragrant, about 5-7 minutes.
- Deglaze with Red Wine: Pour in the red wine, scraping the bottom of the pot to lift any browned bits. This enhances the flavor of your braising liquid. Let it simmer for a few minutes to reduce slightly.
- Add Remaining Ingredients: Stir in the tomato paste, beef broth, herbs, and the seared oxtails. Make sure the meat is mostly submerged in the liquid.
- Braise: Cover the pot with a lid and reduce heat to low. Let the oxtails braise for at least 3 hours until they are tender and the meat is falling off the bone. You can also do this in an oven set at 300°F (150°C).
- Serve and Enjoy: Once cooked, remove the oxtails and strain the sauce if desired. Serve the dish warm, spooning the sauce over the oxtails for an extra layer of flavors.
Notes
- Don’t Rush It: The secret to tender oxtails is the slow cooking process, so take your time to fully develop the flavors.
- Fat Removal: If you prefer a leaner dish, you can skim off excess fat before serving.
- Quality Ingredients: Choose high-quality oxtails and fresh herbs for the best results and flavors.
- Flavor Boost: Let the braised dish sit overnight; it will taste even better the next day as the flavors meld.
- Use a Slow Cooker: For a hands-off approach, feel free to use a slow cooker after searing the meat.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 125mg