Description
Braised Oxtails are tender, flavorful, and melt-in-your-mouth delicious. Slow-cooked in a rich and savory broth made with red wine, beef broth, and fresh vegetables, these oxtails are the perfect comfort food. Served with their flavorful sauce and garnished with fresh herbs, this dish is sure to impress!
Ingredients
Scale
- 4 lbs oxtails
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Brown the Oxtails:
In a large Dutch oven, heat vegetable oil over medium-high heat. Brown the oxtails on all sides, working in batches if necessary. Once browned, remove the oxtails and set them aside. - Sauté the Vegetables:
Add the chopped onion, carrots, and celery to the pot. Cook for about 5 minutes until the vegetables have softened. - Add Garlic:
Stir in the minced garlic and cook for another minute until fragrant. - Add Liquids and Tomato Paste:
Return the browned oxtails to the pot. Pour in the beef broth and red wine. Stir in the tomato paste to combine. - Simmer and Braise:
Bring the mixture to a simmer. Cover the Dutch oven with a lid and transfer it to a preheated oven at 325°F (165°C). Braise the oxtails for 2.5-3 hours, or until the meat is tender and easily falls off the bone. - Season:
Once the oxtails are tender, season with salt and pepper to taste. - Serve:
Serve the oxtails with the rich sauce and garnish with fresh herbs like parsley or thyme.
Notes
- Serving Suggestions: Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Braised oxtails can also be frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 3 hours