Why You’ll Love This Recipe
- Rich Flavor: Oxtails are known for their deep, beefy taste, which intensifies as they cook slowly in a savory broth.
- Tender Texture: Slow braising breaks down the connective tissues, resulting in meat that is tender and falls off the bone.
- Versatile Serving Options: The flavorful sauce pairs wonderfully with mashed potatoes, rice, or pasta, making it adaptable to your preferences.
Ingredients
- 1 tablespoon olive oil
- 2 pounds oxtail, cut into 2-inch sections
- 1 tablespoon salt
- 1 small onion, roughly chopped
- 2 tablespoons minced garlic
- ½ cup apple cider vinegar
- ½ cup Worcestershire sauce
- 5 cups beef broth
- 1 teaspoon coarse ground black pepper
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
-
Prepare the Oxtails:
- Pat the oxtail pieces dry with paper towels.
- Heat olive oil in a heavy-bottomed pot over medium-high heat.
- Season the oxtails with salt and brown them on all sides.
- Remove the browned oxtails and set them aside on a paper towel-lined plate to drain excess oil.
-
Sauté Aromatics:
- In the same pot, add chopped onion and minced garlic.
- Sauté until the onions become translucent, about 3-4 minutes.
-
Deglaze and Build the Broth:
- Pour in the apple cider vinegar, scraping up any browned bits from the bottom of the pot.
- Add Worcestershire sauce, beef broth, and coarse ground black pepper. Stir to combine.
-
Braise the Oxtails:
- Return the browned oxtails to the pot, ensuring they are submerged in the liquid.
- Bring the mixture to a rolling boil.
- Reduce the heat to low, cover, and let it simmer for 2.5 to 3 hours, or until the oxtails are tender.
- Occasionally stir and add hot water if the liquid level becomes too low.
-
Serve:
- Once tender, remove the oxtails from the pot and place them on a serving dish.
- Ladle the sauce over the oxtails.
- Serve with rice, mashed potatoes, or pasta as desired.
Servings and Timing
- Servings: Approximately 4 servings.
- Preparation Time: 15 minutes.
- Cooking Time: 2.5 to 3 hours.
- Total Time: Approximately 3 hours.
Variations
- Spice Level: Add chopped chili peppers or a pinch of cayenne pepper for some heat.
- Herbs: Incorporate herbs like thyme or rosemary for added aroma and depth.
- Vegetables: Add diced carrots, celery, or bell peppers along with the onions and garlic for a more robust flavor.
Storage/Reheating
- Storage: Allow the dish to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently over low heat on the stovetop, adding a bit of water or broth if necessary to reach desired consistency.
FAQs
Can I use a slow cooker for this recipe?
Yes, after browning the oxtails and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours until tender.
Is there a substitute for Worcestershire sauce?
You can use soy sauce combined with a bit of vinegar and sugar as a substitute.
How do I know when the oxtails are done?
The meat should be tender and easily pull away from the bone when pierced with a fork.
Can I freeze the leftovers?
Yes, once cooled, place in airtight containers and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
What side dishes pair well with braised oxtails?
Creamy mashed potatoes, steamed rice, or buttered noodles complement the rich flavors of the dish.
Conclusion
Braised oxtails offer a rich and comforting culinary experience, combining tender meat with a savory sauce. Whether served over mashed potatoes, rice, or pasta, this dish is sure to satisfy and become a favorite in your recipe collection.
Braised Oxtails
- Prep Time: 15 minutes
- Cook Time: 2.5 to 3 hours
- Total Time: ~3 hours
- Yield: 4 servings
- Category: Dinner, Main Course, Comfort Food
- Method: Braising, Slow Cooking
- Cuisine: Caribbean, Southern, Soul Food
- Diet: Gluten Free
Description
These Braised Oxtails are slow-cooked to tender, fall-off-the-bone perfection in a rich, savory broth. Packed with deep, beefy flavor and a luscious sauce, this comforting dish is perfect for a hearty dinner or special occasion. Serve it with mashed potatoes, rice, or buttered noodles for a meal that’s sure to impress!
Ingredients
- 1 tablespoon olive oil
- 2 pounds oxtail, cut into 2-inch sections
- 1 tablespoon salt
- 1 small onion, roughly chopped
- 2 tablespoons minced garlic
- ½ cup apple cider vinegar
- ½ cup Worcestershire sauce
- 5 cups beef broth
- 1 teaspoon coarse ground black pepper
Instructions
1. Prepare the Oxtails:
- Pat the oxtail pieces dry with paper towels.
- Heat olive oil in a heavy-bottomed pot over medium-high heat.
- Season the oxtails with salt and brown them on all sides.
- Remove the browned oxtails and set them aside on a paper towel-lined plate to drain excess oil.
2. Sauté Aromatics:
- In the same pot, add chopped onion and minced garlic.
- Sauté until the onions become translucent, about 3-4 minutes.
3. Deglaze and Build the Broth:
- Pour in the apple cider vinegar, scraping up any browned bits from the bottom of the pot.
- Add Worcestershire sauce, beef broth, and black pepper. Stir to combine.
4. Braise the Oxtails:
- Return the browned oxtails to the pot, ensuring they are submerged in the liquid.
- Bring the mixture to a rolling boil.
- Reduce the heat to low, cover, and let it simmer for 2.5 to 3 hours, or until the oxtails are tender.
- Occasionally stir and add hot water if the liquid level becomes too low.
5. Serve:
- Once tender, remove the oxtails from the pot and place them on a serving dish.
- Ladle the sauce over the oxtails.
- Serve with rice, mashed potatoes, or pasta as desired.
Notes
- Spice Level: Add chopped chili peppers or a pinch of cayenne pepper for some heat.
- Herbs: Incorporate thyme or rosemary for extra aroma and depth.
- Vegetables: Add diced carrots, celery, or bell peppers along with the onions and garlic for added flavor.
