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.
