Are you looking for a hearty and fulfilling dinner then you must try this recipe for oxtails. This braised oxtails recipe is tender, rich, and loaded with flavors. Let’s explore the flavor of tough meat cuts with Butterfiesta and master the culinary arts of braising.
Recipe for Braised Oxtails
Oxtail comes from the tail of a cow and has a rich beef flavor with a gelatinous texture. It is quite an expensive yet flavorful meat cut, although there is a variety of recipes for oxtails but I like to enjoy braised oxtails. The slow cooking of braised oxtail in flavorful liquid makes this dish a comfortable dinner recipe. This dish is enjoyed over the globe in various cuisines, like Asian, American, Italian, and Carrabian.
When it comes to braising the meat, it is a technique that involves browning of meat to develop a caramelized flavor. Then we slow cook it in liquid like water or broth until the meat is tender enough. The key to perfect braised oxtails is a slow-cooking method that allows flavors to meld in a beautiful way. Although this is a time taking dish, but when you take the first bite of this tender meat, it will be worth the time.
Braised Oxtails are perfect to serve as a main course dinner along with mashed potatoes, or steamed rice.
Ingredients You Will Need
Oxtails: The main ingredient of the recipe for a rich taste and gelatinous texture. Cut the oxtails into equal segments then wash and pat dry them.
Oil: I use olive oil for browning the oxtails.
Onions: Finely chopped onions add depth to the flavor of the dish.
Garlic: To add a savory aroma, I add minced garlic.
Tomato Paste: will add a sweet and tangy flavor to the dish.
Beef Broth: will make it rich in beefy flavors.
Balsamic Vinegar: use to deglaze the pot.
Herbs: I use thyme and bay leaves to add a bold note of herbs to the recipe.
Seasonings: Salt and black pepper is an essential seasoning.
Step By Step Directions
Step1- Firstly, preheat the oven to 150°C. Season the oxtails with salt and pepper.
Step2- Then in a pot, heat the olive oil over medium heat then brown the oxtail cuts from all sides until caramelized. Remove them from the pot and set aside.
Step3- In the same pot, add onions, and garlic and sautee them for 2-4 minutes or until translucent and aromatic. Then add tomato paste and cook for 2 minutes more. Deglaze the pot by adding balsamic vinegar and scrap off the bits from the bottom of the pan
Step4- Add the oxtails to the pot and pour beef broth into the pot along with thyme, bay leaves, salt, and black pepper. Simmer it for 10 minutes at medium flame.
Step5- Cover the pot with a lid and place it into the preheated oven. Let it cook for 2-3 hours or until the meat is tender enough to fall off the bone. Once done, remove the oxtail from the pot and strain the braising liquid. Then discard the solid and then heat the liquid over medium flame to get the desired consistency.
Step6- Then transfer the oxtail to the pot and garnish it with freshly chopped parsley.
Serving Suggestions: Serve the braised oxtail with mashed potatoes or your favorite veggies.
Why You Love This Recipe of Oxtails
One pot Recipe: This is a one-pot recipe and you don’t have to worry about dirty pans and pots.
Rich flavor and Tender Meat: This recipe is a blend of rich flavors and slow cooking makes the meat tender and juicy.
Crowd-Pleasing: You can serve this dish as a main course for a large gathering.
Rich in Nutrients: Besides its rich flavor it is a great source of vitamins, minerals, and collagen that helps in joint health and marrow.
Tips That Will Help
- Choose uniform-size oxtail pieces with a good amount of fat and connective tissues. If there is excessive fat trim it off otherwise, the dish becomes greasy.
- For a rich flavor marinate the oxtail for 2-3 hours with salt and pepper.
- Don’t overcrowd the pan while browning the oxtails.
- Don’t skip deglazing if you want a deep caramelized flavor.
- If the sauce is runny, you can make a corn slurry to thicken it.
- These braised oxtails taste delicious the next day. Make ahead and then reheat over a low flame before serving.
FAQ’s
How to store braised oxtails?
Use airtight containers to store the leftover braised oxtails in the refrigerator. You can freeze them for up to a month, make sure to thaw them at room temperature before reheating them.
Can I use a slow cooker for the recipe for oxtails?
Yes, you can use a slow cooker to make this recipe. Follow the directions up to step 4 then transfer the mixture to a slow cooker. Then cook for 8-10 hours or until the meat gets tender.
Recipe for Braised Oxtails
Equipment
- Oven
Ingredients
- 3 Pound Oxtails
- 2 Tbsp Olive Oil
- 1 Large Onion finely chopped
- 4-5 Garlic Cloves minced
- 3 Tbsp Tomato Paste
- 5 Cups Beef Broth
- 2 Tbsp Balsamic Vinegar
- 2-3 Sprigs Thyme
- 2 Bay Leaves
- 2 Tsp Black Pepper
- 1 Tsp Salt
- Fresh Parsley for garnish
Instructions
- Firstly, preheat the oven to 150°C.
- Season the oxtails with salt and pepper.
- Then in a pot, heat the olive oil over medium heat then brown the oxtail cuts from all sides until caramelized.
- Remove them from the pot and set aside.
- In the same pot, add onions, and garlic and sautee them for 2-4 minutes or until translucent and aromatic.
- Then add tomato paste and cook for 2 minutes more.
- Deglaze the pot by adding balsamic vinegar and scrap off the bits from the bottom of the pan
- Add the oxtails to the pot and pour beef broth into the pot along with thyme, bay leaves, salt, and black pepper.
- Simmer it for 10 minutes at medium flame.
- Cover the pot with a lid and place it into the preheated oven.
- Let it cook for 2-3 hours or until the meat is tender enough to fall off the bone.
- Once done, remove the oxtail from the pot and strain the braising liquid.
- Then discard the solid and then heat the liquid over medium flame to get the desired consistency.
- Then transfer the oxtail to the pot and garnish it with freshly chopped parsley.
Notes
- Serve the braised oxtail with mashed potatoes or your favorite veggies.
- The calorie count is based on the single serving of the braised oxtails.
