Savory Braised Oxtails with Herb-Infused Sauce

About This Recipe

This recipe for Savory Braised Oxtails is a classic preparation that transforms a tough, gelatin-rich cut of meat into a tender and flavorful dish through the slow, moist-heat cooking method of braising. The process results in fall-off-the-bone meat and a deeply concentrated, herb-infused sauce.

Why You’ll Love This Recipe

Braising oxtails yields an exceptionally rich and satisfying dish. The long, slow cooking process breaks down the connective tissues, creating a melt-in-your-mouth texture. The resulting sauce is a natural reduction, thickened by the collagen from the bones and infused with the essence of herbs and aromatics.

Ingredients

4-5 pounds oxtails, trimmed of excess fat

2 tablespoons vegetable oil

1 large onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic, minced

2 tablespoons tomato paste

1 cup dry red wine

4 cups beef broth

2 bay leaves

4 sprigs fresh thyme

2 sprigs fresh rosemary

Salt and black pepper to taste

Step by Step Instructions

Preheat oven to 325°F (163°C).

Pat the oxtails dry with paper towels and season generously with salt and pepper on all sides.

Heat the vegetable oil in a large, heavy-bottomed Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the oxtails until deeply browned on all sides. Transfer to a plate and set aside.

Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes.

Add the garlic and tomato paste and cook for one minute until fragrant.

Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Allow the wine to reduce by half.

Return the seared oxtails and any accumulated juices to the pot. Add the beef broth, bay leaves, thyme, and rosemary. The liquid should come about two-thirds of the way up the oxtails.

Bring the liquid to a simmer. Once simmering, cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Braise for 3 to 3.5 hours, or until the meat is extremely tender and easily pulls away from the bone.

Carefully remove the pot from the oven. Using tongs, transfer the oxtails to a serving platter and tent with foil to keep warm.

Skim any excess fat from the surface of the braising liquid. Remove and discard the bay leaves and herb stems.

For a thicker sauce, bring the liquid to a boil on the stovetop and simmer until it reaches your desired consistency. Season the sauce with additional salt and pepper to taste.

Serve the oxtails warm, generously coated with the herb-infused sauce.

FAQ

Can I make this recipe without wine?

Yes. The wine can be omitted. Substitute with an additional cup of beef broth.

What is the best way to thicken the sauce?

The sauce will naturally thicken due to the collagen from the oxtails. For a thicker consistency, a simmer on the stovetop to reduce it further is the preferred method.

Can this be made in a slow cooker?

Yes. After searing the oxtails and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 8 hours.

You Must Know

Oxtails require a long, slow cooking time to become tender. Do not rush the braising process. Properly searing the oxtails before braising is a critical step for developing a deep, complex flavor in the final dish.

Storage Tips

Allow the braised oxtails to cool completely before transferring them and the sauce to an airtight container. They can be refrigerated for up to 4 days. The flavor often improves upon reheating. The dish can also be frozen for up to 3 months.