If you’re craving comfort food that’s rich, hearty, and fall-off-the-bone tender, this Braised Oxtails Recipe is exactly what you need. Imagine succulent oxtails simmered in a flavorful broth with red wine, soy sauce, fresh veggies, and aromatic spices this dish is like a warm hug on a plate! Perfect for Sunday dinners or when you want to treat yourself to something truly special. Let’s dive into how to make this mouthwatering recipe!
Why You’ll Love This Recipe
- Unbelievably Tender: Slow-cooking the oxtails for hours makes them melt-in-your-mouth delicious.
- Rich, Flavorful Broth: The combination of beef broth, red wine, and Worcestershire sauce creates a deeply savory sauce you’ll want to soak up with crusty bread.
- Comfort Food at Its Finest: It’s the perfect dish to cozy up with on a chilly evening, bringing all the comforting vibes.
Ingredients You’ll Need
- 3 lbs oxtails, trimmed
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup beef broth
- 1/2 cup red wine
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 carrots, sliced
- 2 stalks celery, sliced
How to Make Braised Oxtails
Step 1: Season & Sear the Oxtails
Start by seasoning your oxtails generously with salt and pepper. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Once hot, add the oxtails and sear them until browned on all sides—this should take about 10 minutes. This step locks in all those juices, so don’t skip it! Remove the oxtails and set them aside.
Step 2: Sauté the Aromatics
In the same pot, toss in the chopped onion, minced garlic, and ginger. Cook until the onion becomes translucent, about 5 minutes, allowing those flavors to develop.
Step 3: Build the Flavorful Sauce
Return the seared oxtails to the pot. Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot (that’s where the flavor lives!). Add the soy sauce, Worcestershire sauce, bay leaves, and dried thyme. Bring everything to a boil.
Step 4: Slow Cook to Perfection
Once boiling, reduce the heat to low, cover, and let it simmer for 2-3 hours. The key here is patience let the low and slow cooking transform the oxtails into tender, juicy bites.
Step 5: Add the Veggies
In the last 30 minutes of cooking, stir in the sliced carrots and celery. This adds a fresh, slightly sweet crunch to the dish.
Step 6: Serve & Enjoy
Before serving, discard the bay leaves. Spoon the braised oxtails along with the rich broth and tender veggies into bowls. Pair it with creamy mashed potatoes, buttery rice, or a thick slice of crusty bread to soak up all that incredible sauce.
Tips for the Best Braised Oxtails
- For Extra Depth: Marinate the oxtails in red wine, garlic, and herbs for a few hours before cooking.
- Low & Slow: Don’t rush the cooking time. The longer it simmers, the more tender and flavorful the oxtails will be.
- Make It Ahead: This dish tastes even better the next day! Let it cool, refrigerate, and reheat over low heat for an even richer flavor.
Serving Suggestions
- Creamy Mashed Potatoes: The perfect pairing to soak up that luscious sauce.
- Steamed Jasmine Rice: For a simple and satisfying side.
- Buttery Biscuits: Because you’ll want something to mop up every last drop of that broth!
Storing & Reheating
- Storage: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the braised oxtails (without the veggies) for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
- Reheating: Warm the oxtails gently on the stovetop over low heat, adding a splash of beef broth if needed to loosen up the sauce.
This Braised Oxtails Recipe is pure comfort food at its finest. With rich flavors and tender meat, it’s sure to be a hit at your dinner table. So grab your ingredients, get cozy, and enjoy a bowl of this soul-satisfying dish. Your taste buds will thank you! 😋❤️