Braised Oxtail Recipe

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Braised Oxtail Recipe

Introduction

Braised oxtail is a dish that transforms a humble cut of meat into a rich, luxurious meal. Slow-cooked until meltingly tender, oxtail releases collagen and marrow, creating a naturally thick, flavorful sauce. Whether served over rice, mashed potatoes, or with crusty bread, this dish is the perfect combination of comfort and sophistication — ideal for family dinners, celebrations, or cozy weekends.

Origin and Cultural Significance

Oxtail has roots in multiple culinary traditions. Originally a peasant dish made from the tail of cattle, it became popular because it made use of every part of the animal. Over time, cultures across the world — from Jamaican and Caribbean kitchens to Chinese, Filipino, and European cuisines — embraced it for its deep flavor and luxurious texture.

In Jamaica, it’s often slow-cooked with butter beans and spices; in Italy, it’s the beloved Coda alla Vaccinara; in Asia, it appears in soy-based braises and hearty soups. Today, braised oxtail represents culinary ingenuity — turning a once-overlooked ingredient into a gourmet delicacy.

Ingredients and Quantity

Serves: 4–6 people
Prep Time: 25 minutes
Cook Time: 2½–3 hours

Main Ingredients:

  • 3 lbs (1.4 kg) oxtail, cut into sections
  • 2 tablespoons vegetable oil or olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)
  • 2 tablespoons tomato paste
  • 2 cups beef broth (or water)
  • 1 cup red wine (optional, for richness)
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
  • Salt and freshly ground black pepper, to taste

Optional Additions

  • 1 tablespoon soy sauce (for umami depth)
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon allspice or smoked paprika (for warmth)
  • 1 small Scotch bonnet pepper (for a Caribbean kick)
  • 1 can (15 oz) butter beans, added during the final 15 minutes
  • Fresh herbs (parsley or scallions) for garnish

Tips for Success

  1. Brown the oxtail thoroughly — This step builds deep, caramelized flavor.
  2. Don’t rush the braising — Low and slow cooking ensures the collagen breaks down for a silky texture.
  3. Use a heavy-bottomed pot or Dutch oven for even heat distribution.
  4. Skim the fat from the top of the sauce before serving for a cleaner, lighter finish.
  5. Let it rest — Braised dishes often taste even better the next day as the flavors meld.

Instructions

  1. Prepare the Oxtail:
    Pat oxtail pieces dry with paper towels. Season generously with salt and black pepper.
  2. Brown the Meat:
    Heat oil in a large pot over medium-high heat. Sear the oxtail pieces on all sides until browned. Remove and set aside.
  3. Sauté the Aromatics:
    In the same pot, add onions, garlic, and ginger. Cook for 3–5 minutes until fragrant.
  4. Add Vegetables and Tomato Paste:
    Stir in carrots, celery, and tomatoes. Add tomato paste and cook for another 2 minutes.
  5. Deglaze:
    Pour in red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.
  6. Braise:
    Return the oxtail to the pot. Add broth, bay leaves, thyme, and any optional sauces. Bring to a boil, then reduce heat to low. Cover and simmer for 2½ to 3 hours, stirring occasionally, until the meat is tender and falls off the bone.
  7. Final Touch:
    Adjust seasoning with salt and pepper. Add butter beans or garnish herbs if desired.
  8. Serve:
    Spoon over rice, mashed potatoes, or soft polenta. Enjoy warm and hearty!

Description

This braised oxtail dish is deeply savory with a glossy, velvety sauce that coats each bite. The slow cooking transforms tough meat into something luscious and tender, while the mix of aromatics and herbs creates a balance of richness and warmth. Every mouthful delivers comfort — the kind of meal that makes you pause and savor.

Nutritional Information (Per Serving)

(Approximate values; may vary by ingredients used)

  • Calories: 520 kcal
  • Protein: 35 g
  • Fat: 35 g
  • Saturated Fat: 12 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Sugar: 5 g
  • Sodium: 680 mg
  • Iron: 4 mg

Conclusion and Recommendation

Braised oxtail is the epitome of slow-cooked perfection — a dish that rewards patience with depth of flavor. Ideal for weekends or special gatherings, it pairs beautifully with red wine, rice, or roasted root vegetables. For a lighter meal, serve it with a fresh green salad or steamed greens to balance the richness.

Embracing Healthful Indulgence

While oxtail is a hearty and indulgent dish, it can be part of a balanced diet when enjoyed in moderation. The gelatin and collagen provide nutrients for joint and skin health, while leaner cooking techniques (like skimming fat) keep it wholesome.
Embrace the slow-cooked tradition — it’s not just about feeding the body, but nourishing the soul.

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