Braised Oxtail Recipe
Braised oxtail is a labor of love, requiring hours of low-and-slow heat to transform tough connective tissue into succulent, fork-tender meat and a rich, gelatinous gravy. This recipe focuses on a deep sear and a complex aromatic base.
Ingredients
- 3 lbs Oxtail pieces
- Aromatics: 1 large onion (chopped), 3 carrots (sliced), 2 stalks celery (chopped), 5 cloves garlic (smashed)
- Liquid: 2 cups beef stock, 1 cup dry red wine (Cabernet or Merlot), 1 tbsp Worcestershire sauce
- Pantry: 2 tbsp tomato paste, 2 tbsp flour (for dusting), 2 bay leaves, 4 sprigs fresh thyme
- Seasoning: Salt, heavy black pepper, and high-smoke point oil (grapeseed or canola)
Preparation Method
Pro Tip: Oxtail is even better the next day. As it chills, the gelatin sets and the flavors marry. Additionally, the fat will solidify at the top, making it effortless to lift off before reheating.
