Here’s a classic and comforting Braised Oxtails recipe — slow-cooked until fall-off-the-bone tender in a rich, savory gravy. This dish is perfect for Sunday dinner or whenever you’re craving hearty, soul-warming food.
🥘 Braised Oxtails (Southern or Caribbean Style)
🕒 Total Time: 3–4 hours
🍽 Serves: 4–6
🔥 Tender, flavorful, and deeply satisfying
Ingredients:
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3–4 lbs oxtails
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2 tsp salt
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1 tsp black pepper
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1 tsp paprika
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2 tbsp olive oil or vegetable oil
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1 large onion, chopped
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4 cloves garlic, minced
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2 stalks celery, chopped
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2 carrots, sliced
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2 tbsp tomato paste
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1 cup red wine (or beef broth)
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3 cups beef broth
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2 sprigs thyme (or 1 tsp dried)
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2 bay leaves
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1 tbsp Worcestershire sauce
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Optional: 1 scotch bonnet or habanero pepper (for heat, especially in Caribbean-style)
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1 tbsp cornstarch + 1 tbsp water (for optional thickening)
Instructions:
1. Season and brown the oxtails:
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Pat oxtails dry and season with salt, pepper, and paprika.
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In a large Dutch oven or heavy pot, heat oil over medium-high heat.
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Brown the oxtails on all sides, about 3–4 minutes per side. Remove and set aside.
2. Sauté the aromatics:
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In the same pot, add onion, celery, and carrots. Cook for 5 minutes until softened.
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Add garlic and cook 1 more minute.
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Stir in tomato paste and cook for 2 minutes to deepen the flavor.
3. Deglaze and simmer:
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Pour in the red wine and scrape up any browned bits from the bottom.
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Add beef broth, Worcestershire sauce, thyme, bay leaves, and return the oxtails to the pot. Add hot pepper if using (whole, for flavor without overwhelming heat).
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Bring to a boil, then reduce heat to low and cover.
4. Braise:
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Simmer covered for 2.5 to 3.5 hours, or until the oxtails are tender and nearly falling off the bone.
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Remove the lid for the last 30 minutes to reduce and thicken the sauce slightly.
5. Optional thickening:
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Mix 1 tbsp cornstarch with 1 tbsp water, stir into the sauce, and simmer for another 5 minutes until thickened.
6. Serve:
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Remove bay leaves and thyme stems.
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Serve oxtails with rice, mashed potatoes, or polenta, spooning the rich gravy over the top.
✅ Tips:
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Overnight flavor boost: Cook a day ahead — oxtails taste even better the next day!
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Pressure cooker option: Cook on high pressure for about 45–50 minutes, then reduce the sauce on sauté mode.
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Caribbean variation: Add a dash of allspice, browning sauce, or green seasoning for deeper island flavor.
Would you like a Jamaican-style oxtail version with butter beans and rice & peas?