Succulent Braised Oxtails Recipe: Melt-in-Your-Mouth Magic

Succulent and tender oxtails braised to perfection promise a culinary adventure that will tantalize your taste buds.

Slow-cooked with rich, deep flavors, this hearty oxtails recipe delivers comfort in every luxurious bite.

The robust meat falls delicately from the bone, creating a mouthwatering experience that speaks to traditional cooking techniques.

Caribbean and Southern cuisines have long celebrated this delectable cut of beef for its incredible depth and complexity.

Layers of herbs, spices, and slow simmering transform these humble oxtails into a truly extraordinary meal.

Each forkful promises a journey through intense, memorable flavors that warm the soul.

Prepare to savor a dish that elevates home cooking to an art form and beckons you to gather around the table.

Richness of Braised Oxtails in Every Bite

• Slow braising transforms tough oxtails into melt-in-your-mouth tender meat packed with rich, intense taste that develops through careful cooking process.
• This recipe allows home cooks to create restaurant-quality dish using professional braising method that looks and tastes incredibly sophisticated.
• Hearty and warming oxtails deliver ultimate satisfying meal perfect for gathering family and friends around the dinner table with delicious, soul-warming results.
• Despite lengthy cooking time, actual hands-on work is minimal – just a few simple steps of searing, sautéing, and letting oven do most of the work while you relax.

Key Ingredients for Savory Braised Oxtails

• Oxtails: Rich, flavorful meat cut that becomes tender and succulent when slow-cooked.

• Onions, Garlic: Provide a deep, savory base flavor and aromatic foundation for the braising liquid.

• Red Wine: Adds depth and complexity to the braising sauce.
• Beef Stock: Creates a rich, meaty liquid for slow cooking the oxtails.
• Tomato Paste: Adds rich umami flavor and helps thicken the sauce.

• Bay Leaves, Rosemary: Provide earthy, herbal notes that complement the robust meat.
• Black Peppercorns, Salt, Black Pepper: Essential seasonings that enhance the overall flavor profile.

• Butter, Flour: Used to create a classic roux for thickening the braising sauce.

Kitchen Essentials for Braising Oxtails

• Dutch oven: Heavy-bottomed pot perfect for searing and braising meat.
• Paper towels: Essential for drying oxtail pieces before searing.
• Wooden spoon: Great for stirring and scraping browned bits from pan.
• Strainer: Needed for separating braising liquid and sauce.
• Whisk: Critical for creating smooth roux and blending sauce.
• Sharp knife: Helpful for trimming oxtails if needed.
• Measuring cups: Used for accurately measuring stock and wine.
• Cutting board: Provides surface for preparing ingredients.

Simple Steps for Tender Braised Oxtails

Step 1: Set Up Cooking Environment

Warm your oven to 300°F.

Use paper towels to thoroughly dry each oxtail piece, ensuring a perfect sear.

Step 2: Create Golden Crust

Heat oil in a Dutch oven over high flame.

Carefully brown oxtails on all surfaces until they develop a rich, caramel-colored exterior.

Transfer browned pieces to a separate plate.

Step 3: Build Flavor Foundation

Reduce heat to medium.

• Chopped onions
• Minced garlic

Cook until onions become soft and translucent, releasing their sweet aroma.

Step 4: Unlock Deep Flavors

Pour wine into the pot, using a wooden spoon to scrape up delicious browned bits stuck to the bottom.

Return oxtails to the pot.

Step 5: Create Liquid Gold

• Beef stock
• Tomato paste
• Bay leaves
• Whole peppercorns
• Fresh rosemary sprigs
• Salt
• Black pepper

Bring the mixture to a rolling boil.

Step 6: Transform Tough Meat

Cover the pot and slide into the preheated oven.

Let the oxtails braise for 3 hours, allowing tough meat to become meltingly tender.

Step 7: Craft Luxurious Sauce

Strain 2 cups of braising liquid.

Create a roux by mixing butter and flour, then whisk in the hot liquid.

Simmer for 15 minutes until the sauce thickens beautifully.

Step 8: Final Touch

Strain the sauce one more time.

Taste and adjust seasoning.

Serve oxtails with a generous drizzle of the rich, velvety sauce.

Cooking Tips for Fall-Off-the-Bone Oxtails

• Ensure oxtails are completely dry before searing to achieve a perfect golden-brown crust and maximize flavor development.
• Use high heat for searing but reduce to medium when cooking aromatics to prevent burning and develop rich, deep flavors.
• Select a full-bodied red wine like cabernet or merlot to enhance the braising liquid's depth and complement the rich meat.
• Allow oxtails to rest after cooking, which helps redistribute juices and ensures tender, succulent meat that falls off the bone.
• Remove excess fat from the surface of the braising liquid for a cleaner, more refined sauce with concentrated flavor.

Braised Oxtail Variations for Flavorful Meals

• Slow Cooker Comfort: Replace Dutch oven with slow cooker, cook on low for 8 hours for tender, melt-in-your-mouth oxtails without oven monitoring.
• Herb Garden Swap: Substitute rosemary with fresh thyme or oregano for a different aromatic profile, keeping the rich, deep flavor intact.
• Gluten-Free Friendly: Use cornstarch instead of flour for roux, ensuring celiac and gluten-sensitive individuals can enjoy this hearty dish.
• Vegetable Boost: Add chopped carrots and celery during aromatics stage for extra nutrition and depth of flavor, creating a more complex meal.

Presenting Braised Oxtails Impressively

• Hearty Comfort Plate: Serve braised oxtails over creamy mashed potatoes to soak up the rich, velvety sauce and create a classic, satisfying meal.
• Rustic Family Gathering: Pair with roasted root vegetables like carrots and parsnips to complement the deep, meaty flavors and add colorful nutrition to the plate.
• Wine-Lover's Delight: Match with a full-bodied red wine such as Cabernet Sauvignon or Syrah to enhance the robust taste of the tender, slow-cooked meat.
• Elegant Dinner Presentation: Garnish with fresh chopped parsley or thyme and place oxtails on warmed plates for a restaurant-quality dining experience at home.

Storing Braised Oxtails With Care

• Store leftovers in airtight container within 2 hours of cooking. Keep in refrigerator for 3-4 days, ensuring meat remains covered with sauce to prevent drying.
• Transfer cooled braised oxtails to freezer-safe container or heavy-duty freezer bag. Remove excess air, seal tightly, and freeze up to 3 months. Label with date for easy tracking.
• Preheat oven to 325°F. Place oxtails in baking dish, add splash of broth to prevent drying. Cover with foil, warm for 20-25 minutes until heated through.

FAQs

• Why are oxtails considered a tough cut of meat?

Oxtails come from the cow’s tail and contain a lot of connective tissue, making them naturally tough. Slow braising breaks down these tissues, transforming the meat into a tender, rich, and flavorful dish.

• What makes braising an ideal cooking method for oxtails?

Braising uses low, slow heat to gradually break down tough muscle fibers and collagen, which results in incredibly tender meat that falls off the bone and develops deep, complex flavors.

• How do I know when the oxtails are fully cooked?

The meat should be extremely tender and easily pull away from the bone when gently prodded with a fork. This typically occurs after about 3 hours of slow cooking in the oven at a low temperature.

Braised Oxtails Recipe

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4.6 from 34 reviews

• Total Time: 3 hours 35 minutes
• Yield: 4 1x

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Description

Succulent braised oxtails from Jamaica promise rich, tender meat infused with complex Caribbean spices. Hearty comfort delivers deep flavors you’ll savor with each delicious bite.

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Ingredients

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Meat and Oil:

• 3 to 4 pounds oxtail, cut into pieces
• 1/4 cup (60 milliliters) canola oil or other vegetable oil

Aromatics:

• 2 to 3 medium onions, diced
• 2 to 3 cloves garlic, crushed
• 2 to 3 bay leaves
• 1 teaspoon whole black peppercorns
• 1 sprig fresh rosemary

Liquids, Seasonings, and Sauce Thickeners:

• 1 cup (240 milliliters) red wine
• 4 cups (960 milliliters) beef stock
• 1/4 cup (60 milliliters) tomato paste
• 1/4 teaspoon kosher salt
• 1 dash freshly ground black pepper
• 1 tablespoon (15 grams) unsalted butter
• 1 tablespoon (8 grams) all-purpose flour

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Instructions

1. Preheat the oven to 300°F and thoroughly dry the oxtail pieces using paper towels to ensure optimal searing.
2. In a Dutch oven, heat oil over high heat and meticulously brown the oxtails on all surfaces, creating a rich caramelized exterior. Transfer the seared meat to a separate plate.
3. Reduce heat to medium and gently sauté onions and garlic for approximately 5 minutes until the onions become translucent and fragrant.
4. Deglaze the pot with wine, carefully scraping the caramelized bits from the bottom to capture maximum flavor.
5. Return the oxtails to the pot and incorporate stock, tomato paste, bay leaves, peppercorns, rosemary, salt, and pepper. Bring the mixture to a vigorous boil.
6. Cover the pot securely and transfer to the preheated oven. Allow the oxtails to braise for 3 hours, ensuring tender and succulent meat.
7. Extract 2 cups of braising liquid and strain. Create a roux using butter and flour, then gradually whisk in the hot strained liquid. Simmer the sauce for 15 minutes until it reaches a luxurious, thickened consistency.
8. Strain the sauce once more, adjust seasoning to taste, and serve the oxtails with a generous drizzle of the rich, velvety sauce.

Notes

• Pat meat thoroughly dry to ensure a perfect golden-brown sear, which develops deep, rich flavors and creates a beautiful caramelized exterior.
• Select well-marbled oxtails for maximum tenderness and rich, gelatinous texture that melts in your mouth after slow braising.
• Consider making this dish a day ahead, as flavors intensify and meat becomes even more tender when rested overnight in the refrigerator.
• For gluten-free adaptation, replace wheat flour with cornstarch or arrowroot powder when preparing the sauce, maintaining the same silky consistency.

• Prep Time: 15 minutes
• Cook Time: 3 hours 20 minutes
• Category: Dinner, Appetizer
• Method: Braising
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 4 g
• Sodium: 300 mg
• Fat: 35 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Protein: 40 g
• Cholesterol: 120 mg