If you’re looking to create an oxtail dish so tender that it practically melts in your mouth, this recipe is for you. By combining slow cooking techniques with bold, aromatic spices and rich liquids, these oxtails achieve unparalleled tenderness and depth of flavor. Whether served as part of a Sunday supper or a special occasion meal, they’re sure to impress!
Ingredients
For the Oxtails
4 lbs oxtails, cleaned and trimmed
Salt and freshly ground black pepper, to taste
2 tablespoons vegetable oil (or olive oil)
For the Aromatics
1 large onion, chopped
3 carrots, sliced
3 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
For the Liquid Base
2 cups beef broth (low-sodium preferred)
1 cup red wine (optional, for added richness)
1 can (14 oz) diced tomatoes with juice
2 bay leaves
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
For Serving
Cooked egg noodles, mashed potatoes, or rice (to soak up the sauce)
Fresh parsley, chopped (for garnish)
Instructions
Step 1: Season and Sear the Oxtails
Pat the oxtails dry with paper towels and season generously with salt and pepper.
Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the oxtails in batches and sear on all sides until deeply golden brown. Remove the oxtails and set aside.
Step 2: Sauté the Aromatics
In the same pot, reduce the heat to medium and add the chopped onion, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the tomato paste and cook for 2 minutes, stirring constantly, until slightly darkened.
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