Most Tender Oxtail Ever

Step 3: Build the Sauce
Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the liquid reduce by half.
Stir in the beef broth, diced tomatoes with juice, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring the mixture to a simmer.
Step 4: Simmer the Oxtails
Return the oxtails to the pot, ensuring they’re mostly submerged in the liquid. If necessary, add more broth or water to cover the oxtails halfway.
Cover the pot and transfer it to a preheated 300°F (150°C) oven. Alternatively, cook on the stovetop over low heat.
Let the oxtails braise undisturbed for 3–4 hours , or until the meat is fork-tender and falling off the bone. For extra richness, uncover during the last hour to thicken the sauce.
Step 5: Finish and Serve
Remove the oxtails from the pot and discard the bay leaves. Strain the sauce through a fine-mesh sieve if desired for a smoother consistency.
Return the sauce to the pot and simmer until thickened slightly. Adjust seasoning with additional salt, pepper, or a squeeze of lemon juice.
Place the oxtails back in the sauce to rewarm, then serve alongside your choice of starch—egg noodles, mashed potatoes, or rice work beautifully.
Garnish with fresh parsley before digging in.
Why This Recipe Works
Slow Cooking : The extended braising time breaks down connective tissues, making the oxtails ultra-tender.
Rich Liquids : Beef broth, red wine, and tomatoes combine forces to create a deeply flavorful sauce.
Aromatic Herbs : Thyme, rosemary, and garlic infuse the dish with warmth and complexity.
Nutritional Information (Approximate per Serving)
(Based on 6 servings)

Calories: 450
Total Fat: 28g
Saturated Fat: 10g
Cholesterol: 120mg
Sodium: 500mg
Carbohydrates: 8g
Fiber: 1g
Sugar: 3g
Protein: 35g
Tips for Success
Quality Oxtails : Look for well-marbled oxtails with plenty of connective tissue—they’ll yield the richest flavor and juiciest results.
Searing Importance : Don’t skip the searing step—it adds color and locks in flavors.
Thickening Sauce : If the sauce seems too thin after cooking, whisk in a slurry of cornstarch and water during the final minutes of simmering.
Variations
Spicy Kick : Add diced jalapeños or cayenne pepper to the aromatics for heat lovers.
Coconut Milk Twist : Substitute some of the broth with coconut milk for a creamy, tropical-inspired take.
Pressure Cooker Method : Brown the oxtails first, then pressure cook with the liquid base and aromatics for about 90 minutes for quicker results.
With their velvety texture and robust, savory sauce, these Most Tender Oxtails Ever are pure comfort in every bite. Pair them with a side of steamed greens or crusty bread for dipping, and prepare to be wowed!