Savory Braised Oxtails with Herb-Infused Sauce: A Slow-Cooked Masterpiece

🍳 Preparation

1. Prepare and Season the Oxtails

Pat the oxtails dry with paper towels—this step is essential for proper browning. Season generously with salt and black pepper, then lightly dust with flour. The flour helps create a golden crust and slightly thickens the sauce as it cooks.

2. Sear the Oxtails

In a large, heavy-bottomed Dutch oven or braising pot, heat olive oil over medium-high heat. Add the oxtails in batches, searing them on all sides until they develop a deep brown crust—about 2–3 minutes per side.

Remove the browned oxtails and set them aside on a plate. Don’t rush this step—the caramelization adds rich, complex flavor to the finished dish.

3. Build the Flavor Base

Reduce the heat to medium and add the onions, carrots, and celery to the pot. Sauté for 5–6 minutes, stirring occasionally, until softened and lightly browned.

Add the garlic and tomato paste, cooking for another 1–2 minutes until fragrant and the tomato paste darkens slightly.

Deglaze the pot by pouring in the red wine, scraping up any browned bits stuck to the bottom—these are flavor gold. Allow the wine to simmer and reduce by half, about 4–5 minutes.

4. Braise the Oxtails

Return the oxtails to the pot, nestling them into the vegetables. Pour in the beef broth until the meat is just covered. Add rosemary, thyme, bay leaves, Worcestershire sauce, and smoked paprika (if using).

Bring the mixture to a gentle simmer, then cover the pot tightly with a lid.

Reduce the heat to low and let the oxtails braise slowly for 2 ½ to 3 hours, or until the meat is fork-tender and nearly falling off the bone.

(Alternatively, you can place the covered pot in a preheated oven at 325°F (165°C) for the same cooking time.)

5. Finish the Sauce

Once the oxtails are tender, carefully remove them from the pot and set aside.

Strain the braising liquid through a fine mesh sieve into a clean saucepan, pressing on the solids to extract every bit of flavor. Discard the herbs and vegetables.

Simmer the strained sauce over medium heat for 10–15 minutes, allowing it to reduce and thicken slightly. Stir in butter to create a glossy finish and add richness.

Return the oxtails to the sauce, coating them evenly. Simmer for a few minutes more to rewarm and let the flavors marry.