Braised Oxtail Recipe

Prepare the oxtail

Pat oxtail pieces dry with paper towels. Season evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust with 1 tbs all-purpose flour, shaking off excess.

Brown the oxtail

Heat a large Dutch oven over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When shimmering, add oxtail in a single layer (work in batches to avoid crowding). Brown all sides until deep mahogany, about 8–10 minutes per batch. Transfer browned oxtail to a plate.

Cook aromatics

Reduce heat to medium. Add diced onion, chopped carrots, and chopped celery to the pot. Sauté, stirring occasionally, until softened and beginning to caramelize, about 8 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes, scraping browned bits from the bottom.

Deglaze and build braising liquid

Pour in 1 cup dry red wine to deglaze, scraping the bottom with a wooden spoon. Let wine reduce by about half, 3–5 minutes. Return oxtail to the pot and pour in 3 cups beef stock so liquid comes about three-quarters up the oxtail pieces. Add 2 bay leaves and 3 sprigs fresh thyme. Bring to a gentle simmer.

Braise slowly

Cover the Dutch oven and transfer to a preheated oven at 325°F (160°C). Braise until meat is very tender and falling from the bone, about 2.5–3 hours. Check once after 90 minutes and skim any excess fat if desired.

Finish the braise

When oxtail is tender, remove from oven. Transfer oxtail to a tray and tent with foil to rest. Strain braising liquid into a saucepan, pressing on solids to extract flavor; discard solids and bay leaves and thyme stems. Skim fat from the surface with a spoon or refrigerate briefly and remove solidified fat.

Reduce sauce and finish seasoning

Bring strained braising liquid to a simmer and reduce by about one-third until slightly syrupy, about 8–12 minutes. Taste and adjust seasoning with 1 tsp salt (or to taste), 1 tsp red wine vinegar, and 2 tbs chopped fresh parsley. Return oxtail to the sauce to warm through for 5 minutes before serving.

Prep piquillo peppers

Drain jarred piquillo peppers well and pat dry. Stack and julienne into thin strips until you have about 8 oz.

Make the relish

In a small bowl combine 8 oz julienned piquillo peppers, 1 tbs extra-virgin olive oil, 1 minced shallot, 1 tsp fresh lemon juice, 1 tsp smoked paprika, 1 tsp honey, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Taste and adjust acid/salt as needed. Stir in 1 tbs thinly sliced chives. Let sit for at least 15 minutes for flavors to meld.

Optional warm finish

If you prefer the relish warm, gently heat 1 tbs olive oil in a small skillet over medium-low, add shallot and cook until translucent, add peppers and warm just until heated, then finish with lemon juice, honey, smoked paprika, salt, pepper, and chives.

Plate one or two oxtail segments per serving, spoon a generous ladle of reduced braising sauce around and over the meat. Spoon 2–3 tbs of the piquillo pepper relish on top or to the side for bright contrast.

Garnish with reserved chopped fresh parsley (about 1 tbs) and optional microgreens or chive blossoms. Serve immediately with mashed potatoes, creamy polenta, or crusty bread to soak up the sauce.