Oxtail Recipe
Oxtails do not come from oxen. They are the tail of the common cow and are one of the […]
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Ingredients
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Braising oxtail
Aromatics & vegetables
Liquids & finishing
Method
Braising oxtail
- 1
Prep and season
Pat oxtail pieces dry with paper towels. Season all over with kosher salt and freshly ground black pepper.
- 2
Dredge
Place the flour in a shallow bowl or plate. Lightly dredge each oxtail piece in the flour, shaking off excess. This helps with browning and thickens the braising liquid slightly.
- 3
Brown the oxtail
Heat a heavy Dutch oven or large ovenproof pot over medium-high heat. Add vegetable oil and let it shimmer. In batches if necessary, add oxtail pieces and brown on all sides, about 3–5 minutes per side, until deep golden. Transfer browned pieces to a plate and set aside.
Aromatics & vegetables
- 4
- 5
Add tomato paste and spices
Stir in tomato paste and cook for 1–2 minutes to remove the raw flavor. Add bay leaves, thyme sprigs, and whole peppercorns and stir to combine.
Liquids & finishing
- 6
Deglaze with wine
Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Bring the wine to a gentle boil and reduce by about half, 3–5 minutes.
- 7
Add stock and return oxtail
Return browned oxtail pieces to the pot. Add beef stock until the oxtail is nearly submerged (about 3/4 to fully covered). Stir in Worcestershire sauce, soy sauce (if using), and brown sugar or honey (if using). Bring the liquid to a simmer.
- 8
Braise
Cover the pot with a tight-fitting lid and transfer to a preheated oven at 300°F (150°C). Braise until the meat is very tender and falling from the bone, about 2.5 to 3.5 hours. Alternatively, continue to simmer gently on the stovetop over low heat for the same amount of time, checking occasionally to ensure a gentle simmer and adequate liquid.
- 9
Reduce and finish sauce
When oxtail is tender, carefully remove the oxtail pieces and keep warm. Strain the braising liquid into a saucepan, discarding thyme sprigs, bay leaves, and peppercorns (or skim solids if preferred). Skim off excess fat from the surface. Simmer the liquid over medium-high heat until reduced to a glossy sauce, about 8–12 minutes. Whisk in butter if desired for a richer finish. Adjust seasoning with salt and pepper to taste.
- 10
Serve
Return oxtail to the sauce to coat, or spoon sauce over plated oxtail. Garnish with chopped fresh parsley. Serve over creamy mashed potatoes, polenta, or buttered noodles, and offer additional sauce at the table.
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