Braised Oxtail Recipe
Make Braised Oxtail Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Braise
Finishing & Garnish
Method
Main Braise
- 1
Prep and Season
Pat oxtail pieces dry with paper towels. In a shallow dish, combine flour, 1 tsp kosher salt and 1 tsp black pepper. Dredge each oxtail piece lightly in the flour, shaking off excess.
- 2
Brown the Oxtail
In a large Dutch oven or heavy-bottomed oven-safe pot, heat vegetable oil and butter over medium-high heat until shimmering. Add oxtail pieces in a single layer (work in batches to avoid crowding). Brown on all sides, about 3–4 minutes per side, until deep mahogany. Transfer browned pieces to a plate.
- 3
- 4
Build the Sauce
Stir in tomato paste and cook 1–2 minutes, scraping browned bits from the bottom. Pour in red wine to deglaze, scraping up fond; simmer until wine is reduced by about half (2–4 minutes). Return oxtail to the pot. Add beef stock, thyme sprigs, bay leaves, Worcestershire sauce and brown sugar. The liquid should come about halfway up the oxtail pieces; add a bit more stock or water if needed.
- 5
Braise
Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the meat is very tender and falling off the bone, about 2.5–3 hours. Alternatively, simmer gently on the stovetop over low heat, partially covered, for the same time.
Finishing & Garnish
- 6
Strain and Reduce
When oxtail is tender, remove the pot from the oven. Carefully transfer the oxtail pieces to a serving dish and tent with foil. Pour the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Skim off excess fat from the surface (or chill briefly and remove solidified fat).
- 7
Adjust and Thicken (optional)
Bring the strained liquid to a simmer and reduce until slightly thickened, about 8–12 minutes. For a glossy, slightly thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, then whisk into the simmering sauce and cook 1–2 minutes until clear. Taste and adjust seasoning with salt, pepper or a splash more Worcestershire if needed. Stir in lemon zest for brightness if using.
- 8