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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Oxtail and seasoning
Aromatics and vegetables
Liquids and braising flavor
Finishing
Method
Oxtail and seasoning
- 1
Prepare oxtail
Pat the oxtail pieces dry with paper towels. Trim any excessive loose fat but keep the exterior fat for flavor. Season all sides evenly with the kosher salt and freshly ground black pepper.
- 2
Dust with flour
Lightly dust each oxtail piece with the all-purpose flour, shaking off excess. The flour will help create a brown crust and slightly thicken the braising liquid.
Aromatics and vegetables
- 3
- 4
Sear oxtail
Heat a large heavy-bottomed ovenproof pot or Dutch oven over medium-high heat. Add the vegetable oil and when shimmering, add oxtail pieces in a single layer (work in batches if needed). Sear 4–6 minutes per side until deeply browned. Transfer browned oxtail to a plate and keep warm.
- 5
Brown aromatics
Reduce heat to medium. If the pot is dry, add a touch more oil (about 1 tsp). Add the onion, carrots, and celery and cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes, stirring, until it darkens slightly.
Liquids and braising flavor
- 6
Deglaze and combine
Increase heat to medium-high and pour in the dry red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 2–4 minutes.
- 7
Add stock and herbs
Return the seared oxtail to the pot, nestling pieces into the vegetables. Add the beef stock, Worcestershire sauce, bay leaves, and thyme sprigs. The liquid should come about two-thirds of the way up the oxtail; add a little more stock or water if necessary.
- 8
Bring to simmer
Bring the pot to a gentle simmer on the stovetop. Cover with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Alternatively, keep on a very low simmer on the stovetop if you prefer.
- 9
Braise until tender
Braise in the oven until the oxtail is very tender and falling from the bone, about 2.5 to 3 hours. Check once halfway through to ensure liquid level is sufficient; add a splash of stock or hot water if it looks low.
Finishing
- 10
- 11
Reduce and strain sauce (optional)
If you prefer a smooth sauce, strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on vegetables to extract flavor, then discard solids. Simmer the strained liquid over medium heat until reduced and slightly thickened to sauce consistency, about 8–12 minutes. Alternatively, leave vegetables in the pot and simmer to reduce.
- 12
Finish sauce
Taste the sauce and adjust seasoning with salt and pepper as needed. Whisk in the butter (optional) to add gloss and richness. Return oxtail to the sauce to heat through for a minute or two.
- 13
Serve
Sprinkle chopped fresh parsley over the oxtail and sauce. Serve hot with mashed potatoes, polenta, or crusty bread to sop up the braising liquid.