Braised Oxtail Recipe
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Braised Oxtail Recipe: A Deeply Flavorful, Fall-Off-the-Bone Comfort Classic
Few dishes deliver comfort quite like a pot of slow-braised oxtail. Rich, tender, and impossibly flavorful, oxtail transforms through long, slow cooking into one of the most luxurious comfort foods imaginable. The meat becomes buttery and succulent, the broth thickens into a glossy gravy, and vegetables absorb layers of savory depth. It’s a recipe rooted in tradition, found across cultures—from Caribbean kitchens to Southern tables—and always cooked with patience and love.
Whether you’re preparing a weekend family meal or impressing guests with a hearty, soul-warming dish, this Braised Oxtail Recipe guarantees unforgettable flavor. The aroma alone—red wine, garlic, herbs, and slow-simmering beef—is enough to make anyone hover near the kitchen in anticipation.
Why This Recipe Works
Slow cooking creates incredible tenderness—the meat literally falls off the bone.
Rich, layered flavor from aromatics, wine or broth, and caramelized vegetables.
Make-ahead friendly—tastes even better the next day.
A classic comfort dish perfect for cold nights or special dinners.
Ingredients
For the Oxtail
3–4 lbs oxtail pieces
Salt and black pepper
2–3 tbsp oil (olive or vegetable)
For the Braising Liquid
1 large onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 tbsp tomato paste
1–2 cups red wine (optional but recommended)
3 cups beef broth
2 bay leaves
1–2 sprigs fresh thyme
1 tbsp Worcestershire sauce
Optional: 1 tsp smoked paprika for depth
Finishing Options
1 tbsp cornstarch + 1 tbsp water (for thickening)
Fresh parsley for garnish
Instructions
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