Braised oxtails are a classic dish that results in incredibly tender meat and a rich, flavorful sauce. This recipe showcases the beauty of slow cooking tough cuts of beef until they become melt-in-your-mouth tender. Oxtails, traditionally used in this dish, can often be found at supermarkets, but you can also use other cuts like short ribs, lamb shanks, boneless lamb or pork shoulder, beef chuck or brisket, or bone-in chicken thighs. The long cooking time allows the meat to develop its full potential, creating a thick and glossy sauce that will leave you craving more. Whether you’re serving it immediately or planning to reheat it, this braised oxtails recipe is sure to impress.
MAKES: 4 servings
TIME: At least 2 hours
INGREDIENTS:
- 1 tablespoon extra virgin olive oil
- 4 ounces good slab bacon, cut into small cubes
- 3 to 4 pounds oxtails, cut into 2-inch lengths
- Salt and freshly ground black pepper
- 1 large onion, chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 head garlic, excess papery skin removed, halved crosswise
- 1 cup dry white wine
- 2 bay leaves
- 3 or 4 sprigs fresh thyme
- 1 medium to large tomato, roughly chopped (canned is fine; drain it first)
- Beef or chicken stock (or water, if necessary)
- Chopped fresh parsley leaves for garnish
INSTRUCTIONS:
- Preheat the oven to 300°F.
- Heat the olive oil in a large pot with a lid or a Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until it becomes crisp and releases most of its fat, approximately 10 minutes. Use a slotted spoon to remove the bacon and set it aside. Increase the heat to medium-high and add the oxtails to the pot. Cook the oxtails, turning them to ensure even browning, and season them with salt and pepper. Continue cooking until the meat is brown and crispy all over, for at least 10 minutes. Remove the oxtails from the pot using a slotted spoon.
- Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Season with salt and pepper, and cook, stirring occasionally, until the onion softens, approximately 5 minutes. Add the garlic and cook for an additional minute. Pour in the white wine and let it bubble for a minute. Return the oxtails and bacon to the pot, and add the bay leaves, thyme, and tomato. Stir all the ingredients together.
- Cover the pot and transfer it to the oven. Allow the oxtails to cook for at least 2 hours, checking on them after an hour and adding more liquid (stock, water, or wine) if the mixture becomes dry. The meat should be extremely tender, almost falling off the bone. Taste and adjust the seasoning as desired. If the sauce is too watery, you can reduce it over high heat until it thickens to your liking.
- Garnish the braised oxtails with chopped fresh parsley. Serve immediately, or refrigerate the dish, covered, for up to 2 days before reheating.
VARIATION:
- Braised Oxtails with Capers: Omit the bacon, carrots, celery, bay leaves, and thyme. Add another onion and 3 or 4 roasted red peppers (chopped) instead. Use red wine instead of white. In Step 2, cook 2 chopped onions as directed, then add minced garlic and chopped tomatoes (canned, with their liquid). Stir and add ground cumin, fresh or dried oregano leaves, ground allspice, and freshly ground black pepper. Bring the mixture to a boil and cook until it thickens slightly, around 15 minutes. Add capers (with some of their juice) and return the oxtails to the pot. Proceed with the rest of the recipe.
Enjoy the tender, flavorful meat and rich sauce of these braised oxtails. Whether you stick with the classic version or try the caper variation, this dish promises a memorable dining experience.
