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Instructions:
1. Prep the Oxtails
Start by trimming any excess fat from the oxtail pieces, although a bit of fat is ideal for flavor and tenderness. Pat the oxtails dry with paper towels to help them sear nicely.
2. Brown the Oxtails
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, add the oxtail pieces to the pot, searing them on all sides until they develop a rich brown crust. This step helps to deepen the flavor of the meat. Once browned, remove the oxtails and set them aside.
3. Sauté the Vegetables
In the same pot, add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables have softened and the onions are translucent. Add the garlic and cook for another 1-2 minutes until fragrant.
4. Add Tomato Paste and Spices
Stir in the tomato paste, Worcestershire sauce, ground allspice, and smoked paprika. Let the tomato paste cook for 2-3 minutes, allowing it to caramelize slightly and intensify in flavor. If you’re using any spices, this is the time to add them.
5. Deglaze with Wine
Pour in the red wine, scraping up any browned bits (fond) stuck to the bottom of the pot with a wooden spoon. This step not only helps with flavor but also ensures that you get all the tasty bits incorporated into the braise.
6. Add Broth and Herbs
Add the beef broth, bay leaves, and thyme to the pot, stirring to combine. Return the seared oxtails to the pot, making sure they’re submerged in the liquid. Bring the mixture to a simmer.
7. Braise the Oxtails
Once the liquid is simmering, reduce the heat to low and cover the pot. Let the oxtails braise for 3-4 hours, or until the meat is tender and easily pulls away from the bone. You can also transfer the pot to a preheated oven at 325°F (160°C) for the braising process if you prefer oven-braising.
8. Final Adjustments
Once the oxtails are done, taste the braising liquid and adjust the seasoning with salt and pepper. If the sauce needs thickening, you can remove the oxtails and vegetables, and reduce the liquid over medium-high heat for a few minutes until it reaches your desired consistency.
9. Serve and Enjoy
Serve the braised oxtails over mashed potatoes, rice, or polenta to soak up the flavorful sauce. Garnish with fresh parsley for a pop of color and a hint of freshness.
Tips for Perfect Braised Oxtails:
- Low and Slow: The key to braising oxtails is patience. The slow cooking process allows the collagen in the meat to break down, resulting in tender, juicy oxtails.
- Wine Substitutes: If you prefer not to cook with wine, you can substitute it with additional beef broth, though wine adds depth and complexity to the flavor.
- Vegetable Variations: Feel free to experiment with adding other vegetables such as parsnips or turnips for a different flavor profile.
- Make Ahead: This dish actually gets better after sitting for a day or two. The flavors continue to meld, making it an ideal dish to prepare in advance.
Why Braised Oxtails?
Oxtails are a collagen-rich cut of meat that becomes unbelievably tender when braised. The long cooking time breaks down the connective tissue, allowing the meat to fall off the bone in the most satisfying way. What makes braised oxtails particularly irresistible is the deep, savory flavor that develops during the slow cooking process.
This dish is perfect for those looking to try something a little different from the usual cuts of beef. It’s rich, flavorful, and incredibly satisfying. Plus, the broth can be used as a base for soups or sauces, ensuring nothing goes to waste.
Pairing Suggestions:
- Red Wine: A rich, full-bodied red like Cabernet Sauvignon, Merlot, or Malbec would pair wonderfully with braised oxtails.
- Side Dishes: Mashed potatoes, roasted vegetables, or buttered noodles are ideal accompaniments to this hearty dish.
- Bread: A thick slice of crusty bread is perfect for mopping up the savory sauce.
Braised oxtails are a wonderful way to turn a simple cut of meat into an extraordinary meal that will impress family and guests alike. The dish might take some time to prepare, but the end result is totally worth it—tender, flavorful oxtails with a sauce that is nothing short of sublime. Enjoy!
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