1. Brown the Oxtail
- Pat oxtail pieces dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Sear oxtail on all sides until deeply browned. Remove and set aside.
2. Build the Flavor Base
- In the same pot, sauté onion, carrots, and celery until softened.
- Stir in garlic and cook for 1 minute.
- Add tomato paste and cook for 2 minutes to deepen the flavor.
3. Deglaze and Simmer
- Pour in red wine, scraping up browned bits from the bottom.
- Add beef broth, diced tomatoes, thyme, bay leaves, and paprika. Stir well.
- Return oxtail to the pot, making sure pieces are mostly submerged.
4. Braise Slowly
- Cover pot and simmer on low heat for 3–4 hours, or until meat is fork-tender and falling off the bone.
- (Alternatively, cook in a 325°F / 160°C oven for 3 hours, or in a slow cooker on low for 6–8 hours.)
5. Serve
- Remove bay leaves and thyme sprigs.
- Skim excess fat from the top of the sauce if needed.
- Garnish with fresh parsley and serve hot.
Tips for Success
- For a thicker gravy, remove oxtail at the end and simmer sauce uncovered until reduced.
- Refrigerating overnight enhances the flavor — and makes it easier to skim excess fat.
- Use high-quality beef broth for the best depth of flavor.
- Pair with starchy sides to soak up the sauce.
Serving Ideas
- Over creamy mashed potatoes or polenta.
- With rice and sautéed greens for a complete meal.
- With crusty bread to mop up the rich sauce.
Final Thoughts
This Braised Oxtail Recipe is the ultimate comfort dish — rich, tender, and full of deep, beefy flavor. Slowly cooked in a savory sauce until it falls off the bone, it’s a dish that feels both rustic and luxurious. Whether you’re cooking for family or hosting guests, this recipe is guaranteed to impress.