Oxtails are a beloved cut of meat known for their rich flavor and tender texture when cooked low and slow. This braised oxtails recipe transforms this humble ingredient into a luxurious, melt-in-your-mouth dish perfect for cozy dinners or special occasions. The oxtails are slow-cooked in a savory broth with aromatic vegetables and herbs, resulting in a deeply flavorful and satisfying meal.
Introduction to Braised Oxtails
Imagine succulent oxtails, braised to perfection in a savory, aromatic broth, served over a bed of creamy mashed potatoes or alongside crusty bread. This dish is the epitome of comfort food, with its rich, deep flavors and tender meat. Braised oxtails are a classic dish in many cultures, each with its unique twist, but the method remains the same: slow-cooking to achieve ultimate tenderness and flavor.
The Richness of Oxtails
Oxtails are packed with connective tissue and marrow, which, when cooked slowly, break down to create a rich, gelatinous broth. The meat becomes incredibly tender, and the sauce develops a luxurious, thick consistency that’s perfect for spooning over rice, potatoes, or polenta.
Ingredients for Braised Oxtails
Before we begin, let’s gather all the necessary ingredients. This recipe serves 4-6 people, but it can easily be scaled up or down to suit your needs.
For the Oxtails:
- 3 pounds oxtails, cut into segments
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (optional)
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
For Garnish:
- Fresh parsley, chopped