Braised oxtails are a rich and flavorful dish that’s perfect for a comforting meal. Slow-cooked to tender perfection in a savory sauce, this dish is sure to impress. Let’s dive into the details to create this mouthwatering braised oxtails recipe!
Ingredients
- Oxtails: 3 pounds (1.4 kg), trimmed of excess fat
- Salt: 1 teaspoon
- Black pepper: 1 teaspoon
- Olive oil: 2 tablespoons
- Onion: 1 large, chopped
- Carrots: 2 large, chopped
- Celery: 2 stalks, chopped
- Garlic: 4 cloves, minced
- Tomato paste: 2 tablespoons
- Red wine: 1 cup (240ml)
- Beef broth: 4 cups (960ml)
- Bay leaves: 2
- Thyme: 1 teaspoon, dried (or 2-3 sprigs fresh)
- Allspice berries: 5-6 (optional)
- Worcestershire sauce: 2 tablespoons
- Soy sauce: 1 tablespoon
- Brown sugar: 1 tablespoon (optional, for a hint of sweetness)
- Fresh parsley: Chopped, for garnish
Equipment
- Dutch oven or large heavy-bottomed pot: For browning and braising the oxtails.
- Tongs: For turning the oxtails.
- Measuring cups and spoons: To measure ingredients accurately.
- Wooden spoon or spatula: For stirring.
- Knife and cutting board: For chopping vegetables.