• Gather for an evening of meaty madness with our heavenly braised oxtail recipe. So juicy and tender it falls off of the bone.

    Braised oxtail

    Ingredients

    • 2 tablespoons extra virgin olive oil
    • 2 pounds oxtails
    • 1 teaspoon salt
    • ½ teaspoon ground black pepper
    • 2 carrots peeled and sliced
    • ½ cup onion diced
    • 2 tablespoons tomato paste
    • ½ cup red wine
    • 2 cups beef stock
    • 1 head garlic  top cut off to expose cloves
    • 2 sprigs fresh thyme
    • 2 sprigs fresh rosemary
    • 1 bay leaf
    • Salt and pepper to taste

    Instructions

    1

    Working in batches, add the oxtails to the pot and sear on all sides, cooking about 1-2 minutes on each side. Remove to plate once seared. 

    2

    Add the carrots and onion to the pot and sauté while stirring, until onions are softened, approximately 4-5 minutes. Stir in the tomato paste. 

    3

    Pour in the wine to deglaze the pan, scrape the bottom of the pan with a wooden spoon to release any browned bits. Bring this to a simmer. 

    4

    Pour in the beef broth, add the oxtails, garlic, herbs and stir to combine. 

    5

    Bring to a simmer, cover with lid and turn heat to low, gently simmer for 2 hours. Check every 30 minutes to stir and add additional broth if needed to keep the meat covered in liquid. 

    6

    Remove the lid and cook an additional 45 minutes to an hour to allow the sauce to reduce, meat should be tender. 

    7

    Taste and add additional salt if needed.

    8

    Serve the oxtails over mashed potatoes and spoon additional sauce over the top. 

    ALSO SEE: Oxtail in Guinness with chickpeas and spinach

    Oxtail in Guinness with chickpeas and spinach

     

     

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