🍲 Braised Oxtail (Tender & Rich)
🛒 Ingredients
1.5–2 kg oxtail, cut into pieces
Salt & black pepper
2–3 tbsp vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 tbsp tomato paste
1 cup crushed tomatoes (optional but adds depth)
2 cups beef broth
1 cup red wine (optional, but recommended)
2 sprigs fresh thyme (or 1 tsp dried)
1 bay leaf
1 tsp paprika
1 tsp allspice (optional, for warmth)
👩🍳 Instructions
Season & Brown
Pat oxtail dry, season well with salt and pepper.
Heat oil in a heavy pot and brown the pieces on all sides (don’t rush this—it builds flavor). Remove and set aside.
Build the Base
In the same pot, sauté onion and carrots for 5 minutes.
Add garlic and cook another minute.
Stir in tomato paste and cook until slightly darkened.
Deglaze
Pour in red wine (if using) and scrape up browned bits from the bottom. Let it simmer for 2–3 minutes.
Braise
Add beef broth, crushed tomatoes, thyme, bay leaf, paprika, and allspice.
Return oxtail to the pot. Liquid should mostly cover the meat.
Slow Cook
Cover and simmer on low heat for 3–4 hours, or until the meat is fall-off-the-bone tender.
(You can also cook in the oven at 160°C for similar time.)
Finish
Skim excess fat from the top.
Taste and adjust seasoning.
Serve hot.
🍽️ Serving Ideas
Mashed potatoes
Steamed rice
Crusty bread to soak up the sauce
🔥 Tip
This dish actually tastes better the next day, once the flavors fully develop.
