Braised Oxtails with Rich Herb-Infused Sauce
A luxurious, slow-cooked dish where tender oxtails melt into a velvety red wine and vegetable sauce
Why This Recipe is Special
✅ Fall-off-the-bone tender after 4 hours of braising
✅ Complex, layered flavors from red wine reduction and aromatics
✅ Restaurant-quality presentation with silky smooth sauce
✅ Perfect for special occasions – impressive yet approachable
📝 Ingredients (Serves 4-6)
Main Components
- 3 lbs (1.4 kg) oxtails, trimmed of excess fat
- 2 tbsp vegetable oil (or bacon fat for extra richness)
Aromatics
- 1 large onion, diced
- 2 carrots, sliced into coins
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
Braising Liquid
- 1½ cups dry red wine (Cabernet or Merlot)
- 3 cups beef stock (homemade preferred)
- 2 tbsp tomato paste
Herbs & Seasonings
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tsp black peppercorns
- Salt to taste
Finishing Touches
- 1 tbsp balsamic vinegar (secret flavor booster)
- Fresh parsley, chopped
👨🍳 Step-by-Step Instructions
1. Sear the Oxtails (15 mins)
- Pat oxtails very dry – crucial for proper browning
- Heat oil in Dutch oven over medium-high heat
- Sear in batches until deep brown on all sides (5 mins per batch)
- Remove and set aside
2. Build Flavor Base (10 mins)
- In same pot, sauté onions, carrots, celery until caramelized
- Add garlic, cook 1 min until fragrant
- Stir in tomato paste, cook 2 mins to deepen flavor
3. Deglaze & Braise (5 mins active + 4 hours passive)
- Pour in red wine, scrape up browned bits
- Reduce by half (about 5 mins)
- Return oxtails, add stock (should nearly cover meat)
- Add thyme, bay leaves, peppercorns
- Cover and simmer on low 3-4 hours until fork-tender
4. Finish the Sauce (15 mins)
- Remove oxtails, keep warm
- Strain solids from liquid, discard herbs
- Purée vegetables into sauce (immersion blender ideal)
- Simmer sauce to coat the back of a spoon
- Stir in balsamic vinegar (brightens flavors)
5. Serve
- Return oxtails to sauce, heat through
- Garnish with parsley
- Chef’s touch: Grate orange zest over top
🔥 Pro Techniques
✔ Double sear – After initial browning, sear again before serving for crisp texture
✔ Oven alternative – Braise at 300°F (150°C) for more even heat
✔ Make ahead – Tastes better next day after flavors meld
🍽 Perfect Pairings
Classic Comfort
- Creamy polenta or mashed potatoes
- Buttered egg noodles
Elegant Dinner
- Truffle mashed cauliflower
- Roasted root vegetables
For Sopping Up Sauce
- Crusty baguette
- Yorkshire pudding
🔄 Storage & Reheating
- Fridge: 4 days in airtight container
- Freeze: 3 months (sauce separate from meat)
- Reheat: Gently in covered skillet with splash of broth
💡 Why This Beats Restaurant Versions
- No shortcuts – Real 4-hour braise for maximum collagen breakdown
- Customizable richness – Control salt/fat levels
- Silky sauce – Puréed vegetables create natural thickness
🎉 Final Verdict
These braised oxtails transform an humble cut into a luxurious experience – the kind of dish that makes everyone at the table pause after the first bite. The velvety sauce clinging to fork-tender meat is what culinary memories are made of.
Chef’s Challenge: Try adding 1 star anise to the braise for intriguing depth!
P.S. For next-level presentation, serve in shallow bowls with sauce pooled around, garnished with microgreens.