Braised oxtail is a dish that wrangles the senses, coaxing out deep flavors that only come from hours of careful, loving cooking. This recipe is not just a meal; it’s an experience. The rich, gelatinous meat and aromatic broth makes it a stellar choice for cozy nights or special gatherings. I remember the first time I tried braised oxtail—it was served at a holiday dinner with friends, and it quickly became my go-to recipe for impressing guests.
What makes this recipe special
So, why should you head to the kitchen and whip up this braised oxtail dish? For starters, it’s a unique, budget-friendly option that transforms an often-overlooked cut of meat into something truly unforgettable. It’s perfect for Sunday dinners or holiday feasts, where comfort food reigns supreme. The long, slow cooking process melds the flavors beautifully, creating a comforting dish that’s sure to please even the pickiest eaters.
“This braised oxtail is hands down the best I’ve ever tasted! The meat literally falls off the bone, and the sauce is to die for!” — Sarah J.
The cooking process explained
This recipe may sound a bit involved, but its charm lies in simplicity. The process involves browning the oxtail, sautéing aromatic vegetables, and then letting everything simmer to tender perfection. It’s a harmonious blend of flavors with just the right balance of richness and depth. You can expect about 3-4 hours of leisurely cooking—ideal for a lazy afternoon or an evening in. Here’s how it all comes together:
Key ingredients
To cook up this delightful dish, here’s what you’ll need:
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, chopped
- 4 pounds oxtail, cut into pieces
- Salt and pepper to taste
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 2 tablespoons tomato paste
- Fresh herbs for garnish (optional)
Feel free to experiment a little! You can use chicken broth instead of beef broth, and if you’re out of fresh ginger, a little ground ginger can work too.
