What makes a hearty braise so irresistible on a chilly evening? This braised oxtails recipe is a perfect homemade solution for a comforting weeknight dinner, featuring tender oxtails in rich gravy, slow-cooked to perfection with red wine and fresh thyme. Save this idea for a cozy night in.

Braised Oxtails Recipe

Introduction

Imagine a dish that’s both hearty and elegant, perfect for a cold winter’s night or a special occasion. Braised oxtails are just that – a culinary masterpiece that combines the richness of slow-cooked meat with the depth of flavorful spices and herbs. And the best part? It’s incredibly easy to make, requiring minimal effort for a truly impressive result. Using everyday ingredients, you can create a meal that’s not only delicious but also visually stunning, sure to impress your family and friends. In this article, we’ll guide you through the process of preparing the perfect braised oxtails, from the initial preparation to the final presentation.

Why This Works

• Flavor balance and ingredient accessibility: The combination of oxtails, vegetables, and spices creates a harmonious balance of flavors that’s both comforting and sophisticated. Plus, the ingredients are easily found in most supermarkets, making it a practical choice for any home cook.
• Ease of preparation: Despite its impressive presentation, braised oxtails are surprisingly easy to prepare. The slow-cooking process means that once you’ve browned the oxtails and added the vegetables and spices, you can simply let the dish cook, unattended, for a few hours.
• Impressive results with minimal effort: The long cooking time may seem intimidating, but trust us, the end result is well worth the wait. The oxtails will be tender and falling off the bone, the sauce rich and flavorful, and the presentation, with the oxtails nestled among the vegetables, is sure to impress even the most discerning diners.

Key Ingredients

The star of the show is, of course, the oxtails themselves. You’ll need about 2 pounds of oxtails, which can be found at most butcher shops or specialty meat markets. In addition to the oxtails, you’ll need a variety of aromatics, including onions, carrots, and celery, as well as some garlic and fresh thyme. For the braising liquid, you’ll need a combination of red wine and beef broth, which adds depth and richness to the dish. Finally, you’ll need some tomato paste and a bit of brown sugar to balance out the flavors. If you can’t find oxtails, you can substitute with short ribs or beef shanks, although the cooking time may vary.

Instructions

1. Step 1: Begin by prepping the oxtails and aromatics. Rinse the oxtails under cold water, then pat them dry with paper towels. Chop the onions, carrots, and celery into large chunks, and mince the garlic. Fresh thyme should be chopped as well, and set aside for later use.
2. Step 2: Heat a couple of tablespoons of oil in a large Dutch oven over medium-high heat. Brown the oxtails on all sides, removing them from the pot once they’re nicely browned. Add the chopped aromatics to the pot and cook until they’re softened and lightly browned, stirring occasionally. Add the garlic and cook for an additional minute, stirring constantly to prevent burning.
3. Step 3: Add the red wine to the pot, scraping up any browned bits from the bottom. Bring the wine to a boil, then add the beef broth, tomato paste, and brown sugar. Stir to combine, then return the oxtails to the pot. Cover the pot with a lid and transfer it to the oven. Braise the oxtails for 2 1/2 to 3 hours, or until they’re tender and falling off the bone.
4. Step 4: Remove the pot from the oven and let it cool slightly. Remove the oxtails from the pot and set them aside on a plate. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids. Skim off any excess fat that rises to the surface, then bring the liquid to a boil. Reduce the heat to a simmer and cook until the sauce has thickened slightly, stirring occasionally. Return the oxtails to the pot and simmer until they’re coated in the sauce. Serve the oxtails hot, garnished with fresh thyme and crusty bread on the side.

Handy Tips

• When browning the oxtails, make sure to get a nice crust on them, as this will add texture and flavor to the final dish. Don’t overcrowd the pot, as this can prevent the oxtails from browning evenly.
• If you don’t have red wine, you can substitute with a combination of beef broth and a bit of vinegar. However, keep in mind that the flavor will be slightly different.
• To prevent the sauce from becoming too thick, make sure to stir it occasionally as it simmers. You can also add a bit more beef broth if the sauce becomes too thick.

Heat Control

When cooking the oxtails, it’s essential to maintain a consistent oven temperature. The ideal temperature for braising is between 300°F and 325°F, as this allows for slow and even cooking. Make sure to check the oxtails occasionally to ensure they’re not overcooking. You can check for doneness by inserting a fork into the meat – if it slides in easily, the oxtails are done.

Crunch Factor

The texture of the oxtails should be tender and falling off the bone, while the sauce should be rich and velvety. To achieve this, make sure to cook the oxtails low and slow, and don’t overcook them. You can also add some crunchy elements to the dish, such as toasted bread or crispy vegetables, to provide a nice contrast in texture.

Pro Kitchen Tricks

• To make the dish more visually appealing, you can add some fresh herbs or edible flowers to the pot during the last 30 minutes of cooking. This will infuse the sauce with fresh flavors and add a pop of color to the dish.
• If you’re short on time, you can braise the oxtails in a pressure cooker instead of the oven. This will reduce the cooking time to about 30 minutes, although the results may vary.
• To make cleanup easier, make sure to deglaze the pot with a bit of liquid after browning the oxtails. This will prevent any sticky bits from forming and make it easier to clean the pot.

Storage Tips

• The braised oxtails can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Make sure to cool the dish to room temperature before refrigerating or freezing, and reheat it gently before serving.
• When reheating the oxtails, make sure to heat them gently over low heat, stirring occasionally, to prevent the sauce from breaking or the meat from becoming tough.
• The best containers for storing the oxtails are airtight containers or zip-top bags, as these will prevent the dish from drying out or absorbing any odors from the refrigerator or freezer.

Gift Packaging Ideas

While braised oxtails may not be the most obvious gift idea, they can actually make a lovely and thoughtful present for friends or family members. Consider packaging the oxtails in a decorative jar or container, along with some crusty bread and a side of roasted vegetables. You can also add a few fresh herbs or edible flowers to the jar for a pop of color and freshness. Simply tie the jar with a ribbon and add a gift tag, and you have a unique and delicious gift that’s sure to impress.

Flavor Variations

• Different spices: You can add different spices to the pot to give the oxtails a unique flavor. Some options include paprika, cumin, or coriander.
• Creative toppings: Consider adding some creative toppings to the oxtails, such as toasted breadcrumbs, crispy onions, or a dollop of sour cream.
• Ingredient swaps: You can swap out some of the ingredients in the recipe to give the oxtails a different flavor. For example, you could use short ribs instead of oxtails, or substitute the red wine with a different type of wine or broth.

Troubleshooting

• Texture problems: If the oxtails are not tender, it may be because they were not cooked for a sufficient amount of time. Try cooking them for an additional 30 minutes to an hour, or until they’re tender and falling off the bone.
• Ingredient replacements: If you don’t have a particular ingredient, you can try substituting it with something else. For example, you could use beef broth instead of red wine, or substitute the tomato paste with a bit of ketchup.
• Over/undercooking signs: If the oxtails are overcooked, they may be dry and tough. If they’re undercooked, they may be raw and chewy. Make sure to check the oxtails occasionally as they cook to ensure they’re not overcooking or undercooking.

FAQs

• Can I freeze it? Yes, the braised oxtails can be frozen for up to 2 months. Simply cool the dish to room temperature, then transfer it to an airtight container or zip-top bag and store it in the freezer.
• Is it gluten-free? The braised oxtails are gluten-free, although the red wine may contain some gluten. If you’re cooking for someone with gluten intolerance, you can substitute the red wine with a gluten-free alternative.
• Can I double the recipe? Yes, you can double the recipe if you need to feed a larger crowd. Simply multiply all the ingredients by two and cook the oxtails in a larger pot or Dutch oven.

Conclusion

Braised oxtails are a true culinary delight, and with this recipe, you can create a dish that’s both impressive and delicious. Whether you’re cooking for a special occasion or just a cozy night in, this recipe is sure to become a favorite. So go ahead, give it a try, and enjoy the rich, tender flavors of braised oxtails. And don’t forget to experiment with different spices and ingredients to make the dish your own – after all, that’s the fun of cooking!