Ingredients
For the oxtail
- 1–1.5 kg oxtail pieces
- Salt & black pepper
- 2–3 tbsp flour (for light coating)
- 2 tbsp oil
Aromatics
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Braising liquid
- 2 cups beef broth
- 1 cup red wine (optional but recommended)
- 2 tbsp tomato paste
- 1 can (400g) crushed tomatoes
Herbs & flavor
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika
- Optional: rosemary or a pinch of chili flakes
🍳 Instructions
1. Season & sear
- Pat oxtail dry, season with salt and pepper, then lightly dust with flour.
- Heat oil in a heavy pot (Dutch oven works best).
- Sear oxtail on all sides until browned. Remove and set aside.
2. Build the base
- In the same pot, sauté onion, carrots, and celery until softened.
- Add garlic and cook for another minute.
- Stir in tomato paste and cook until slightly darkened.
3. Deglaze & combine
- Pour in red wine (if using) and scrape up browned bits.
- Add crushed tomatoes, broth, herbs, and spices.
- Return oxtail to the pot.
4. Slow braise
Stovetop:
- Cover and simmer on very low heat for 2.5–3.5 hours.
Oven:
- Cover and cook at 160°C (325°F) for 3–4 hours.
You’ll know it’s ready when the meat is tender and nearly falling off the bone.
5. Finish
- Skim excess fat from the surface.
- Simmer uncovered for 10–15 minutes if you want a thicker sauce.
- Adjust salt and pepper.
🍽️ Serving Ideas
- Creamy mashed potatoes
- Buttered rice or polenta
- Crusty bread to soak up the sauce
🔥 Tips
- The dish tastes even better the next day—flavors deepen overnight.
- If you want a richer finish, stir in a small knob of butter at the end.
- Add mushrooms or potatoes in the last hour for a heartier dish.
