Braised oxtail is one of the most rewarding things you can cook on a Sunday afternoon. The process takes three hours but most of it is hands-off time in the oven. What you end up with is a pot of fall-from-the-bone beef in a braising liquid that is genuinely extraordinary.
Ingredients
- 1 package Beef Oxtail (segmented)
- Salt and black pepper
- 2 tablespoons beef tallow or neutral oil
- 1 large onion, diced
- 3 carrots, diced
- 3 stalks celery, diced
- 6 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups beef stock
- Fresh thyme, bay leaves
Method
Season and sear. Pat the oxtail segments completely dry and season generously with salt and pepper. In a Dutch oven over high heat, add tallow and sear the oxtail in batches — do not crowd the pan — until deeply browned on all sides. This takes 4 to 5 minutes per batch. Transfer seared pieces to a plate.
Build the braise. Reduce heat to medium. Add the onion, carrots, and celery to the same pot and cook 5 minutes until softened. Add garlic and tomato paste, cook 2 more minutes. Pour in the wine and scrape up any browned bits from the bottom of the pot. Add stock, thyme, and bay leaves. Nestle the oxtail back in, bone side down, so the meat is mostly submerged.
Braise. Cover tightly and place in a 325°F oven for 2.5 to 3 hours. The oxtail is done when a fork slides into the meat with almost no resistance and the meat pulls easily from the bone. Do not rush this step — connective tissue needs time.
Finish. Remove the oxtail pieces. Skim visible fat from the surface of the braising liquid. Place the pot over medium-high heat and reduce the liquid by about one-third until it coats a spoon. Taste and adjust salt. Return the oxtail to the pot.
Serve
Best served over mashed potatoes or creamy polenta with the reduced braising liquid spooned generously over everything. Crusty bread for the table is not optional.
Oxtail is available in our Organs & Bones collection.