Easy Braised Oxtails Recipe

Oxtail, once regarded as a lesser cut of meat, has transformed into a prized ingredient in kitchens around the world. This humble cut, known for its rich, savory flavor and tender texture, is now a favorite in a variety of cuisines. When braised oxtail takes on an exquisite depth of flavor, becoming melt-in-your-mouth tender and imbued with a hearty, gelatinous richness.

Braised oxtails have evolved from a comfort food staple into a gastronomic delight, prized by food enthusiasts for their ability to hold intense, complex flavors while remaining deeply satisfying.

The popularity of oxtail has soared in recent years, not only because of its affordability but also due to its versatility and ability to elevate the simplest of dishes. Whether it’s served in a stew, as the star of a braise, or paired with bold, aromatic sides, braised oxtails have captured the attention of both professional chefs and home cooks alike.

Why Braise Oxtail?

Braising oxtail is a process that transforms this tough cut of meat into something extraordinary. Oxtail is primarily composed of dense muscle and connective tissue, which, when cooked using dry-heat methods, can result in a tough and chewy texture. However, braising, which involves cooking the meat in a flavorful liquid at a low temperature for an extended period, breaks down the connective tissues and collagen. This process effectively melts the cartilage and fibers, allowing the meat to become tender and fall off the bone.

One of the key benefits of braising oxtail is the creation of gelatin. As the connective tissues break down, collagen is released into the braising liquid, which thickens and enriches the sauce. This results in a mouthwatering, flavorful gravy that coats the meat, enhancing every bite with its deep, savory flavor. The long cooking process also allows the oxtail to absorb the flavors of the braising liquid, making it one of the most satisfying and flavorful cuts of meat.

The Perfect Braised Oxtails Recipe: Ingredients You’ll Need

To create a mouthwatering braised oxtail, it’s important to use the right ingredients and balance the flavors. Here’s everything you’ll need to make the perfect braised oxtails:

• 3 to 4 pounds oxtail, cut into pieces (about 3 to 4-inch sections)
• 1/4 cup canola oil (for searing)
• 2 to 3 medium onions, diced
• 2 to 3 cloves garlic, crushed
• 1 cup red wine (for depth and acidity)
• 4 cups beef stock (for rich, savory flavor)
• 1/4 cup tomato paste (adds sweetness and depth)
• 2 to 3 bay leaves (for earthy, aromatic flavor)
• 1 teaspoon whole black peppercorns (for a touch of heat)
• 1 sprig of fresh rosemary (adds fragrance and flavor)
• 1/4 teaspoon Kosher salt, or to taste
• 1 dash freshly ground black pepper, or to taste
• 1 tablespoon unsalted butter (for making a roux)
• 1 tablespoon all-purpose flour (for thickening the sauce)

Kitchen Equipment

• Large pot or Dutch oven
• Cutting board and knife
• Wooden spoon
• Strainer
• Slow cooker or pressure cooker (optional, for quicker cooking)

How to Brown Oxtail Before Braising

Browning the oxtail before braising it is a crucial step in developing deep, rich flavors. The Maillard reaction, which occurs when meat is seared, creates a caramelized exterior that enhances both the taste and appearance of the oxtail. Here’s how to get the perfect brown crust:

• Let the meat rest: Allow the oxtail to sit at room temperature for about 10-15 minutes before cooking. This ensures more even cooking.
• Dry the oxtail thoroughly: Pat the oxtail pieces dry with paper towels to remove excess moisture. This will help the meat sear properly.
• Sear in batches: Heat the oil in a large pan until it shimmers. Brown the oxtail pieces in batches, being careful not to overcrowd the pan, as this can cause the meat to steam instead of sear.

Once browned, the oxtail is ready to be braised, with all the flavors from the searing process locked in.

Step-by-Step Guide to Cooking Braised Oxtails Like a Pro

Now that you have your oxtail browned follow this step-by-step guide to create a flavorful braised oxtail dish:

1. Preheat your oven to 300°F (150°C). While the oven heats up, pat the oxtail pieces dry with paper towels to remove any excess moisture.
2. Sear the oxtails: Heat the canola oil in a large Dutch oven over medium-high heat. Brown the oxtail pieces in batches, making sure to develop a deep, golden-brown crust on each side. Set the browned oxtails aside.
3. Sauté onions and garlic: In the same pot, add the diced onions and crushed garlic. Sauté them until soft and aromatic, about 5 minutes.
4. Deglaze with red wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. These bits, known as fond, are packed with flavor.
5. Add the braising ingredients: Return the oxtails to the pot, then stir in the tomato paste, beef stock, bay leaves, peppercorns, and rosemary. Season with salt and pepper to taste.
6. Bring to a boil: Allow the liquid to come to a boil before covering the pot and placing it in the oven.
7. Braise the oxtail: Let the oxtails braise in the oven for about 3 hours or until the meat is tender and falls off the bone easily.
8. Cool and strain: Remove the pot from the oven and let the oxtails cool in the braising liquid. Once cooled, strain out about 2 cups of the liquid, discarding the solids, and skim off the fat.
9. Make a roux: In a separate saucepan, melt the butter and whisk in the flour. Cook for 2 minutes until golden.
10. Thicken the sauce: Slowly whisk the strained braising liquid into the roux, then simmer until thickened to your desired consistency.
11. Final touches: Taste the sauce and adjust the seasoning with more salt and pepper as needed. Remove the oxtails from the pot, place them on a serving platter, and spoon the thickened sauce over the meat.

Serving Ideas: How to Enjoy Braised Oxtails

Braised oxtails are best served with dishes that can soak up the rich, flavorful sauce. Here are some ideas to enhance your meal:

• Pasta: Serve the braised oxtails over a bed of al dente pasta, allowing the sauce to coat the noodles.
• Rice: A fluffy bowl of rice makes an excellent base for the oxtail and its savory sauce.
• Mashed potatoes: Creamy mashed potatoes are perfect for soaking up the gelatin-rich sauce.
• Polenta: The soft, cornmeal base complements the tender oxtail beautifully.
• Crusty bread: For dipping and sopping up the rich gravy, a loaf of crusty bread is the perfect accompaniment.

Tips and Tricks for Perfect Braised Oxtails Every Time

• Better as it sits: The flavor of braised oxtails deepens as it sits. This dish is a great make-ahead option and can be refrigerated for up to 4 days.
• Troubleshooting: If your oxtails aren’t as tender as you’d like, return them to the pot and continue cooking for another 30-60 minutes, checking every 20 minutes.

People Also Ask

What is the meaning of braised oxtail?

Braised oxtail refers to oxtail that has been cooked slowly in liquid until tender, allowing the flavors to deepen and the meat to become melt-in-your-mouth tender.

What is an oxtail in cooking?

Oxtail is the tail of an ox, typically cut into segments and used in stews or braised dishes due to its rich flavor and gelatinous texture.

What animal is oxtail meat?

Oxtail meat comes from the tail of cattle, particularly from older cows or oxen, known for its rich flavor and texture.

Why is oxtail so expensive?

Oxtail is expensive because it is a relatively small cut from the animal, and the preparation and cooking process (such as braising) takes time and care.

Which country makes the best oxtail?

Countries with rich culinary traditions, such as Jamaica, the UK, and parts of Africa, have perfected various oxtail dishes, each with unique flavors and techniques.

Is oxtail a healthy meat?

Oxtail is high in protein and rich in collagen, which is good for joint health, but it can also be high in fat, so it should be enjoyed in moderation.

Conclusion

Braised oxtails are a truly comforting dish that belongs on your dinner table. The slow-cooked meat, rich in gelatin and flavor, is a delight to the senses. With the right technique and a little patience, you can master the braised oxtail recipe and create a meal that will be remembered for its depth of flavor and tender texture.