Beef Oxtail

A deeply savory, aromatic, rich, and umami-packed dish. Prep Time: 25 minutes, Cook Time: 3 hours 30 minutes, Total Time: 3 hours 55 minutes. Skill Level: Intermediate (Requires proper searing and low-and-slow heat control). Yield: 4 to 6 servings. Shelf Life: Keeps refrigerated in an airtight container for 4 days; freezes well for up to 3 months. Reheated braises taste better the next day as flavors integrate.

Ingredients

• 4 lbs (1.8 kg) beef oxtails, excess fat trimmed
• 1 tbsp kosher salt & 1 tsp freshly cracked black pepper
• 2 tbsp high-heat cooking oil (avocado or vegetable oil)
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and sliced into rounds
• 2 stalks celery, finely diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1.5 cups (360 ml) dry red wine (Cabernet Sauvignon or Pinot Noir)
• 3 cups (710 ml) low-sodium beef stock
• 1 tbsp Worcestershire sauce
• 4 sprigs fresh thyme & 2 sprigs fresh rosemary
• 2 whole bay leaves

Instructions

1. Prep and Season: Pat the oxtails completely dry with paper towels. Season generously on all sides with kosher salt and black pepper.
2. Hard Sear (High Heat): Heat oil in a heavy Dutch oven over high heat until shimmering. Add oxtails in a single layer without crowding (work in batches if needed). Sear for 3-4 minutes per side until a deep, dark brown crust forms. Transfer browned oxtails to a plate.
3. Sauté Aromatics (Medium Heat): Lower heat to medium. Add onions, carrots, and celery to the residual rendered fat. Sauté for 6-8 minutes until soft and golden. Stir in minced garlic and cook for 1 minute until fragrant.
4. Build Base & Deglaze: Stir in tomato paste and cook for 2 minutes, darkening its color. Sprinkle flour over vegetables and stir constantly for 1-2 minutes to cook out raw flour taste. Pour in red wine, using a wooden spoon to scrape up all caramelised brown bits (fond) from the pot bottom. Simmer 3-5 minutes until wine reduces by half.
5. Simmer & Braise (Low Heat): Return oxtails and accumulated juices to pot. Pour in beef stock and Worcestershire sauce; add thyme, rosemary, and bay leaves. Bring to a boil, cover tightly, reduce heat to low, and maintain a gentle simmer for 3 hours. Alternatively, transfer covered pot to a 325°F (160°C) oven for 3 hours.
6. Finish & Serve: Oxtails are done when meat is melt-in-your-mouth tender and pulling away from the bone. Discard herbs and bay leaves. Skim excess fat from gravy surface before serving over warm mashed potatoes, polenta, or rice.

Notes

Estimated per serving (based on 6 servings, excluding side dishes): Calories 580 kcal, Protein 42 g, Total Fat 38 g, Saturated Fat 16 g, Carbohydrates 11 g, Dietary Fiber 2 g, Sugars 4 g, Sodium 780 mg, Iron 4.2 mg, Potassium 620 mg.