📝 About This Recipe
This soul-warming stew celebrates the deep, gelatinous richness of oxtail, transformed through a low-and-slow braise into fork-tender morsels that melt in your mouth. Infused with a robust red wine reduction, aromatic herbs, and sweet root vegetables, this dish represents the pinnacle of comfort food elegance. It is a labor of love that rewards the patient cook with a silky, mahogany sauce and a depth of flavor that only time can create.
🥗 Ingredients
The Meat
- 3-4 pounds Oxtail (cut into 2-inch segments, trimmed of excess outer fat)
- 2 teaspoons Kosher salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 1/2 cup All-purpose flour (for dredging)
- 3 tablespoons Vegetable oil (or beef tallow for searing)
The Aromatics
- 1 large Yellow onion (diced into 1/2 inch pieces)
- 3 large Carrots (peeled and cut into 1-inch chunks)
- 2 pieces Celery stalks (sliced into 1/2 inch thick crescents)
- 5 pieces Garlic cloves (smashed and minced)
- 2 tablespoons Tomato paste (double concentrated if possible)
Braising Liquid and Herbs
- 2 cups Dry Red Wine (such as Cabernet Sauvignon or Merlot)
- 4 cups Beef bone broth (low sodium to control salt levels)
- 4-5 sprigs Fresh Thyme (tied together with kitchen twine)
- 2 pieces Bay leaves (dried)
- 1 tablespoon Worcestershire sauce (for umami depth)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the oxtail pieces completely dry with paper towels; moisture is the enemy of a good sear.
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2
Season the oxtail generously with salt and pepper, then dredge each piece in flour, shaking off any excess. This flour will eventually help thicken your stew.
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3
In a large Dutch oven, heat the oil over medium-high heat until shimmering. Working in batches to avoid crowding, sear the oxtail until deeply browned on all sides (about 3-4 minutes per side). Transfer the meat to a plate.
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4
Reduce the heat to medium. In the same pot, add the onions, carrots, and celery. Sauté for 6-8 minutes until the onions are translucent and the vegetables begin to soften.
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5
Add the minced garlic and tomato paste. Stir constantly for 2 minutes until the paste turns a dark rust color and smells sweet and toasted.
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6
Pour in the red wine, using a wooden spoon to scrape up all the 'fond' (the brown bits) from the bottom of the pot. Let the wine simmer and reduce by half.
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7
Return the oxtail and any accumulated juices to the pot. Pour in the beef broth and Worcestershire sauce until the meat is mostly submerged.
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8
Nestle the thyme sprigs and bay leaves into the liquid. Bring the stew to a gentle simmer on the stovetop.
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9
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for 3 hours, or until the meat is literally falling away from the bone.
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10
Carefully remove the pot from the oven. Discard the thyme stems and bay leaves. Use a spoon to skim any excess fat from the surface of the liquid.
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11
If you prefer a thicker sauce, remove the meat and vegetables and simmer the liquid on the stovetop for 10 minutes to reduce further before reuniting everything.
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12
Taste and adjust seasoning with more salt or pepper if needed. Serve piping hot in shallow bowls.
💡 Chef's Tips
Don't rush the searing process; that deep brown crust provides the foundation for the stew's color and flavor. If the sauce is too thin at the end, whisk a teaspoon of cornstarch with cold water and stir it in while simmering. Oxtail is very fatty; if you have time, make this a day in advance, refrigerate, and easily lift off the solidified fat layer the next day. Substitute red wine with extra beef broth and a tablespoon of balsamic vinegar if you prefer to cook without alcohol. Ensure the lid is tight-fitting to prevent the liquid from evaporating too quickly during the long braise.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery mashed potatoes to soak up the rich gravy. Pair with a thick slice of toasted sourdough bread rubbed with a raw garlic clove. Accompanied by a side of honey-glazed roasted parsnips or sautéed kale. A glass of the same bold red wine used in the cooking, like a Malbec or Syrah. Garnish with a sprinkle of fresh gremolata (lemon zest, garlic, and parsley) to cut through the richness.