Savory Braised Oxtails with Herb-Infused Sauce

 

Here’s a rich, fall-off-the-bone Savory Braised Oxtails with Herb-Infused Sauce recipe – slow-braised in wine and broth until deeply flavorful:

🍖 Savory Braised Oxtails with Herb-Infused Sauce

Ingredients:

• 3–4 lbs oxtails, trimmed of excess fat
• Salt & black pepper
• 2 Tbsp flour (for dredging)
• 3 Tbsp olive oil (or beef drippings)
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 Tbsp tomato paste
• 1 cup red wine (or dry white wine)
• 4 cups beef broth (plus more if needed)
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• ½ tsp allspice or smoked paprika (optional)

For finishing the sauce:

• 1 Tbsp butter (optional, for richness)
• 1 Tbsp fresh parsley, chopped

Instructions:

1. Season & brown oxtails:
   
   • Pat oxtails dry, season with salt and pepper, and lightly dredge in flour.
   • Heat oil in a heavy Dutch oven over medium-high heat.
   • Sear oxtails until browned on all sides. Remove and set aside.
3. Build the base:
   
   • In the same pot, add onion, carrot, and celery. Cook 5–6 minutes until softened.
   • Add garlic and tomato paste; stir until fragrant and caramelized.
5. Deglaze:
   
   • Pour in wine, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
7. Braise:
   
   • Return oxtails to pot. Add beef broth to nearly cover.
   • Add rosemary, thyme, and bay leaves.
   • Bring to a simmer, cover, and transfer to oven at 325°F (160°C).
   • Cook for 2.5–3 hours, until meat is fork-tender and falling off the bone.
9. Finish the sauce:
   
   • Remove oxtails and skim excess fat from the sauce.
   • Simmer sauce on stovetop until slightly thickened. (For richer texture, whisk in 1 Tbsp butter at the end.)
   • Return oxtails to sauce, sprinkle with fresh parsley, and serve.

Serving Ideas:

• Best with creamy mashed potatoes, polenta, or buttered egg noodles.
• Add roasted root vegetables on the side for a rustic meal.
• Leftovers