The Best Oxtail Recipe
Oxtail is a rich and flavorful meat cut perfect for slow-cooked dishes. It’s tender and falls off the bone when cooked properly, creating a comforting dish that feels like home. This recipe takes a bit of time, but the results are worth it. Whether you're new to oxtail or a favorite in your home, this recipe will guide you step-by-step to a meal your family will love.
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Strainer
- Slow cooker or pressure cooker (optional)
Ingredients
- 1.5 kg (3 lbs) oxtail, cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 2 cups beef broth
- 1 can (400 g) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 2 bay leaves
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt, to taste
Instructions
- Pat the oxtail pieces dry with a paper towel and season them with salt and pepper.
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the oxtail pieces on all sides. Remove and set aside.
- Add onions, garlic, carrots, and celery to the pot. Cook until softened, about 5 minutes.
- Stir in the tomato paste, diced tomatoes, thyme, paprika, and bay leaves. Cook for 2 minutes to release the flavors.
- Pour in the beef broth, scraping the bottom of the pot to release any stuck-on bits.
- Return the oxtail to the pot. Cover and reduce the heat to low. Simmer for 2.5 to 3 hours, stirring occasionally.
- The oxtail is done when it’s tender and falling off the bone.
- Taste the sauce and adjust salt and pepper as needed.
- Serve hot over rice, mashed potatoes, or your favorite side dish.