Savory Braised Oxtails with Herb-Infused Sauce

October 18, 2025 by youssef

1. Sear the Oxtails:

Pat the oxtails completely dry with paper towels. This is key for a good sear. Generously season all over with salt and black pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the oxtails on all sides until a deep, caramelized crust forms. Transfer the seared oxtails to a plate and set aside.

2. Sauté the Aromatics:

Reduce the heat to medium. In the same pot, add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
Add the garlic and tomato paste, stirring constantly for 1-2 minutes until fragrant and the paste darkens slightly.

3. Deglaze and Build the Sauce:

If using wine, pour it into the pot. Use a wooden spoon to scrape up all the browned bits from the bottom. Let the wine simmer until it is reduced by half.
If not using wine, you can deglaze with a 1/2 cup of the beef broth.

4. Braise to Perfection:

Return the oxtails and any accumulated juices to the pot. Add the remaining beef broth, Worcestershire sauce, smoked paprika, thyme, rosemary, and bay leaves.
Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.

5. Slow Cook:

Let the oxtails simmer gently for 2.5 to 3 hours. Stir occasionally and check the liquid level, adding a bit more broth if it reduces too much. The oxtails are done when the meat is extremely tender and pulls away from the bone easily.

6. Final Touches and Serving:

Once cooked, carefully remove the herb sprigs and bay leaves. For a cleaner sauce, you can skim any excess fat from the surface with a spoon.
Taste the sauce and adjust the seasoning with more salt or pepper if needed.
Garnish with fresh parsley or chives before serving.

Serve these rich oxtails and their delicious sauce over a bed of:

Creamy mashed potatoes
Fluffy white rice or risotto
Soft polenta
Perfect Pairing: A side of sautéed greens, green beans, or roasted root vegetables complements the dish beautifully.

Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes with the paprika for a gentle heat.
Herbaceous Twist: Stir in a tablespoon of fresh, chopped basil or oregano just before serving for a bright, fresh note.
Hint of Sweetness: A teaspoon of brown sugar or a drizzle of honey can be added to balance the savory flavors.
Vegetable Boost: Add sliced mushrooms or diced bell peppers when sautéing the other vegetables for extra texture.
Make-Ahead Magic: Braised dishes like this often taste even better the next day as the flavors meld. Simply cool, refrigerate, and gently reheat on the stove.

To Refrigerate: Allow the oxtails to cool to room temperature before transferring them and their sauce to an airtight container. They will keep in the refrigerator for 3-4 days.
To Freeze: For longer storage, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Gently warm on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if necessary.

Enjoy your cooking! Let me know if you’d like to explore any other variations.