Savory Braised Oxtails with Herb-Infused Sauce

 

Savory Braised Oxtails with Herb-Infused Sauce: A Comfort Food Classic Elevated

Few dishes say comfort quite like a pot of tender, slow-braised oxtails. Rich, hearty, and full of depth, this Savory Braised Oxtails with Herb-Infused Sauce recipe brings old-world flavor into your kitchen with modern ease. Whether you’re gathering for a cozy family dinner or planning a dinner party with soul, this dish delivers fall-off-the-bone tenderness and bold, aromatic flavor in every bite.

This isn't just a recipe—it's an experience of slow-cooked satisfaction.

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Why You’ll Love This Dish

Oxtails are a prized cut known for their deep, beefy flavor and melt-in-your-mouth texture when cooked low and slow. When paired with a sauce infused with fresh herbs, garlic, and aromatic vegetables, the result is a savory, luxurious dish that tastes like it’s been simmering in tradition for generations.

Whether served over creamy mashed potatoes, buttered noodles, or a bed of rice, this meal is the ultimate comfort food with gourmet appeal.

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Ingredients:

For the Oxtails:

• 2½ to 3 lbs oxtails, trimmed of excess fat

• Salt and black pepper, to taste

• 2 tbsp olive oil or vegetable oil

• 1 large onion, chopped

• 2 carrots, peeled and chopped

• 2 celery stalks, chopped

• 4 garlic cloves, minced

• 2 tbsp tomato paste

• 1 cup red wine (optional, or use more broth)

• 3 cups beef broth (low sodium preferred)

• 2 bay leaves

• 4–5 sprigs of fresh thyme

• 1 sprig rosemary (optional)

• 1 tsp smoked paprika (optional for extra depth)

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Instructions:

1. Season and Sear

Pat the oxtails dry and season generously with salt and black pepper. Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the oxtails on all sides until browned (about 3–4 minutes per side). Remove and set aside.

2. Build the Flavor Base

In the same pot, add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add garlic and tomato paste; stir and cook for another 2 minutes to caramelize slightly.

3. Deglaze and Simmer

Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let simmer for 2–3 minutes. Add the beef broth, herbs, and paprika. Return oxtails to the pot, ensuring they’re mostly submerged in the liquid.

4. Low and Slow Cooking

Reduce heat to low, cover, and let simmer for 3 to 4 hours, or until the oxtails are fork-tender and the meat is falling off the bone. Alternatively, you can braise in a 325°F (160°C) oven for the same time.

5. Finish the Sauce

Once cooked, remove the oxtails and herbs from the pot. Skim excess fat off the top of the sauce. Simmer the sauce uncovered for 10–15 minutes to thicken slightly. Taste and adjust seasoning as needed.

6. Serve and Savor

Return oxtails to the sauce and spoon over mashed potatoes, creamy polenta, or buttered rice. Garnish with fresh herbs if desired.

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Tips for Success

• Marinate overnight: For even more flavor, season and refrigerate oxtails a day ahead.

• Degrease for clarity: Let the sauce sit for a few minutes, then skim the fat for a cleaner, richer finish.

• Don’t rush it: The key to perfect oxtails is low and slow cooking. Let time do the magic.

• Use a pressure cooker: Short on time? This recipe adapts beautifully to a pressure cooker or Instant Pot—tender results in about 45–50 minutes under high pressure.

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Serving Ideas

Pair with:

• Creamy mashed potatoes or garlic mashed cauliflower

• Herbed rice or risotto

• Braised greens or roasted root vegetables

• A bold red wine like Cabernet Sauvignon or Malbec

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Final Thoughts

Savory Braised Oxtails with Herb-Infused Sauce is the kind of recipe that turns a simple meal into something soulful and memorable. It's hearty, rustic, and deeply satisfying—perfect for special occasions or whenever you crave something warm and comforting.

Once you taste it, this dish will quickly earn a permanent spot in your recipe rotation.