Introduction
Savory Braised Oxtails with Herb-Infused Sauce is a soul-satisfying dish that transforms a humble cut of meat into a luxurious meal. Known for its rich, tender texture and deep flavors, braised oxtail is beloved in many cultures and stands as a comforting centerpiece for family gatherings or special occasions.
Origin and Cultural Significance
Oxtail has deep roots in African, Caribbean, Latin American, and European cuisines. Once considered a peasant dish due to its affordability, it became a staple in slow-cooked meals. In Jamaican culture, oxtail stew is a national favorite, often paired with rice and peas. In Italy, it features in “coda alla vaccinara,” a Roman specialty. Across cultures, oxtail represents resourcefulness and culinary artistry, honoring nose-to-tail eating traditions.
Ingredients Quantity (Serves 4–6)
3 lbs oxtails, trimmed
2 tbsp olive oil
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (or additional broth)
2 tbsp tomato paste
2 bay leaves
1 tsp dried thyme
1 tsp rosemary (or 1 sprig fresh)
1 tsp smoked paprika
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Optional Additions
1 tbsp Worcestershire sauce for depth
1 tsp brown sugar for balance
½ tsp allspice for a Caribbean touch
1 chopped chili pepper for heat
Mushrooms or pearl onions for texture variation
Tips for Success
Brown the meat well: Deep browning adds essential flavor.
Use a heavy-bottomed pot or Dutch oven: It retains heat evenly.
Low and slow is key: Simmer gently for 3–4 hours for melt-in-your-mouth tenderness.
Skim the fat: After cooking, refrigerate and remove solidified fat for a lighter finish.
Make ahead: This dish tastes even better the next day.
Instructions
Preheat oven to 300°F (150°C), if using.
Season oxtails generously with salt and pepper.
Sear oxtails in olive oil over medium-high heat until browned on all sides. Remove and set aside.
Sauté onion, carrot, and celery in the same pot until softened. Add garlic and tomato paste, cook 1–2 minutes.
Deglaze with red wine, scraping up browned bits.
Add broth, herbs, paprika, and the seared oxtails back to the pot. Bring to a simmer.
Cover and braise: In the oven or on the stovetop for 3–4 hours, until the meat is fall-off-the-bone tender.
Reduce sauce (if desired) by simmering uncovered for 10–15 minutes to thicken.
Garnish with fresh parsley and serve over mashed potatoes, polenta, or rice.
Description
Rich and aromatic, this dish features oxtails slow-cooked in a velvety sauce infused with herbs, wine, and aromatic vegetables. The result is a deep, savory flavor and a luxuriously tender texture that melts in your mouth with each bite.
Nutritional Information (Approximate per serving)
Calories: 450–600
Protein: 28g
Fat: 35g
Carbohydrates: 10g
Fiber: 2g
Sodium: 500–700mg (varies by broth and seasoning)
Note: Values will vary based on exact ingredients and preparation.
Conclusion
Savory Braised Oxtails with Herb-Infused Sauce is more than a meal—it’s an experience of layered flavor, cultural heritage, and the magic of slow cooking. It celebrates tradition while satisfying modern palates with hearty elegance.
Recommendation
Serve with crusty bread, creamy polenta, or garlic mashed potatoes for a complete and comforting meal. A glass of red wine or a bold herbal tea complements the dish beautifully.
Embracing Healthful Indulgence
While oxtail is rich, it also offers nutrients like iron, collagen, and protein. When enjoyed occasionally, especially with lean sides and mindful portions, it can be part of a balanced, satisfying diet. Embrace the indulgence—guilt-free—with intention, heritage, and joy at the table.