IntroductionSavory Braised Oxtails with Herb-Infused Sauce is a rich, slow-cooked dish that transforms a humble cut of meat into a luxurious, comforting meal. This dish is celebrated for its fall-off-the-bone tenderness and the deep, aromatic flavors of herbs and vegetables that infuse every bite.Origin and Cultural SignificanceOxtail dishes have roots in various culinary traditions across the globe. Originally considered a byproduct meat, oxtail became a cherished ingredient in many cultures due to its flavor and affordability. In Caribbean cuisine, it’s often prepared with bold spices; in Korean cooking, it’s used in rich broths; and in European kitchens, it finds a place in hearty stews. Its universal appeal lies in how slow braising unlocks its gelatinous richness and deep umami.Ingredients Quantity (Serves 4–6)3–4 lbs oxtails, trimmed2 tbsp olive oil1 large onion, diced3 garlic cloves, minced2 carrots, sliced2 celery stalks, chopped2 cups beef broth1 cup red wine (or additional broth)2 tbsp tomato paste1 tsp salt (or to taste)½ tsp black pepper1 tsp smoked paprika1 tsp dried thyme2 sprigs fresh rosemary2 bay leaves1 tbsp Worcestershire sauceOptional Additions1 tbsp balsamic vinegar (for added depth)A pinch of crushed red pepper (for heat)½ cup mushrooms, for an earthier flavor1 tbsp brown sugar, for subtle sweetnessFresh parsley for garnishTips for SuccessBrown the oxtails: Searing seals in flavor and adds a rich base to your sauce.Use fresh herbs: While dried herbs work, fresh rosemary and thyme elevate the dish.Cook low and slow: Braising for 3+ hours ensures tender, flavorful meat.Deglaze the pan: After browning, use wine or broth to lift fond from the pan—this adds major flavor.InstructionsPrep & Brown: Pat oxtails dry and season with salt and pepper. Heat oil in a Dutch oven over medium-high and sear oxtails until browned on all sides. Remove and set aside.Sauté Vegetables: In the same pot, sauté onion, carrots, celery, and garlic until softened, about 5 minutes.Deglaze & Combine: Stir in tomato paste, then deglaze with red wine. Let reduce for 2–3 minutes.Simmer: Return oxtails to the pot. Add beef broth, Worcestershire sauce, herbs, and seasonings. Bring to a gentle simmer.Braise: Cover and cook in a 325°F (163°C) oven or on low heat on the stovetop for 3–3.5 hours, until meat is tender.Final Touches: Skim off excess fat. Adjust seasoning and garnish with fresh parsley.DescriptionThis dish features succulent oxtails bathed in a robust, herb-infused sauce. The meat, tender from hours of braising, pairs beautifully with the velvety texture of the slow-cooked vegetables and savory juices. It’s the essence of comfort food with a refined finish.
