Introduction
Savory Braised Oxtails with Herb-Infused Sauce is a soul-warming dish that celebrates deep, slow-cooked flavors and meltingly tender meat. Braised to perfection in a rich, aromatic sauce infused with herbs and vegetables, oxtails transform from a humble cut into a luxurious, comforting meal. This dish is beloved across many cultures for its satisfying depth and heartiness, ideal for gatherings or a cozy night in.
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Origin and Cultural Significance
Oxtails have been a staple in global comfort cuisine, from Jamaican and Caribbean stews to Italian and French braises (like coda alla vaccinara or oxtail soup). Once considered a “peasant cut” due to its toughness and need for long cooking, oxtails are now revered for their rich flavor and gelatinous texture when slow-braised. In African, Asian, and Latin American cuisines, oxtails are treasured for their flavor, symbolizing warmth, resilience, and the resourcefulness of making every part of the animal count.
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Ingredients Quantity (Serves 4–6)
3–4 pounds oxtails, trimmed of excess fat
2 tablespoons olive oil or vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 tablespoons tomato paste
1 cup red wine (or beef broth)
4 cups beef broth
2 sprigs fresh rosemary
4 sprigs thyme
2 bay leaves
Salt and black pepper, to taste
1 teaspoon smoked paprika (optional)
1 tablespoon Worcestershire sauce (optional)
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Optional Additions
Chopped tomatoes (for extra body in the sauce)
Allspice or clove (for Caribbean flavor profiles)
Hot pepper or Scotch bonnet (for heat)
Parsley or scallions (for garnish)
1 tablespoon soy sauce (for umami depth)
Mushrooms (for earthy richness)
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Tips for Success
Sear the oxtails well on all sides to develop deep flavor before braising.
Don’t skip the herbs and aromatics—they build complexity into the sauce.
Low and slow is key: use the oven or a slow cooker for a tender, fall-off-the-bone result.
Skim excess fat from the top after cooking for a cleaner, more balanced sauce.
Let the dish rest overnight—flavors deepen beautifully the next day.
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Instructions
1. Preheat oven to 325°F (160°C).
2. Pat oxtails dry with paper towels and season generously with salt and pepper.
3. In a large Dutch oven or deep skillet, heat olive oil over medium-high. Sear oxtails on all sides until browned. Remove and set aside.
4. In the same pot, sauté onion, carrot, and celery until softened (about 5–7 minutes).
5. Add garlic and tomato paste, cook another 1–2 minutes until fragrant.
6. Pour in red wine, scraping up browned bits. Let simmer for 2–3 minutes.
7. Return oxtails to pot. Add beef broth, herbs, bay leaves, and any optional flavorings.
8. Bring to a simmer, then cover and transfer to the oven. Braise for 3–4 hours, or until oxtails are tender and pulling away from the bone.
9. Remove herbs and bay leaves. Skim fat from the surface. If needed, reduce sauce on the stove to thicken.
10. Serve hot over mashed potatoes, rice, polenta, or grits. Garnish with fresh herbs if desired.
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Description
This dish delivers a rich, velvety sauce layered with the flavors of slow-cooked beef, sweet vegetables, and earthy herbs. The oxtails are unctuous and deeply satisfying, their gelatin lending body to the sauce. Each bite is indulgent and restorative, making this dish the definition of comfort food.
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Nutritional Information (Approximate per serving, based on 6 servings)
Calories: 500–650
Protein: 35–45g
Fat: 30–40g (lower if trimmed and fat is skimmed)
Carbohydrates: 8–12g
Sugars: 3–5g
Sodium: 600–900mg
Note: Braising tends to concentrate nutrients; values may vary depending on serving size and fat content.
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Conclusion
Savory Braised Oxtails with Herb-Infused Sauce is a timeless dish that brings people together around the table. Its rich, slow-cooked flavor and tender texture turn a modest cut of meat into a memorable, hearty meal. Whether for a special occasion or an everyday indulgence, it offers comfort in every spoonful.
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Recommendation
Pair this dish with:
Creamy mashed potatoes
Butter-grilled polenta
Garlic rice or coconut rice
A robust red wine like Cabernet Sauvignon or Malbec
A green salad to balance the richness
Serve with warm bread to mop up the delicious sauce!
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Embracing Healthful Indulgence
To make this dish more health-conscious:
Trim excess fat from oxtails before cooking.
Skim off fat after braising (let it sit or refrigerate for easy separation).
Use low-sodium broth and limit added salt.
Bulk up with more vegetables like mushrooms, parsnips, or sweet potatoes.
Serve with whole grains (e.g., farro, quinoa) instead of refined starches.
With just a few mindful changes, you can savor the richness of braised oxtails while keeping it balanced—a perfect example of how indulgent comfort food can still nourish both body and soul.