Braised Oxtail Recipe

Braised Oxtail Recipe (Rich, Tender & Full of Flavor)

Slow-cooked until the meat is fall-off-the-bone tender, this braised oxtail is deep, hearty comfort food with a rich savory sauce. Perfect with rice, mashed potatoes, or fresh bread.

 Ingredients

• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, chopped
• 1.2–1.5 kg oxtail pieces
• Salt and black pepper, to taste
• 2 tbsp tomato paste
• 1 cup crushed tomatoes (or 2 fresh tomatoes, grated)
• 2 carrots, sliced
• 2 potatoes, cubed (optional)
• 1 tsp paprika
• 1 tsp thyme (dry)
• 2 bay leaves
• 1 tsp allspice (optional)
• 1 Scotch bonnet pepper (optional, for heat)
• 3 cups beef broth (or water + beef cube)
• 1 tbsp soy sauce
• 1 tsp brown sugar (optional)
• Fresh parsley for garnish

 Instructions

1. Season & sear:
   Pat oxtail dry. Season well with salt and pepper. Heat oil in a heavy pot and brown the oxtail on all sides. Remove and set aside.
2. Build the base:
   In the same pot, add onion and sauté 3–4 minutes. Add garlic and ginger; cook 30 seconds. Stir in tomato paste and cook until slightly darkened.
3. Add vegetables & spices:
   Add carrots, potatoes (if using), paprika, thyme, bay leaves, and allspice.
4. Braise:
   Return oxtail to the pot. Add crushed tomatoes, soy sauce, brown sugar, Scotch bonnet, and beef broth. Liquid should mostly cover the meat.
5. Slow cook:
   Cover and simmer on very low heat for 2.5–3 hours, stirring occasionally, until the meat is very tender and the sauce thickens.
   (Pressure cooker: ~45 minutes. Slow cooker: 7–8 hours on low.)
6. Finish:
   Taste and adjust salt/pepper. Remove bay leaves and pepper. Garnish with parsley.

 Serving Ideas

Serve hot over white rice, mashed potatoes, couscous, or with crusty bread to soak up the sauce.

Enjoy!