There are comfort foods, and then there are dishes that feel like a warm embrace after a long day. Braised oxtail is one of those unforgettable meals. With its melt-in-your-mouth tenderness, rich meaty flavor, and soul-warming sauce, this recipe transforms humble oxtail into a dish worthy of the finest table.
Slow-cooked until the meat falls off the bone, braised oxtail is a celebration of patience — the kind of meal that fills your kitchen with irresistible aromas and rewards you with deep, layered flavors that no quick dish can ever match.
Why You’ll Love Braised Oxtail
Oxtail isn’t your average cut of meat — it’s full of collagen and connective tissue, which break down into velvety richness during long, slow cooking. The result? Meat so tender it practically melts, in a sauce that’s thick, glossy, and packed with flavor.
This dish is:
- Luxuriously rich – slow braising concentrates flavors into perfection.
- Comforting and rustic – a meal that feels like tradition and history.
- Versatile – serve with mashed potatoes, rice, or polenta for the ultimate pairing.
Ingredients You’ll Need
- 3 lbs oxtail, cut into segments
- 2 tbsp vegetable oil
- 2 medium onions, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 5 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine (or beef broth)
- 4 cups beef stock
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 sprig rosemary (optional)
- Salt and black pepper, to taste