Made Braised Oxtails Recipe! I love this quick & easy recipe and it’s a treat for Beginners…. Must express something to keep getting my recipes…. Thank you
👩🍳 Step-by-Step Instructions
Step 1: Season & Sear 🥩🔥
- Pat the oxtails completely dry with paper towels and season them generously on all sides with salt and black pepper.
- Heat 2 tbsp of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the oxtails in a single layer (work in batches if needed). Sear them for about 3 to 4 minutes per side until a deep, beautiful brown crust forms. This crust locks in the juices and builds the foundation for our rich gravy! Remove oxtails and set aside on a plate.
Step 2: Sauté the Aromatics 🧅🧄
- Turn the heat down to medium. In the same pot with the leftover juices, toss in your chopped onion and minced garlic.
- Cook for 3 to 4 minutes until the onions are soft, translucent, and fragrant.
Step 3: Build the Rich Braising Liquid 🥣✨
- Stir in the 2 tbsp of tomato paste, cooking it for 1 minute to remove any metallic tin flavor.
- Pour in the 2 cups of beef broth, ¼ cup of soy/Worcestershire sauce, 1 tbsp of brown sugar, and 1 tsp of dried thyme. Use a wooden spoon to scrape up all those delicious, caramelized browned bits from the bottom of the pot.
Step 4: Low and Slow Simmer ⏰💨
- Nestled the seared oxtails back into the liquid. Bring the liquid to a boil, then immediately turn the heat down to low.
- Cover the pot tightly with a lid and let it simmer for 2.5 to 3 hours. You’ll know it’s ready when the meat is incredibly tender and easily tears away with a fork, just like the texture shown in .
- Optional: If you want a thicker gravy at the end, remove the lid for the last 15 minutes of cooking to let the sauce reduce and thicken into a glossy glaze.
Step 5: Garnish & Serve! 🎬🌿
- Transfer the oxtails to a serving platter. Spoon a generous amount of that rich, dark gravy all over the top.
- Sprinkle with plenty of freshly chopped parsley for that vibrant, restaurant-quality finish captured in . Serve hot over a bed of white rice, mashed potatoes, or grits!
