Oxtail stew is a dish rich in flavors, combining tender meat with a deeply savory broth. The braising process is what makes this dish so delicious—slow cooking allows the oxtail to become fall-off-the-bone tender, with all the flavors infused throughout the meat. With a mixture of aromatic herbs and rich vegetables, this braised oxtail with herb-infused sauce will be the perfect dish for your next dinner party or special family meal.
Ingredients:
For the oxtails:
• 4 pounds of oxtail, cut into 2-inch pieces
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 2 carrots, peeled and sliced
• 3 celery stalks, chopped
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 4 cups beef broth
• 2 bay leaves
• 1 tablespoon fresh thyme leaves
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper to taste
For the herb-infused sauce:
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 tablespoon minced garlic
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard
• 1 tablespoon honey (optional)
• Salt and pepper to taste
Instructions:
Step 1: Prepare the Oxtail
Start by preparing the oxtail for braising. Begin by heating the vegetable oil in a large, heavy pot or Dutch oven over medium-high heat. Once the oil is hot, add the oxtail pieces in batches, ensuring not to overcrowd the pot. Sear the oxtail on all sides for 4-5 minutes, until they are nicely browned. Once seared, remove the oxtail from the pot and set it aside.
Step 2: Sauté Vegetables and Aromatics
In the same pot, add the sliced onions, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened and lightly browned. Add the minced garlic and cook for an additional minute until fragrant. Stir in the tomato paste and cook for another 2 minutes, allowing the paste to caramelize slightly. This step intensifies the flavor of the stew.
Step 3: Deglaze the Pot
Once the vegetables are well-cooked, pour in the dry red wine to deglaze the pot. Scrape the bottom of the pot with a wooden spoon to release all the caramelized bits stuck to the bottom, as they hold a lot of flavor. Allow the wine to reduce for about 5 minutes until it has reduced by half.
Step 4: Braise the Oxtails
Now it’s time to add the oxtails back into the pot. Pour in the beef broth, making sure the oxtails are almost fully covered by the liquid. Toss in the bay leaves, thyme, and rosemary. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let the oxtails braise for 3-4 hours, or until the meat is fall-off-the-bone tender. Stir occasionally and check the liquid level, adding more broth or water if needed.
Step 5: Prepare the Herb-Infused Sauce
While the oxtails are braising, you can prepare the herb-infused sauce. In a small saucepan, heat the butter and olive oil over medium heat. Add the finely chopped onion and sauté for about 5-6 minutes, until softened and golden brown. Stir in the garlic and cook for another minute.
Once the garlic becomes fragrant, add the chopped parsley, basil, and lemon zest to the pan. Stir everything together and allow the herbs to cook for about 2 minutes to release their oils and flavors. Add the lemon juice, Dijon mustard, and honey, stirring to combine. Season the sauce with salt and pepper to taste, and let it simmer for a few minutes. Remove from heat and set aside.
Step 6: Finish the Dish
Once the oxtails are tender and the braising liquid has reduced, carefully remove the oxtail pieces from the pot. Discard the bay leaves and any leftover herbs. If you prefer, you can strain the braising liquid to remove the vegetables and herbs, leaving only the flavorful broth.
Return the oxtail to the pot, and pour the herb-infused sauce over the meat. Stir gently to coat the oxtails in the sauce, letting the flavors meld together. Allow the dish to simmer for an additional 10-15 minutes on low heat, so the flavors can combine and intensify.
Step 7: Serve
Serve the savory braised oxtails over mashed potatoes, creamy polenta, or a bed of rice to soak up the delicious sauce. Garnish with a little extra fresh parsley and basil if desired. For added richness, a dollop of sour cream or a sprinkle of grated Parmesan cheese on top would complement the dish beautifully.
Tips for the Best Braised Oxtails:
• Patience is key: The longer the oxtail braises, the more tender and flavorful it becomes. Be sure to allow for sufficient cooking time.
• Use a heavy pot: A Dutch oven or heavy-bottomed pot helps retain the heat evenly, ensuring the oxtail cooks slowly and consistently.
• Adjust the seasoning: Depending on your taste, you can adjust the amount of herbs or add more salt and pepper toward the end of cooking to balance the flavors.
• Make ahead: This dish tastes even better the next day, so it’s a great meal to make ahead. Simply store in an airtight container in the refrigerator and reheat before serving.
Pairing Suggestions:
This hearty and flavorful dish pairs wonderfully with a full-bodied red wine like a Cabernet Sauvignon or Merlot. If you prefer something lighter, a nice Zinfandel or Shiraz would also complement the deep, savory flavors of the braised oxtail. For a non-alcoholic option, serve with a chilled glass of sparkling apple cider or iced tea.
Conclusion:
Braised oxtails with a herb-infused sauce are the epitome of comfort food. The tender oxtail, infused with the rich flavors of the broth and herbs, is guaranteed to impress anyone you serve it to. Whether you’re hosting a dinner party or simply enjoying a cozy meal at home, this dish brings warmth, satisfaction, and a touch of elegance to your table. With a few simple ingredients and a bit of patience, you can create a dish that’s as delicious as it is impressive.