Introduction: Savory Braised Oxtails with Herb-Infused Sauce is a rich, flavorful dish that combines tender oxtail meat with a delightful blend of herbs and seasonings. Braised for hours until the meat falls off the bone, the oxtails absorb all the savory goodness from the sauce, resulting in a comforting meal perfect for a cozy dinner. The herb-infused sauce adds depth, and the braising process ensures the meat is succulent and flavorful. This dish pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Ingredients:
4 pounds oxtails, cut into pieces
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
2 tablespoons tomato paste
1 cup red wine (optional)
4 cups beef broth (or enough to cover oxtails)
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 teaspoon dried oregano
Salt and pepper to taste
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar (optional, for extra depth)
Fresh parsley, chopped (for garnish)
Instructions:
Brown the Oxtails: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the oxtails with salt and pepper, then brown them in batches, ensuring all sides are seared. Remove the oxtails and set them aside.
Sauté Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened, stirring occasionally.
Add Tomato Paste: Stir in the tomato paste and cook for 2-3 minutes until it darkens slightly and becomes fragrant.
Deglaze with Wine: If using, pour in the red wine and scrape up any brown bits from the bottom of the pot. Allow it to reduce for about 5 minutes.
Braise the Oxtails: Return the browned oxtails to the pot. Add the beef broth, fresh thyme, rosemary, bay leaves, oregano, Worcestershire sauce, and balsamic vinegar. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 2.5 to 3 hours, or until the oxtails are tender and the meat is falling off the bone.
Finish and Serve: Remove the oxtails from the pot. Discard the herb stems and bay leaves. If the sauce is too thin, simmer it for an additional 10-15 minutes to reduce and thicken. Taste and adjust seasoning with salt, pepper, or additional Worcestershire sauce if desired. Serve the oxtails with the sauce poured over them and garnish with chopped parsley.
Description: Savory Braised Oxtails with Herb-Infused Sauce is a soul-warming dish where rich, tender oxtails meet a depth of flavors from the braising liquid. The slow cooking process ensures the meat becomes fall-apart tender, while the sauce, enriched with herbs and spices, adds a flavorful punch. Each bite of this dish brings comfort and heartiness, making it perfect for a special occasion or a cozy family meal.
Tips:
Braising Time: Oxtails are tough cuts of meat, and the long cooking time is essential for achieving the tender, melt-in-your-mouth texture. Don’t rush the braising process!
Wine Choice: If you opt for red wine, choose a full-bodied one, like Cabernet Sauvignon or Merlot, as it will complement the beef flavor.
Broth: For the best flavor, use a good-quality beef broth, preferably homemade or low-sodium, to control the salt level.
Storage: Leftover oxtails can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. The flavors will deepen the next day, making it an excellent make-ahead meal.
Corrections:
If your recipe is too salty, reduce the amount of Worcestershire sauce or beef broth.
If the sauce is too thin, allow it to reduce longer. You can also use a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken the sauce.
Be sure to remove all herb stems before serving, as they can be tough to eat.
This should provide you with a flavorful and satisfying meal!
