Savory Braised Oxtails with Herb-Infused Sauce

Here’s a rich, fall-off-the-bone Savory Braised Oxtails with Herb-Infused Sauce recipe – slow-braised in wine and broth until deeply flavorful:

Ingredients:

3–4 lbs oxtails, trimmed of excess fat

Salt & black pepper

2 Tbsp flour (for dredging)

3 Tbsp olive oil (or beef drippings)

1 large onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic, minced

2 Tbsp tomato paste

1 cup red wine (or dry white wine)

4 cups beef broth (plus more if needed)

2 sprigs fresh rosemary

2 sprigs fresh thyme

2 bay leaves

½ tsp allspice or smoked paprika (optional)

For finishing the sauce:

1 Tbsp butter (optional, for richness)

1 Tbsp fresh parsley, chopped

Instructions:

Season & brown oxtails:

Pat oxtails dry, season with salt and pepper, and lightly dredge in flour.

Heat oil in a heavy Dutch oven over medium-high heat.

Sear oxtails until browned on all sides. Remove and set aside.

Build the base:

In the same pot, add onion, carrot, and celery. Cook 5–6 minutes until softened.

Add garlic and tomato paste; stir until fragrant and caramelized.

Deglaze:

Pour in wine, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.

Braise:

Return oxtails to pot. Add beef broth to nearly cover.

Add rosemary, thyme, and bay leaves.

Bring to a simmer, cover, and transfer to oven at 325°F (160°C).

Cook for 2.5–3 hours, until meat is fork-tender and falling off the bone.

Finish the sauce:

Remove oxtails and skim excess fat from the sauce.

Simmer sauce on stovetop until slightly thickened. (For richer texture, whisk in 1 Tbsp butter at the end.)

Return oxtails to sauce, sprinkle with fresh parsley, and serve.

Serving Ideas:

Best with creamy mashed potatoes, polenta, or buttered egg noodles.

Add roasted root vegetables on the side for a rustic meal.

Leftovers

Enjoy.