Braised Oxtails with Herb-Infused Sauce: Tender & Flavorful Comfort 🍖🥕
This Braised Oxtails recipe delivers fall-off-the-bone tenderness in a rich, velvety herb-infused sauce, slow-cooked with red wine, beef broth, and aromatic vegetables. It’s a sophisticated yet comforting dish that transforms humble oxtails into a gourmet meal—perfect for family gatherings, special occasions, or cozy Sunday suppers. The pureed sauce clings beautifully to the meat, balancing savory depth with subtle sweetness from caramelized veggies.
⏲️ Total Time: 4-5 hours (mostly hands-off braising)
🍽️ Servings: 4-6
🔥 Kcal: ~500 kcal per serving
📝 Ingredients
- 2-3 lbs (900g-1.4kg) oxtails, trimmed of excess fat
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 cup (240ml) red wine
- 3 cups (720ml) beef broth
- 1 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
👩🍳 Directions
Step 1: Prep and Sear the Oxtails
- Trim excess fat from the oxtails for even cooking and less greasy sauce.
- Heat 1 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add oxtails in batches (to avoid overcrowding), searing each side until deeply browned (about 4-5 minutes per side). Remove and set aside.
Step 2: Sauté the Vegetables
- In the same pot, add chopped onion, sliced carrots, and chopped celery. Sauté for 5 minutes until softened and starting to caramelize.
- Stir in minced garlic and cook for 1-2 minutes until fragrant.
- Add 1 tbsp tomato paste and cook for 2 minutes, stirring to deepen its color and flavor.
Step 3: Deglaze and Reduce
- Pour in 1 cup red wine, scraping up browned bits from the pot bottom with a wooden spoon.
- Let the wine reduce by half (about 5 minutes), concentrating the flavors.
Step 4: Braise the Oxtails
- Return oxtails to the pot, nestling them into the vegetables.
- Pour in 3 cups beef broth (ensuring oxtails are mostly covered), add 2 sprigs thyme and 2 bay leaves.
- Bring to a simmer, then cover, reduce heat to low, and braise for 3-4 hours until oxtails are fork-tender and flavors have melded.
Step 5: Puree the Sauce
- Remove oxtails and set aside. Discard thyme sprigs and bay leaves.
- Using an immersion blender (or transfer to a regular blender in batches), puree the sauce until smooth.
- If too thin, simmer uncovered for 10-15 minutes to thicken. Taste and season with salt and pepper.
Step 6: Finish and Serve
- Return oxtails to the pot, coating them well in the sauce. Simmer for 10 minutes to reheat and infuse flavors.
- Garnish with chopped fresh parsley. Serve hot over mashed potatoes, rice, or polenta to soak up the sauce.
💡 Tips & Variations
- Even Searing: Don’t overcrowd the pot during searing—work in batches for better browning and flavor development.
- Flavor Boost: Marinate oxtails overnight in red wine with garlic and herbs for deeper taste.
- Herb Hack: Use a bouquet garni (tied bundle of herbs) for easier removal and subtle infusion.
- Smoky Twist: Add 1 tsp smoked paprika or a splash of Worcestershire sauce to the braising liquid.
- Thicker Sauce: Stir in 1 tbsp cornstarch slurry during the final simmer for a glossy finish.
- Chunky Option: Skip pureeing for a rustic, vegetable-speckled sauce.
- Storage: Refrigerate in an airtight container for up to 3 days (flavors deepen!) or freeze for 3 months. Thaw overnight and reheat gently on the stovetop.
🍽️ Serving Suggestions
- Classic Sides: Pair with creamy mashed potatoes, buttered rice, or roasted root vegetables—the sauce is perfect for drizzling.
- Wine Pairing: A full-bodied red like Cabernet Sauvignon complements the rich braise.
- Meal Ideas: Serve family-style for gatherings, or portion with polenta for an elegant dinner.
🌿 Nutritional Benefits
- Oxtails: High in protein and collagen for joint health and satiety.
- Vegetables: Carrots and celery provide fiber, vitamins A and C for immune support.
- Red Wine: Adds antioxidants in moderation.
- Overall: A nutrient-dense, iron-rich meal that’s comforting yet balanced.
🥄 Dietary Information
- Gluten-Free: Naturally gluten-free (check broth for additives).
- Dairy-Free: No dairy involved.
- Low-Carb Option: Serve without starchy sides.
- Allergen Note: Contains alcohol (cooks off, but trace amounts remain); suitable for most diets.
📊 Nutritional Facts (Per Serving, Approximate)
- Calories: ~500 kcal
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 150mg
- Sodium: 700mg
- Total Carbohydrates: 10g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 45g
Values based on 6 servings; actual may vary by portion and trimming. 11
Who Will Love This Dish?
- Comfort Food Fans: Ideal for those craving hearty, soul-warming meals.
- Slow-Cook Enthusiasts: Hands-off braising yields restaurant-quality results.
- Home Cooks: Simple steps with big payoff—great for beginners or meal preppers.
- Wine Lovers: The red wine reduction adds a sophisticated edge.
Why It’s Awesome
- Melt-in-Your-Mouth Tender: Low-and-slow braising breaks down collagen for unbeatable texture.
- Rich Sauce Magic: Pureeing creates a velvety base that elevates every bite.
- Flavor Layers: Searing, reducing wine, and herb infusion build depth without complexity.
- Make-Ahead Star: Tastes even better the next day—perfect for batch cooking.
Conclusion
Braised Oxtails with Herb-Infused Sauce is the epitome of comfort and elegance, where tender meat meets a luscious, flavorful sauce that’s sure to impress. This slow-cooked gem is ideal for gatherings or quiet nights in, delivering lasting warmth and satisfaction. Master it once, and it’ll be your go-to for unforgettable meals—fall-off-the-bone goodness awaits! 🍲✨
