Braised Oxtails
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Prep Time
15 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Braised Oxtails
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 2 pounds oxtails
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 carrots peeled and sliced
- ½ cup onion diced
- 2 tablespoons tomato paste
- ½ cup red wine
- 2 cups beef broth
- 1 head garlic top cut off to expose cloves
- 2 prigs fresh thyme
- 2 prigs fresh Rosemary
- 1 bay leaf
- salt and pepper to taste
Garnish
- fresh herbs
Serving
- mashed potatoes or rice
Instructions
- In a large dutch oven or pot, heat the oil over medium high heat.
- Pat the oxtails dry and season with salt and pepper.
- Working in batches, add the oxtails to the pot and sear on all sides, cooking about 1-2 minutes on each side. Remove to plate once seared.
- Add the carrots and onion to the pot and sauté while stirring, until onions are softened, approximately 4-5 minutes. Stir in the tomato paste.
- Pour in the wine to deglaze the pan, scrape the bottom of the pan with a wooden spoon to release any browned bits. Bring this to a simmer.
- Pour in the beef broth, add the oxtails, garlic, herbs and stir to combine.
- Bring to a simmer, cover with lid and turn heat to low, gently simmer for 2 hours. Check every 30 minutes to stir and add additional broth if needed to keep the meat covered in liquid.
- Remove the lid and cook an additional 45 minutes to an hour to allow the sauce to reduce, meat should be tender.
- Taste and add additional salt if needed.
- Serve the oxtails over mashed potatoes and spoon additional sauce over the top.
- Top with fresh herbs for garnish.
Notes
- Pressure Cooker: this is a perfect meal to prepare in an instant pot to create fork tender bites of meat. Sear the meat on the sauté setting, add the remaining ingredients and cook on high pressure for 45 minutes, natural release for 10 minutes, then quick release any remaining pressure.
- Slow Cooker: since this meat benefits from long cook times, slow cookers are great. After searing in a skillet, add the ingredients to the slow cooker and let cook on low for 8 hours or until meat is tender.
- Storage: store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freezer: allow the oxtail stew to cool, then pour into a freezer safe container. Store in the freezer for up to 3 months. Remove to the refrigerator to thaw overnight.
- Reheating: pour the stew into a dutch oven and heat over medium heat for approximately 15 minutes or until the meat is warmed through.
Nutrition Information
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Calories
695kcal
(35%)
Carbohydrates
10g
(3%)
Protein
73g
(146%)
Fat
37g
(57%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
19g
Cholesterol
249mg
(83%)
Sodium
1555mg
(65%)
Potassium
346mg
(10%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
5247IU
(105%)
Vitamin C
8mg
(9%)
Calcium
89mg
(9%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 695kcal | 35% |
| Carbohydrates | 10g | 3% |
| Protein | 73g | 146% |
| Fat | 37g | 57% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 249mg | 83% |
| Sodium | 1555mg | 65% |
| Potassium | 346mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5247IU | 105% |
| Vitamin C | 8mg | 9% |
| Calcium | 89mg | 9% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
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