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Braised Oxtails

Carlton Haynes is the innovative, professional chef by trade who loves to cook.

Braised Oxtails

One of the best things about preparing oxtails is that they improve with time, You can make them up to a few days ahead and just reheat them in a 200 degree oven so they can maintain their tender perfection and good flavor.

One of the best things about preparing oxtails is that they improve with time, You can make them up to a few days ahead and just reheat them in a 200 degree oven so they can maintain their tender perfection and good flavor.

Braised Oxtails

There is nothing to me that can impress me quite the way Braised Oxtail do? They seem like a very hard dish to make, But it's not, Braised Oxtails are really kind of easy to prepare if you just give them time to braise I am telling you this is the a great tasting dish that can serve to family and friends and cool day in the winter, spring, summer and fall, Whenever you decide everyone will love it for sure.
So, let's get started on making so good eating.

Braised Oxtails

Ingredients
Flour or dredging
1/4 cup of olive oil for browning oxtails
8 to 10 oxtails (about 4 to 5 pounds)
Sea salt (to taste)
Ground black pepper (to taste)
2 heads of garlic chopped
1 yellow onion small chopped
3 carrots small chopped
3 stalks of celery small chopped
1/4 cup of tomato paste
2 dried bay leaves
1 - 28oz can of whole peeled tomatoes
2 cups of beef broth
1 cup of red wine

Methods
To begin place your flour in a bowl then, Wash and season your oxtails with the sea salt and black pepper Now take your 1/4 cup of olive oil and heat it up in a heavy-duty pot then when it gets hot dredge your oxtails in the flour and add the oxtail to the pot and cook until the oxtails are brown on all sides about 2 minutes per side, cook in batches if needed so you don't over crowd the pot as they are done transfer to a plate.

Now that your finish browning your oxtails pour off all the excess oil except 2 tablespoons then on a medium low heat setting add your garlic and cook it down for a about a minute then also combine the onions, carrots, and celery then add another pinch of sea salt and black pepper then let it sauté until the veggies begin to soften about 4 to 5 minutes.
Now as the onions, carrots and celery are soft add your tomato paste and your bay leaves and cook then start stirring until the tomato paste started to darken on the edges, While that's cooking and the juices from your whole peeled tomatoes then lay the whole tomatoes on a chopping board then give then a rough chop and then stir then into pot to combine all the ingredients,
Okay now it's time to add the broth and the wine bring it all to a boil but keep stirring when it comes to a steady boil add your oxtails among the vegetables make sure they are combined well among the vegetables place the lid on top then add to the oven and let the oxtails bake for 31/2 to 4 hours until they are fork tender or falling off the bone.
When ready remove from the oven serve and enjoy.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2022 Chef Carlton Haynes

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