🥩🍲 Braised oxtail
Braised oxtail is a rich, slow-cooked dish where oxtail becomes fall-off-the-bone tender in a deeply flavorful, thick gravy. It’s hearty, gelatin-rich, and very comforting—popular in Caribbean, African, and Asian cooking.
🧾 Ingredients
- 1.5–2 kg oxtail (cut into pieces)
- 2–3 tbsp oil
- 1 onion (chopped)
- 4–5 cloves garlic (minced)
- 1–2 carrots (chunked)
- 2 tbsp tomato paste
- 3–4 cups beef stock (or water + stock cubes)
- 1–2 tbsp soy sauce (optional, for depth)
- Salt & black pepper
🌿 Spices
- 1 tsp thyme or mixed herbs
- 1 tsp paprika
- 1 tsp allspice (optional, Caribbean-style)
- 2 bay leaves
- 1–2 whole cloves (optional)
👩🍳 Method
1. Sear the oxtail
- Pat oxtail dry and season with salt and pepper.
- Heat oil in a heavy pot.
- Brown oxtail on all sides until deeply caramelized. Remove and set aside.
2. Build the base
- In the same pot, sauté onion and garlic.
- Add tomato paste and cook for 1–2 minutes until darkened slightly.
3. Deglaze & simmer
- Add stock and scrape up browned bits from the pot.
- Return oxtail to the pot.
- Add herbs, spices, and soy sauce if using.
4. Slow braise
- Cover and simmer on low heat for 2.5–4 hours, stirring occasionally.
- Alternatively, cook in oven at 160°C (320°F).
- Add carrots in the last 45–60 minutes.
5. Finish
- Cook until meat is very tender and sauce is thick and glossy.
- Remove bay leaves and adjust seasoning.
🍽️ Serving ideas
- With mashed potatoes 🥔
- With rice or buttered noodles 🍚
- With polenta or cornbread
💡 Tips
- Low and slow is key—don’t rush it
- Browning the oxtail builds deep flavor
- Let it rest slightly before serving so sauce thickens
- Tastes even better the next day
⚡ Quick 3-step version
- Sear oxtail
- Simmer in seasoned stock
- Cook until tender and rich
If you want, I can also show you a Caribbean jerk oxtail version, a pressure cooker shortcut, or a restaurant-style glossy gravy finish upgrade.
