Savory Braised Oxtails with Herb-Infused Sauce: A Rich, Comforting Classic
There’s something deeply satisfying about a slow-cooked dish that fills the kitchen with aromas that make everyone hungry before the first bite. Savory Braised Oxtails with Herb-Infused Sauce is one of those recipes—a timeless comfort meal where tender, flavorful meat meets a rich, aromatic sauce that’s perfect for soaking up with crusty bread, creamy mashed potatoes, or steamed rice.
This dish transforms humble oxtails into a culinary masterpiece. With patience, a few simple ingredients, and careful braising, you get succulent meat that falls off the bone and a sauce infused with herbs, wine, and stock that’s so fragrant it’s impossible to resist.
Why Braised Oxtails Are Special
Oxtails may seem intimidating at first—they’re often overlooked in favor of quicker-cooking cuts—but they are ideal for slow cooking. Their connective tissue breaks down over hours of gentle heat, creating tender meat and a naturally gelatinous sauce that’s rich, hearty, and full of flavor.
Braised oxtails are a dish that rewards patience: the longer they simmer, the deeper the flavor, resulting in a luxurious meal that’s worth every minute.
What Makes This Recipe Stand Out
✔ Tender, melt-in-your-mouth meat – The slow braising ensures the oxtails are perfectly soft.
✔ Herb-infused sauce – Fresh herbs and aromatics elevate the sauce to restaurant-quality richness.
✔ Comfort food at its finest – Perfect for dinner parties, holiday meals, or cozy family dinners.
✔ Flexible accompaniments – Serve over rice, mashed potatoes, or with crusty bread.
Ingredients
- 3–4 lbs oxtails, trimmed
- Salt and pepper, to taste
- 2–3 tablespoons olive oil
- 1 large onion, chopped
- 2–3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup red wine (optional, but adds depth)
- 4 cups beef or veal stock
- 2–3 sprigs fresh rosemary
- 2–3 sprigs fresh thyme
- 1–2 bay leaves
- 1 tablespoon tomato paste
- Optional: 1 teaspoon Worcestershire sauce or soy sauce for umami
How to Make Savory Braised Oxtails
1. Brown the Oxtails
Season oxtails with salt and pepper.
Heat olive oil in a large, heavy pot or Dutch oven over medium-high heat.
Sear oxtails on all sides until golden brown. Remove and set aside.
2. Sauté the Aromatics
Add onions, garlic, carrots, and celery to the pot.
Cook until softened and fragrant, scraping up any browned bits from the bottom of the pan.
3. Deglaze and Build Flavor
Stir in tomato paste and cook briefly.
Add red wine, scraping the pan to release any caramelized bits. Let it reduce slightly.
4. Add Stock and Herbs
Return oxtails to the pot.
Add stock, rosemary, thyme, bay leaves, and optional Worcestershire sauce.
Bring to a gentle simmer.
5. Braise Slowly
Cover the pot and braise in the oven at 325°F (160°C) or on the stovetop over low heat for 3–4 hours, until the meat is tender and falling off the bone.
Check occasionally and add more stock if needed.
6. Finish the Sauce
Remove oxtails and strain or reduce the sauce if desired. Adjust seasoning with salt and pepper.
Return oxtails to the sauce for serving.
Serving Suggestions
- Serve over creamy mashed potatoes to soak up the sauce.
- Pair with buttery polenta or risotto for an elegant twist.
- Accompany with roasted root vegetables for a rustic dinner.
- Garnish with fresh herbs for a beautiful presentation.
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Tips for Perfect Braised Oxtails
- Sear thoroughly – Browning the meat builds deep flavor.
- Cook low and slow – Patience is key for tender results.
- Use fresh herbs – Rosemary and thyme infuse the sauce beautifully.
- Skim fat if needed – Optional, but can make the sauce lighter.
- Rest before serving – Let the dish sit a few minutes to let flavors meld.
A Dish That’s Worth Every Minute
Savory Braised Oxtails with Herb-Infused Sauce is a showstopper that transforms simple ingredients into an extraordinary meal. The combination of tender meat, rich sauce, and fragrant herbs creates a dish that’s perfect for special occasions or indulgent comfort food nights.
Every bite is a celebration of flavor, patience, and the art of slow cooking—a true classic you’ll want to make again and again.
