Braised Oxtail Recipe

Braised Oxtail Recipe

Introduction

Braised oxtail is a rich, flavorful dish enjoyed in various cuisines worldwide, from Caribbean and African to European and Asian traditions. This slow-cooked delicacy transforms a tough cut of meat into tender, succulent bites infused with deep, aromatic flavors. Whether served with rice, mashed potatoes, or a side of vegetables, braised oxtail is a comforting and satisfying meal that embodies the art of slow cooking.

History of Braised Oxtail

Oxtail was historically considered a lesser cut of meat, primarily used by peasants and working-class families who relied on slow cooking techniques to make tough cuts tender and flavorful. The dish has roots in many cultures:

• Jamaican Cuisine: Often seasoned with allspice, thyme, and Scotch bonnet peppers for a spicy kick.
• British and European Cuisine: Slow-cooked in wine or stock with root vegetables.
• Asian Cuisine: Found in Chinese and Korean stews, often braised with soy sauce and star anise.

Today, braised oxtail is considered a gourmet delicacy in fine dining establishments and home kitchens alike.

Benefits of Braised Oxtail

• Rich in Collagen: Promotes joint and skin health.
• High in Protein: Supports muscle growth and repair.
• Packed with Minerals: Contains iron, zinc, and phosphorus.
• Deep, Complex Flavor: The slow cooking process enhances the meat’s taste and texture.
• Versatile Dish: Can be prepared in different styles to suit various cuisines.

Ingredients

• 2 lbs oxtail, trimmed of excess fat
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 1 can (14 oz) diced tomatoes
• 2 bay leaves
• 1 tsp thyme
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp Worcestershire sauce
• 2 potatoes, cubed (optional)

Instructions

1. Prepare the Oxtail
   • Rinse the oxtail and pat dry with paper towels.
   • Season with salt, pepper, and paprika.
2. Sear the Meat
   • Heat olive oil in a large pot or Dutch oven over medium-high heat.
   • Brown the oxtail on all sides, about 3-4 minutes per side.
   • Remove and set aside.
3. Sauté the Vegetables
   • In the same pot, add onions, garlic, carrots, and celery.
   • Cook until softened, about 5 minutes.
4. Build the Sauce
   • Stir in tomato paste and cook for 1 minute.
   • Add diced tomatoes, beef broth, red wine, Worcestershire sauce, and bay leaves.
5. Braise the Oxtail
   • Return the oxtail to the pot and bring to a simmer.
   • Cover and cook on low heat for 3-4 hours until the meat is tender.
   • Stir occasionally, adding more liquid if needed.
6. Final Touches
   • Remove bay leaves.
   • Adjust seasoning with salt and pepper.
   • If using potatoes, add them in the last 30 minutes of cooking.
7. Serve and Enjoy
   • Serve hot with rice, mashed potatoes, or crusty bread.

Methods of Cooking

• Stovetop: The traditional method, requiring slow simmering for hours.
• Slow Cooker: Cook on low for 6-8 hours for effortless preparation.
• Instant Pot: Pressure cook for about 45 minutes for a faster meal.
• Oven Braising: Bake at 325°F (160°C) for 3-4 hours in a covered dish.

Nutritional Information (Per Serving)

• Calories: ~450
• Protein: 35g
• Carbohydrates: 15g
• Fat: 25g
• Fiber: 3g
• Iron: 20% of daily value

Who Loves Braised Oxtail?

• Meat Lovers: The rich, hearty flavors appeal to carnivores.
• Home Cooks: Perfect for slow-cooking enthusiasts.
• Foodies: Appreciated in gourmet and traditional cuisine.
• Cultural Enthusiasts: Enjoyed across global culinary traditions.

Conclusion

Braised oxtail is a dish that transforms a humble cut of meat into a luxurious, flavorful experience. Whether you prefer the Jamaican, European, or Asian version, this slow-cooked delight offers rich taste and tender texture in every bite. Try it at home, and savor a time-honored recipe loved worldwide!

Enjoy your meal!