Slow-Braised Oxtails

Cooking tutorial

Holy Words

Slow-Braised Oxtails

Ingredients

• 4 to 5 lbs oxtails, trimmed of excess fat
• 2 tbsp seasoned salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 3 tbsp vegetable oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 2 stalks celery, chopped
• 1 cup red wine (or beef broth)
• 4 cups beef broth
• 3 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 2 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour (optional, for thickening)
• 2 tbsp butter (optional, for thickening)

Instructions

1. 1

   Rinse the oxtails and pat them completely dry with paper towels. In a small bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, and smoked paprika, then rub this seasoning all over the oxtails real good.

2. 2

   Heat the vegetable oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches so you don't crowd the pot, brown the oxtails on all sides until they're nice and dark, about 3 to 4 minutes per side. Remove the browned oxtails to a plate and set aside.

3. 3

   In the same pot with all those good drippings, add the chopped onion, bell pepper, celery, and garlic. Cook, stirring often, until the vegetables soften up, about 5 to 6 minutes.

4. 4

   Pour in the red wine and use a wooden spoon to scrape up all the brown bits stuck to the bottom of the pot. Let it bubble for about 2 minutes.

5. 5

   Stir in the tomato paste, then add the beef broth, bay leaves, thyme, and Worcestershire sauce. Mix it all together real good.

6. 6

   Return the oxtails to the pot along with any juices that collected on the plate. Bring everything to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 3 to 3½ hours, turning the oxtails every 45 minutes or so, until the meat is falling-off-the-bone tender.

7. 7

   When the oxtails are done, remove them to a serving platter and tent with foil to keep warm. If you want a thicker gravy, mix the flour and butter together into a paste, whisk it into the sauce, and simmer for 5 minutes until it thickens up. Taste and adjust your seasoning if needed.

8. 8

   Pour that beautiful gravy over the oxtails and serve hot over rice, grits, or mashed potatoes.

Pro Tips

• ★Don't skip browning the oxtails — that's where all the deep flavor comes from.
• ★These taste even better the next day after the flavors have had time to marry, so don't be afraid to make them ahead.