Braised Oxtails: A Rich and Flavorful Comfort Dish
- Add the browned oxtails to the pot. Reduce the heat to low, cover, and simmer for 2.5–3 hours, stirring occasionally to prevent sticking.
- Add hot water as needed (about 2 cups) if the liquid becomes too low. Continue cooking until the oxtails are tender and the sauce has thickened into a rich gravy.
4. Serve and Enjoy
- Once the oxtails are tender, remove them from the pot and place them on a serving dish.
- Ladle the flavorful gravy over the top.
- Serve with rice, mashed potatoes, or pasta for a complete meal.
Tips for Perfect Braised Oxtails
- Use a Heavy Pot: A Dutch oven or heavy-bottomed pot ensures even heat distribution.
- Brown Well: Take your time browning the oxtails for maximum flavor.
- Low and Slow: Simmer gently to achieve tender, fall-off-the-bone meat.
- Adjust Seasoning: Taste the gravy before serving and adjust salt or pepper as needed.
- Make Ahead: This dish tastes even better the next day as the flavors deepen.
FAQs About Braised Oxtails
Q: Can I make this in a slow cooker?
A: Yes! After browning the oxtails, transfer everything to a slow cooker and cook on low for 6-8 hours.
Q: What can I substitute for red wine?
A: Use beef broth or a splash of balsamic vinegar for a similar depth of flavor.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
