Savory Braised Oxtails with Herb-Infused Sauce is a rich and comforting dish that melts in your mouth, perfect for cold nights or special gatherings. The slow-cooked oxtails absorb all the flavors of a hearty, aromatic herb-infused sauce, creating a deep, savory flavor profile that’s sure to satisfy.
Ingredients:
- 3 lbs oxtails
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 1 cup red wine
- 2 cups beef broth
- 1 tbsp tomato paste
- 2 sprigs thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Calories:
Approximately 450-500 calories per serving (depending on portion size).
How to Cook:
- Preheat your oven to 325°F (165°C). In a large pot, heat olive oil over medium-high heat. Brown the oxtails on all sides, then remove and set aside.
- In the same pot, sauté onions, carrots, and garlic until softened.
- Add tomato paste, red wine, beef broth, thyme, bay leaves, salt, and pepper. Stir and return the oxtails to the pot.
- Cover the pot and braise in the oven for 2.5 to 3 hours, or until the oxtails are tender and the sauce has thickened.
- Remove the oxtails, discard the bay leaves and thyme stems, and serve with the sauce. Garnish with parsley.
History:
Oxtail stew dates back centuries, with origins in African, Caribbean, and European cuisines. Traditionally, oxtails were considered a cheaper cut of meat, but over time, they became prized for their deep flavor and tender texture when slow-cooked. This savory braised dish continues to be a comfort food favorite in many cultures worldwide.
