Braised Oxtails Recipe

6. Slow Cook the Oxtails

1. Bring to a Simmer: Bring the liquid to a gentle simmer, then reduce the heat to low.
2. Cover and Cook: Cover the pot with a tight-fitting lid and let the oxtails braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone. Stir occasionally to ensure even cooking.

7. Adjust the Sauce

1. Skim Fat: Once the oxtails are tender, skim any excess fat from the surface of the sauce using a spoon.
2. Thicken if Necessary: If the sauce is too thin, remove the oxtails and simmer the sauce uncovered for an additional 10–15 minutes until it thickens to your liking.

8. Serve and Enjoy

1. Plate the Oxtails: Transfer the oxtails to a serving dish and spoon the rich sauce over them.
2. Garnish: Sprinkle with freshly chopped parsley for a burst of color and flavor.
3. Pair with Sides: Serve the braised oxtails with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.

Tips for Perfect Braised Oxtails

• Take Your Time: Braising is a slow process, but it’s worth it for the tender, flavorful result. Patience is key!
• Choose the Right Pot: A heavy-bottomed pot or Dutch oven helps maintain even heat, ensuring consistent cooking.
• Customize the Spices: Feel free to add cinnamon, nutmeg, or even a splash of soy sauce for a unique twist.
• Prepare Ahead: Braised oxtails taste even better the next day, as the flavors continue to develop. Prepare them a day in advance and reheat gently before serving.

Why This Recipe Stands Out

This braised oxtails recipe is a testament to the beauty of slow cooking. The combination of tender meat, deeply flavored sauce, and aromatic spices creates a dish that’s both comforting and sophisticated. Whether served for a family dinner or a special occasion, this recipe is guaranteed to impress.