Summer Braised Oxtail Like A Chef

Ingredients

• 2.5 lb Oxtail (trimmed, cut into 2‑inch pieces)
• 0.25 cup All-Purpose Flour (for dusting)
• 2 tsp Salt (plus extra for seasoning sauce)
• 1 tsp Black Pepper (freshly ground)
• 2 pcs Shallots (diced)
• 2 pcs Celery Stalks (diced)
• 2 pcs Carrots (diced)
• 3 cloves Garlic (minced)
• 2 tsp Fresh Thyme (or 1 tsp dried)
• 1 tsp Fresh Rosemary (or ½ tsp dried)
• 2 tbsp Tomato Paste (concentrated)
• 1 cup Dry White Wine (e.g., Sauvignon Blanc)
• 2 cup Beef Stock (low‑sodium)
• 1 cup Water
• 1 bundle Bouquet Garni (parsley, thyme, rosemary, bay leaf tied together)
• 3 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Lemon Zest (fine zest)
• 2 tbsp Fresh Parsley (chopped)
• 0.5 cup Diced Tomato (fresh or canned, drained)
• 2 cup Mashed Potatoes (prepared ahead, warm)

Instructions

1. Season and Dust Oxtail

   Pat the oxtail pieces dry, season generously with salt and pepper, then toss in flour until lightly coated.

   Time: PT10M

2. Brown Oxtail

   Heat a tablespoon of oil in the Dutch oven over medium‑high heat. Add oxtail in batches, searing until all sides are golden brown. Remove and set aside.

   Time: PT10M

   Temperature: Medium‑high

3. Sauté Aromatics

   In the same pot, add a little more oil if needed and sauté the diced shallots, celery, and carrots until softened, about 3‑4 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Garlic, Herbs, and Tomato Paste

   Stir in minced garlic, thyme, rosemary, and tomato paste. Cook, stirring constantly, for 2‑3 minutes until the paste darkens slightly and the raw garlic aroma disappears.

   Time: PT3M

   Temperature: Medium

5. Deglaze with White Wine

   Pour in the white wine, stirring to loosen any fond. Let it simmer until the liquid reduces by about half, roughly 5 minutes.

   Time: PT5M

   Temperature: Medium

6. Add Stock and Reduce

   Add the beef stock, bring to a gentle boil, then reduce the mixture by half (about 10 minutes).

   Time: PT10M

   Temperature: Medium

7. Braise Oxtail

   Return the browned oxtail to the pot, add water and the bouquet garni. Cover and simmer on low heat for 2½ hours, or until the meat is fork‑tender.

   Time: PT2H30M

   Temperature: Low

8. Finish the Sauce

   Remove the oxtail and set aside. Strain the cooking liquid through a fine mesh sieve into a clean saucepan. Reduce over medium heat until slightly thickened, then season with lemon juice, salt, and pepper.

   Time: PT10M

   Temperature: Medium

9. Glaze the Oxtail

   Return the oxtail to the reduced sauce, toss to coat, and let it simmer for another 5 minutes so the glaze adheres.

   Time: PT5M

   Temperature: Medium

10. Prepare Garnish

    In a small bowl combine chopped parsley, lemon zest, diced shallot, diced tomato, a splash of lemon juice, and a pinch of salt and pepper. Mix gently.

    Time: PT5M

11. Plate and Serve

    Spoon a bed of warm mashed potatoes onto each plate, top with braised oxtail, drizzle with extra glaze, and sprinkle the parsley‑tomato garnish over the top.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

30g

Carbohydrates

32g

Fat

26g

Fiber

3g

Ingredient Substitutions

• Instead of Oxtail: Beef shank, Beef short ribs
• Instead of All-Purpose Flour: Cornstarch, Rice flour
• Instead of Black Pepper: White pepper
• Instead of Shallots: Yellow onion
• Instead of Celery Stalks: Fennel stalk
• Instead of Carrots: Parsnips
• Instead of Garlic: Garlic paste
• Instead of Fresh Thyme: Dried thyme
• Instead of Fresh Rosemary: Dried rosemary
• Instead of Tomato Paste: Tomato purée
• Instead of Dry White Wine: Chicken broth, Apple cider
• Instead of Beef Stock: Chicken stock, Vegetable stock
• Instead of Bouquet Garni: Dried herb mix
• Instead of Lemon Juice: White wine vinegar
• Instead of Fresh Parsley: Cilantro
• Instead of Diced Tomato: Sun‑dried tomatoes
• Instead of Mashed Potatoes: Cauliflower mash

Equipment Needed

• Large Dutch Oven or Heavy‑Bottomed Pot
• Frying Pan
• Fine Mesh Sieve
• Cutting Board
• Chef’s Knife
• Wooden Spoon
• Ladle
• Measuring Cups and Spoons
• Tongs
• Small Mixing Bowl
• Stove

Critical Steps — Do Not Skip

• Dusting and browning the oxtail to develop flavor
• Reducing the wine and stock to concentrate the sauce
• Low‑heat braising for 2½ hours until the meat is tender
• Finishing the sauce with lemon juice for balance

Chef Tips from the Video

• Pat the oxtail dry before flouring for a better crust.
• Use a good quality dry white wine; it adds acidity and depth.
• Skim excess fat from the surface of the sauce before the final reduction.
• Finish the glaze with a little cold butter for extra shine (optional).

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove.

Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw overnight and reheat.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The braised oxtail can be made a day ahead; the flavors improve after resting.
• Cool the sauce completely before refrigerating; reheat and add a splash of stock if it thickens too much.

Frequently Asked Questions