Paula Deen Braised Oxtail Recipe
If you love rich and hearty meals, this Paula Deen Braised Oxtail Recipe is perfect. It is slow-cooked, tender and full of flavor.
Ingredients
- 2 pounds oxtail pieces
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 2 cups beef broth
- 1 cup tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon flour optional, for thickening
Instructions
Season the Oxtail
- Pat oxtail pieces dry with paper towel. Season well with salt and pepper on all sides for better flavor.
Brown the Meat
- Heat oil in a large pot over medium heat. Add oxtail pieces and brown on all sides until deep golden color forms.
Remove and Set Aside
- Take browned oxtail out of the pot. Place on a plate and keep aside while preparing the vegetables.
Cook the Vegetables
- In the same pot, add onion, carrots and celery. Cook for 5 minutes until soft and slightly golden.
Add Garlic
- Add minced garlic and cook for one minute. Stir well to release aroma without burning the garlic.
Add Liquids and Flavor
- Pour in beef broth and tomato sauce. Add Worcestershire sauce, thyme, and bay leaf. Mix everything well.
Return Oxtail to Pot
- Place browned oxtail back into the pot. Make sure pieces are mostly covered with the liquid mixture.
Slow Cook the Oxtail
- Cover the pot and cook on low heat for about 2 to 2.5 hours. Meat should become very tender and soft.
Thicken the Sauce
- If needed, mix flour with a little water and add to the pot. Cook for few minutes until sauce thickens.
Serve Hot
- Remove bay leaf and serve oxtail hot. Enjoy with rice, mashed potatoes or fresh bread.
Notes
- Brown meat well for deeper flavor
- Use red wine instead of some broth for richness
- Add potatoes for a complete meal
- Cook in slow cooker for easier method
- Skim extra fat from top before serving
- Add chili flakes for slight heat
- Use fresh herbs for better aroma