Sandra This Paula Deen Style Braised Oxtail recipe is a fall-off-the-bone and tender recipe, which is made with oxtails and red wine. It’s the ultimate comfort food recipe, ready in about 5 hours.
Paula Deen Braised Oxtail Recipe Ingredients
For the Braise:
- 3 pounds (1.3 kg) oxtails, with separated joints
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 3 whole cloves garlic, peel still on
- 1 bay leaf
- Pinch thyme
- 2 cups (475 ml) stock (chicken or beef)
- 2 cups (475 ml) red wine
For the Roasted Vegetables:
- 2 carrots, cut into 1-inch segments
- 2 parsnips, cut into 1-inch segments
- 2 turnips or rutabagas, cut into 1-inch pieces
- Olive oil
- Chopped fresh parsley, for garnish
How To Make Paula Deen Braised Oxtails
- Sear the Oxtails: Pat the oxtails completely dry with paper towels and sprinkle them all over with salt and pepper. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the oxtails on all sides until they are golden brown. Remove the oxtails to a plate.
- Sauté the Aromatics: Add the chopped onion, carrot, and celery to the pot and cook for a few minutes until the onions are translucent.
- Braise the Oxtails: Add the oxtails back to the pot. Add the whole garlic cloves, stock, wine, bay leaf, thyme, and another half teaspoon of salt. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for 3 hours, until the meat is fork-tender.
- Roast the Root Vegetables: About 1 hour before the meat is done, preheat your oven to 350°F (175°C). Toss the carrots, parsnips, and turnips in olive oil in a roasting pan, sprinkle well with salt and pepper, and roast for 1 hour until lightly browned and cooked through.
- Make the Sauce: When the oxtails are tender, remove them from the cooking liquid. Skim the fat from the top of the liquid. Pour the liquid through a mesh strainer, discarding the solids. Return the strained liquid to the pot and simmer until it has reduced by half.
- Combine and Serve: Add the cooked oxtails and the roasted root vegetables back into the reduced sauce. Let everything heat on low for about 30 minutes for the flavors to meld. Garnish with chopped parsley before serving.
Recipe Tips
- How to get the most tender oxtails? The most important secret is the low and slow cooking method. Braising the oxtails for a full 3 hours is what breaks down the tough connective tissue, making the meat incredibly rich and tender.
- How to get the richest sauce? Searing the meat until it has a deep brown crust is a non-negotiable step for flavor. Reducing the strained braising liquid by half at the end is also crucial, as it concentrates all the flavors into a thick, glossy sauce.
- Can I make this ahead of time? Absolutely! Braised dishes like this are often even better the next day. The easiest way to skim the fat is to let the entire stew cool in the refrigerator overnight; the fat will solidify on top and can be easily scraped off.
- What’s the best wine to use for braising? A dry, robust red wine that you would enjoy drinking is a great choice. Cabernet Sauvignon, Merlot, or a Côtes du Rhône will all add a wonderful depth of flavor.
What To Serve With Braised Oxtails
This is a rich and hearty main course that is perfect with sides that can soak up all the delicious sauce. It is fantastic served with:
- Creamy mashed potatoes or soft polenta
- Buttered egg noodles
- A simple side of steamed green beans or a crisp green salad to cut the richness
- Crusty bread for dipping
How To Store Braised Oxtails
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor will continue to improve.
- Freeze: Allow the oxtail stew to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Braised Oxtails Nutrition Facts
- Serving: 1 serving
- Calories: 750 kcal
- Carbohydrates: 30g
- Protein: 55g
- Fat: 42g
- Saturated Fat: 15g
- Sodium: 1150mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Oxtails are the tail of a cow. They are a tough, bony, and gelatin-rich meat that is packed with flavor. The long, slow cooking process is essential to break down the tough connective tissue, which results in fall-off-the-bone tender meat and a rich, full-bodied sauce.
A tough braise almost always just needs more time. All stovetops and cuts of meat can vary. If your oxtails aren’t fall-apart tender, just put the lid back on and continue simmering, checking for tenderness in 30-minute intervals.
Yes. For a slow cooker version, follow all the steps for searing the meat and sautéing the vegetables on the stovetop first. Then, transfer everything to a crock pot and cook on LOW for 8-10 hours, until the meat is tender. Roast the root vegetables separately as directed.
Try More Recipes:
- Paula Deen Braised Brisket Recipe
- Paula Deen Cheese Grits Recipe
- Paula Deen Old Time Beef Stew Recipe
Paula Deen Braised Oxtail Recipe
Description
A deeply savory and comforting dish of fall-off-the-bone tender oxtails, slow-braised in a rich red wine sauce and served with sweet roasted root vegetables.
Ingredients
Instructions
- Pat the oxtails dry, season with salt and pepper, and sear them in hot oil in a Dutch oven until browned on all sides. Remove from the pot.
- In the same pot, sauté the chopped onion, carrot, and celery until softened.
- Return the oxtails to the pot. Add the garlic, stock, wine, and herbs.
- Cover and simmer on low for 3 hours until the meat is very tender.
- While the oxtails cook, roast the separate batch of root vegetables in a 350°F oven for 1 hour until tender and caramelized.
- When the oxtails are done, remove them from the pot. Skim the fat from the liquid, strain it, and reduce it on the stove by half to create a sauce.
- Return the oxtails to the reduced sauce, add the roasted vegetables, and heat through before serving.
Notes
- The most important tip for this recipe is to not rush the 3-hour simmer time; this is the secret to perfectly tender, fall-off-the-bone oxtails.
- Searing the oxtails until they have a deep brown crust is a non-negotiable step that builds a rich, savory flavor for the entire dish.
- For the richest, most flavorful sauce, don’t forget to reduce the strained braising liquid by half.
- Making this dish a day ahead is a fantastic trick, as it makes the fat incredibly easy to remove after it solidifies in the fridge.
