Braised Oxtails – Slow-Cooked Comfort with Rich Flavor

Braised Oxtails are the ultimate comfort food—tender, fall-off-the-bone meat simmered slowly in a savory, aromatic broth. This lighter take on the traditional dish keeps the flavor deep and satisfying, with mindful ingredients and portion-friendly servings. Perfect for a cozy dinner or special occasion, this dish pairs beautifully with rice, mashed potatoes, or roasted vegetables for a complete and hearty meal.

Why You’ll Love This Recipe

Rich, Deep Flavor: Slow braising brings out the natural richness of the meat.
Wholesome Ingredients: No heavy creams or unnecessary fats—just real, clean flavor.
Comforting & Satisfying: A soulful dish that feels indulgent without being over-the-top.
Great for Meal Prep: Even better the next day after the flavors meld.

Ingredients

• 2 ½ lbs trimmed oxtails
• 1 tbsp olive oil or cooking spray
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 tbsp tomato paste
• 1 ½ cups low-sodium beef broth
• 1 cup water
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Chopped parsley, for garnish (optional)

Instructions

1. Sear the Oxtails
Pat oxtails dry and season with salt and pepper. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the oxtails on all sides, in batches if needed. Remove and set aside.

2. Sauté the Aromatics
In the same pot, add onions, garlic, carrots, and celery. Sauté for 5–6 minutes until softened. Stir in tomato paste and cook for another minute.

3. Build the Braising Liquid
Add beef broth, water, Worcestershire sauce, thyme, bay leaf, and a bit more salt and pepper. Stir to combine.

4. Braise Low & Slow
Return the oxtails to the pot, ensuring they’re mostly submerged in the liquid. Bring to a simmer, then cover and reduce heat to low. Cook for 2½ to 3 hours, or until the meat is fork-tender.

5. Skim Fat & Serve
Remove oxtails and skim off excess fat from the sauce. Simmer sauce uncovered for 10 minutes to thicken slightly if desired. Serve warm, garnished with chopped parsley.

Nutritional Information (Per Serving, Approximate)

Calories: 320
Carbohydrates: 6g
Fat: 18g
Protein: 32g
Fiber: 1g

Note: Oxtails are naturally rich and fatty, but trimming visible fat before cooking and skimming the braising liquid helps keep the dish lighter.

Tips for Success

Trim Before Cooking: Remove excess fat from oxtails for a leaner result.
Chill to Skim More Fat: For next-day servings, refrigerate and remove the solidified fat layer before reheating.
Add Veggies: Toss in greens like kale or spinach during the last 15 minutes for a nutrition boost.
Serve Smart: Pair with cauliflower mash or steamed rice to keep the meal balanced.

Why This Recipe Works

By slowly braising oxtails in a flavorful, low-fat broth, this recipe brings out the best of this traditional cut—rich, meaty, and tender—without unnecessary heaviness. Simple techniques like browning the meat and skimming the sauce help deliver gourmet results with a wholesome twist.

Braised Oxtails are a timeless comfort dish that can easily fit into a modern, balanced lifestyle. With deep flavor and melt-in-your-mouth texture, this meal satisfies the soul without sacrificing mindful eating. Whether shared at a family table or meal prepped for the week, it’s a dish that warms from the inside out.