Slow Braised Oxtail

Slow-Braised Oxtail with Garlic Mashed Potatoes

Rich, comforting and full of flavour, this slow-braised oxtail recipe transforms an underrated cut into a tender, fall-apart meal with a silky savoury sauce. Serve it over creamy garlic mashed potatoes for the ultimate cozy dinner.

Serves 4–6

Ingredients

For the Oxtail

  • 3–4 lb oxtail
  • Salt and pepper
  • 2 tbsp beef tallow or oil
  • 1 large onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1½ cups dry red wine
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 2 bay leaves

For the Garlic Mashed Potatoes

  • 2 lb Yukon Gold potatoes
  • 4 garlic cloves
  • ½ cup warm milk or cream
  • ¼ cup butter
  • Salt and pepper

Method

  1. Season the oxtail generously with salt and pepper.
  2. Heat the tallow or oil in a heavy pot or Dutch oven over medium-high heat. Brown the oxtail well on all sides, working in batches if needed. Remove and set aside.
  3. Add the onion, carrots and celery to the pot and cook for about 5 minutes. Stir in the garlic and tomato paste and cook for another minute.
  4. Pour in the red wine and scrape up all the browned bits from the bottom of the pot. Simmer for about 3 minutes.
  5. Add the beef broth, Worcestershire sauce, thyme, rosemary and bay leaves.
  6. Return the oxtail to the pot. Cover and braise at 325°F for 3 to 3½ hours, or until the meat is very tender and pulls easily away from the bone.
  7. For the mashed potatoes, boil the potatoes and garlic in salted water until tender. Drain well, then mash with the butter and warm milk or cream. Season with salt and pepper.
  8. Serve the oxtail over the garlic mashed potatoes and spoon that rich, savoury sauce over top.

Homestead Tip

This is one of those dishes that may be even better the next day. Chill any leftovers, skim off the excess fat once it has solidified, and gently reheat before serving.