Slow-Roasted Oxtail with Tomato and Root Vegetables
Beef oxtail braised low and slow in the oven with tomatoes, root vegetables, and herbs until fall-apart tender. The meat absorbs rich beef broth and tomato paste while carrots, celery, onion, and bell pepper soften into the sauce. Seasoned with paprika, thyme, rosemary, and bay leaves for deep, complex flavor.
Ingredients
- 5 ½ lb oxtail
- ½ cup (60gr) all-purpose flourcornstarch0.5:1gluten-freegluten-free
for thickening, adds:gluten-free removes:wheat
- 4 cups (1l) beef broth
- 2 tablespoons tomato paste
- 3 tablespoons olive oil
- 3 tomatoes, peeled and chopped
- 1 red bell pepper, cleaned, seeds and stem removed, diced
- 1 onion, peeled and chopped
- 2 carrots, peeled and cut into small pieces
- 3 celery stalks, washed and cut into small pieces
- 4 garlic cloves, peeled and minced
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt(optional)
- pepper(optional)
Instructions
- 1
Peel, wash, and cut carrots, onion, and celery stalks into small pieces.
- 2
Clean bell pepper, remove seeds and stem, and cut into small cubes.
- 3
Peel and mince garlic. Set all vegetables aside.
- 4
Pat oxtail dry with paper towels. Cut into chunks or leave whole as preferred.
- 5
Season oxtail with salt and pepper, coat with flour, and shake off excess.
- 6
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- 7
Brown oxtail on all sides until well-seared, working in batches to avoid crowding. Remove and set aside.
- 8
In the same pot, sauté onions, carrots, celery, and garlic until softened, about 5 minutes.
- 9
Wash and chop tomatoes into small pieces.
- 10
Return browned oxtail to pot. Add beef broth, paprika, bay leaves, thyme, rosemary, tomatoes, and tomato paste. Stir to combine.
- 11
Bring mixture to a simmer, then reduce heat to low. Cover and transfer to oven at 350°F.
- 12
Braise for 2 to 3 hours until meat is tender.
- 13
Taste and adjust seasoning with salt and pepper as needed.
- 14
Remove bay leaves before serving. Serve meat warm with vegetables and sauce.
Tips
Work in batches when browning oxtail to ensure proper searing and caramelization without crowding the pot.
Pat the oxtail completely dry before flouring to promote better browning.
A Dutch oven or heavy-bottomed pot distributes heat evenly and helps ensure tender, evenly cooked meat.
Good to Know
Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months. The flavor improves after a day as the sauce develops.
Prepare entirely 1 day ahead. Reheat gently on stovetop over low heat, stirring occasionally, until warmed through.
Serve warm with crusty bread, steamed potatoes, or polenta to soak up the rich sauce. Red wine is an excellent pairing.
Common Mistakes
Do not skip browning the oxtail to avoid a flat, one-dimensional flavor and missing deep caramelization.
Do not overcrowd the pot while searing to avoid steaming the meat instead of browning it.
Do not rush the braising time to avoid tough, chewy meat that has not broken down and become tender.