Braised Oxtails

Serves
serves 4
Time
10 hours

HANNAH WHITAKER

Juices from the bone-in beef, wine, and cooked-down vegetables combine to create a rich gravy for this braise. Nova Scotian teacher and cook Wendie Poitras advises that you save the precious leftovers: A few spoonfuls make a satisfying lunch over rice and beans.

What You Will Need

Ingredients

3 lb. oxtails, cut into 2-inch-thick cross sections
Kosher salt
Freshly ground black pepper
All-purpose flour, for dusting
¹⁄₄ cup vegetable oil, divided
1 small yellow onion, finely diced (1½ cups)
2 medium celery stalks, thinly sliced (½ cup)
2 small carrots, peeled and finely diced (1/3 cup)
2 garlic cloves, minced
1 ¹⁄₄ tsp. brown sugar
1 ¹⁄₄ tsp. jerk seasoning
¹⁄₄ tsp. ground ginger
1 bay leaf
1 star anise
Pinch of ground cloves
1 cup dry red wine
1 ¹⁄₂ cups beef stock
Cooked white rice or rice and beans, for serving (optional)

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Instructions

Step 1

Pat the oxtails dry with paper towels, season with salt and pepper, and dust the pieces all over with flour. In a Dutch oven set over medium-high heat, add 2 tablespoons of oil. When the oil is hot, add the oxtails, working in batches as needed to avoid crowding. Let cook, turning occasionally, until deeply seared on all sides, 15–18 minutes total.

Step 2

Transfer the meat to a large platter; drain and discard any excess fat from the pan (do not wash the pan). Return the pan to the stove and add the remaining 2 tablespoons of oil. When the oil is hot, add the onion, celery, and carrots, and cook, stirring occasionally, until the vegetables are soft but not yet colored, 4–5 minutes. Add the garlic, brown sugar, jerk seasoning, ginger, bay leaf, anise, cloves, and wine and stir, scraping the bottom of the pot with a wooden spoon to deglaze. Bring to a simmer and cook until the wine has reduced slightly, 5–7 minutes. Add the stock, bring to a simmer, cover, and cook, skimming the grease and gently stirring occasionally, until the meat is very tender, 8–9 hours. Adjust the seasoning with salt and pepper to taste. Serve hot, with white rice or rice and beans.

Pat the oxtails dry with paper towels, season with salt and pepper, and dust the pieces all over with flour. In a Dutch oven set over medium-high heat, add 2 tablespoons of oil. When the oil is hot, add the oxtails, working in batches as needed to avoid crowding. Let cook, turning occasionally, until deeply seared on all sides, 15–18 minutes total.
Transfer the meat to a large platter; drain and discard any excess fat from the pan (do not wash the pan). Return the pan to the stove and add the remaining 2 tablespoons of oil. When the oil is hot, add the onion, celery, and carrots, and cook, stirring occasionally, until the vegetables are soft but not yet colored, 4–5 minutes. Add the garlic, brown sugar, jerk seasoning, ginger, bay leaf, anise, cloves, and wine and stir, scraping the bottom of the pot with a wooden spoon to deglaze. Bring to a simmer and cook until the wine has reduced slightly, 5–7 minutes. Add the stock, bring to a simmer, cover, and cook, skimming the grease and gently stirring occasionally, until the meat is very tender, 8–9 hours. Adjust the seasoning with salt and pepper to taste. Serve hot, with white rice or rice and beans.