Slow-Braised Oxtails with Potatoes & Carrots:
Tender slow-braised oxtails cooked in a rich brown gravy with hearty potatoes, sweet carrots, garlic, and fresh herbs. A comforting Southern-inspired dinner perfect for family meals and Sunday supper.
- Prep Time: 25 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Braising
- Cuisine: American
Ingredients
3 lbs beef oxtails
2 tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
3 large carrots, cut into large chunks
1 1/2 lbs Yukon Gold potatoes, cut into large chunks
4 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
4 sprigs fresh thyme
2 bay leaves
2 tbsp fresh parsley, chopped
Instructions
1. Preheat oven to 325°F (165°C).
2. Season oxtails and brown in olive oil.
3. Sauté onion, carrots, garlic, and tomato paste.
4. Add beef broth and Worcestershire sauce.
5. Return oxtails and add thyme and bay leaves.
6. Cover and braise for 2 1/2–3 hours.
7. Add potatoes and continue cooking until tender.
8. Remove herbs and adjust seasoning.
9. Reduce gravy if desired.
10. Garnish with parsley and serve hot.
Notes
Brown the oxtails well for deeper flavor.
Cook slowly until the meat is very tender.
Add potatoes later to prevent them from becoming too soft.
Refrigerate leftovers for up to 4 days.
Freeze cooked oxtails and gravy for up to 3 months.
Serve with rice, mashed potatoes, cornbread, or green vegetables.