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Slow-cooked oxtail braised in a richly spiced tomato-based sauce, resulting in melt-in-your-mouth tender meat perfect for cozy dinners.

Ingredients

Scale
  • 1 kg oxtail, cut into single sections
  • 1 red onion, diced
  • ¼ cup dania (cilantro) stems
  • ½ tsp dried thyme or 4 sprigs fresh thyme
  • 1 heaping tbsp minced ginger
  • 1 heaping tbsp minced garlic
  • 2 tbsp tomato paste
  • 1 large tomato, diced
  • 1 tbsp brown sugar
  • 2 tbsp curry powder
  • 1 tbsp smoked paprika
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp coriander powder
  • 1 tsp cumin
  • 2 bay leaves
  • Chilies to simmer (adjust to your heat preference)
  • Salt to taste
  • Vegetable oil (for searing and sautéing)
  • Stock or water (enough to partly cover the meat while braising)

Instructions

  1. Pat oxtail pieces dry and season gently with salt.
  2. Heat a few tablespoons of vegetable oil in a heavy pot or sufuria over medium-high heat.
  3. Brown oxtail in batches on all sides, working in batches so the meat browns instead of steaming; set browned pieces aside.
  4. Add a little more oil to the pot if needed, then sauté diced red onion, minced garlic, minced ginger, thyme, and dania (cilantro) stems until soft and fragrant.
  5. Add diced tomato and tomato paste; cook until tomatoes soften and the paste darkens slightly.
  6. Stir in brown sugar, curry powder, smoked paprika, onion powder, garlic powder, coriander, cumin, bay leaves, and chilies; cook briefly to bloom the spices.
  7. Pour in stock or water and simmer a few minutes to let the sauce thicken and flavors meld.
  8. Return the seared oxtail to the pot and add enough liquid to come about halfway up the meat.
  9. Cover the pot and reduce to the gentlest simmer; cook slowly for about five hours, checking every 30–60 minutes and adding a splash of stock or water only if the sauce is drying out.
  10. Confirm the oxtail is extremely tender and nearly falling off the bone.
  11. Remove and discard the bay leaves.
  12. Taste the sauce and adjust seasoning with salt or a pinch more sugar as needed.
  13. Garnish with chopped dania (cilantro) leaves.
  14. Slow cooker option: after searing and building the base, transfer everything to a slow cooker and cook on low for 6–8 hours.
  15. Pressure-cooker option: brown oxtail in the pot, add liquids, cook at high pressure for 60–75 minutes, then allow a natural pressure release.

Notes

Sear the oxtail well to develop deep flavor; work in batches to avoid steaming the meat., Cook on low heat for true tenderness; high heat can toughen meat., Only add water if necessary to keep sauce rich, not watery., To reduce fat, chill the dish after cooking and skim hardened fat before reheating., Use beef or vegetable stock instead of water for richer sauce., Adjust salt near the end to avoid over-concentration., Flavors intensify after resting overnight; ideal for make-ahead meals., Freezes well for up to 3 months in airtight containers., Reheat gently on stovetop for best texture preservation; microwave for quick reheats.

Nutrition

Find it online: https://cookingcrumbs.com/most-tender-oxtail-ever/