Queue de Boeuf Braisée (French Braised Oxtail)

🧂 Ingredients

• 2 kg Oxtail
• 2 tbsp Olive oil
• 2 Onions
• 4 Carrots
• 2 Celery stalks
• 4 Garlic cloves
• 2 tbsp Tomato paste
• 750 ml Dry red wine(such as Burgundy, Bordeaux, or Côtes du Rhône)
• 500 ml Beef stock(low sodium preferred)
• 1 Bay leaf
• 3-4 Fresh thyme sprigs
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Pat the oxtail pieces thoroughly dry with paper towels. Season generously on all sides with salt and freshly ground black pepper. Heat the olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Working in batches to avoid overcrowding the pot, sear the oxtail pieces on all sides until deeply browned and caramelized, about 4-5 minutes per side. This browning is crucial for flavor development. Remove the browned oxtail to a plate and set aside.

   ⏱️ 20-25 minutes
2. 2

   Reduce the heat to medium. Add the chopped onions, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened and are lightly browned, about 8-10 minutes. Add the smashed garlic cloves and cook for another minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly. This caramelizes the paste and deepens its flavor.

   ⏱️ 10-12 minutes
3. 3

   Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits (fond). Bring the wine to a simmer and let it cook for 5 minutes, allowing some of the alcohol to evaporate. Add the beef stock, bay leaf, and thyme sprigs. Bring the liquid back to a gentle simmer.

   ⏱️ 7-10 minutes
4. 4

   Return the browned oxtail pieces to the pot, nestling them into the liquid. Ensure the oxtail is mostly submerged; add a little more beef stock or water if necessary. Bring the liquid back to a bare simmer. Cover the pot tightly with a lid. Transfer the pot to a preheated oven.

   ⏱️ 3.5 to 4 hours
5. 5

   Braise in the oven for 3.5 to 4 hours, or until the oxtail meat is exceptionally tender and easily pulls away from the bone with a fork. Check periodically and if the liquid level seems low, add a splash more stock or water. The meat should be meltingly soft.

   ⏱️ 3.5 to 4 hours
6. 6

   Carefully remove the oxtail pieces from the pot and place them on a platter. Discard the bay leaf and thyme sprigs. Skim off any excess fat from the surface of the braising liquid using a spoon or a fat separator. If the sauce is too thin for your liking, return the pot to the stovetop over medium-high heat and simmer uncovered until it has reduced to a rich, glossy consistency. Taste and adjust seasoning with salt and pepper as needed. Spoon the rich sauce over the oxtail.

   ⏱️ 10-15 minutes

💡 Pro Tips

• ✓Low and slow braising is essential for tender, fall-off-the-bone meat.
• ✓Don't skip the browning step; it builds the foundation of flavor.
• ✓For an even richer sauce, you can strain the vegetables before reducing the liquid, though this is optional.
• ✓Serve piping hot with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.

🔄 Variations

• Add a strip of orange zest to the braising liquid for a subtle citrus note.
• Stir in a handful of pitted green olives during the last 30 minutes of braising.
• For a touch of sweetness, add a tablespoon of honey or brown sugar to the sauce during reduction.

🥗 Nutrition

Per serving