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- Add the browned oxtails to the pot, ensuring they are submerged in the liquid.
- Reduce the heat to low, cover, and simmer for 2.5 to 3 hours, stirring occasionally to prevent sticking.
- Add 2 cups of hot water as needed if the liquid becomes too low.
- Continue cooking until the oxtails are tender and the meat easily falls off the bone.
4. Serve
- Once the oxtails are tender, remove them to a serving dish.
- Ladle the rich, flavorful sauce over the top.
- Serve with rice, mashed potatoes, or pasta.
Tips for the Best Braised Oxtails
- Use a Heavy Pot: A Dutch oven or heavy-bottomed pot ensures even heat distribution.
- Low and Slow: Cooking the oxtails slowly over low heat ensures they become tender and flavorful.
- Make Ahead: This dish tastes even better the next day as the flavors deepen.
- Skim the Fat: If desired, skim excess fat from the sauce before serving.
Serving Suggestions
- With Rice: Serve over steamed white or brown rice for a classic pairing.
- With Mashed Potatoes: The creamy texture complements the rich sauce.
- With Pasta: Toss with cooked pasta for a hearty meal.
- With Vegetables: Add carrots, celery, or potatoes during the last hour of cooking for a complete one-pot dish.
Nutrition Information (Approximate per serving)
- Calories: 400
- Protein: 35g
- Carbohydrates: 10g
- Fat: 20g
- Fiber: 1g
