{"id":2167,"date":"2025-03-27T17:22:08","date_gmt":"2025-03-27T17:22:08","guid":{"rendered":"https:\/\/boodiz.com\/?p=2167"},"modified":"2025-03-27T17:22:09","modified_gmt":"2025-03-27T17:22:09","slug":"braised-oxtails-recipe","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=2167","title":{"rendered":"Braised Oxtails Recipe"},"content":{"rendered":"\n

Ingredients:
Three pounds of clipped oxtails
To taste, add salt and black pepper.
Two tablespoons of vegetable oil<\/p>\n\n\n\n

One big onion, diced
Three minced garlic cloves
One tablespoon of finely chopped fresh ginger
One cup of beef broth
Half a cup of red wine
Two tablespoons of soy sauce
Worcestershire sauce, two tablespoons
Two bay leaves
The dried thyme, one teaspoon
Two sliced carrots
Two celery stalks, cut<\/p>\n\n\n\n

Instructions:<\/p>\n\n\n\n

Use salt and pepper to season the oxtails. Heat the oil in a big pot or Dutch oven over medium-high heat. Add the oxtails and cook for about 10 minutes, or until browned on all sides. Take out and put aside.
Add the ginger, garlic, and onion to the same pot. Cook for approximately five minutes, or until the onion is transparent.
Put the oxtails back in the pot. Add Worcestershire sauce, soy sauce, bay leaves, thyme, red wine, and beef broth. Bring to a boil.
The meat should be tender and falling off the bone after two to three hours of simmering on low heat with a lid on.
Add the celery and carrots for the final half hour of simmering.<\/p>\n\n\n\n

Before serving, take off the bay leaves. Serve the vegetable and broth mixture alongside the oxtails.
20 minutes for preparation; 3 hours for cooking; 3 hours and 20 minutes for total time; 560 kcal; 4 servings<\/p>\n\n\n