I’ve always been fascinated by the rich, comforting flavors of braised oxtail, and Jamie Oliver’s recipe is a game-changer. 🔥 The slow-cooked meat falls off the bone, infused with deep, savory flavors that make this dish perfect for special occasions or cozy nights in.
The beauty of this recipe lies in its simplicity: brown the oxtail, cook the aromatics, and let the slow cooker do the rest. With minimal prep and a hands-off cooking approach, you’ll achieve tender, fall-apart meat that’s sure to impress.
As the oxtail cooks, the sauce reduces to a rich, velvety gravy that’s perfect for serving over mashed potatoes or egg noodles. Let’s get started on this comforting, satisfying dish that’s sure to become a family favorite.
Ingredients for jamie oliver oxtail
Here’s everything you need for Jamie’s Braised Oxtail: Tender, Fall-Off-The-Bone Goodness recipe.
| Ingredient | Amount | Notes |
|---|---|---|
| Oxtail 🐮 | 2 ½ lb | Cut into 2-inch pieces |
| Olive Oil 🫒 | 2 tbsp | For browning oxtail |
| Onions 🧅 | 2 whole | Sliced into thick rings |
| Garlic Cloves 🧄 | 4 cloves | Minced, for flavor |
| Carrots 🥕 | 2 whole | Peeled, roughly chopped |
| Celery Stalks 🥦 | 2 pieces | Chopped, for aromatics |
| Red Wine 🍷 | 1 cup | Dry red, such as Merlot |
| Beef Stock 🍲 | 2 cups | Homemade or quality store-bought |
| Tomato Paste 🍅 | 2 tbsp | Concentrated, for depth |
| Bay Leaves 🌿 | 2 whole | Fresh or dried, for flavor |
| Thyme 🌿 | 1 tsp | Fresh sprigs or dried |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground, to taste |
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Find oxtail at butcher shops or well-stocked supermarkets like Whole Foods or Costco. For the best flavor, choose a dry red wine you enjoy drinking. If using store-bought beef stock, look for low-sodium options to control salt levels. Fresh thyme and bay leaves add depth, but dried herbs work too.
Can't find oxtail? Short ribs make a great substitute, though cooking time may vary. For a lighter sauce, use less tomato paste or omit it entirely. Red wine can be replaced with additional beef stock or a mix of broth and a splash of red wine vinegar for acidity. Adjust seasoning as you go to balance flavors.
Store leftover oxtail in airtight containers in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on low heat, adding a splash of stock or water if the sauce thickens too much. The flavors improve with time, making this dish perfect for meal prep or leftovers.
Step-by-Step Instructions for Jamie’s Braised Oxtail
Let’s dive into the rich flavors of Jamie’s famous oxtail recipe, perfect for a cozy dinner.
🔥 Step 1: Brown the Oxtail to Perfection
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add half of the oxtail pieces and sear for 3-4 minutes on all sides until deep brown. I like to get a good crust on the meat as it adds depth to the final dish. Remove the browned oxtail and set aside, then repeat with the remaining pieces.
Don’t be tempted to overcrowd the pan—browning in batches ensures even cooking and prevents steaming. You’ll know it’s ready when the oxtail releases easily from the bottom of the pan.
👨🍳 Step 2: Sauté Aromatics Until Fragrant
Reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the sliced onions, chopped carrots, and chopped celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized. I stir in the minced garlic during the last minute—it becomes fragrant and aromatic without burning.
The vegetables should be tender and slightly browned, creating a rich base for the braising liquid. This step is crucial as it adds layers of flavor to the dish.
🥘 Step 3: Build the Braising Liquid
Add the red wine to the pot, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes until slightly reduced. Then add the beef stock, tomato paste, bay leaves, and thyme. Stir well to combine, ensuring the tomato paste is fully dissolved.
Return the browned oxtail to the pot, making sure they’re mostly submerged in the liquid. If necessary, add a bit more stock or water. Season with salt and freshly ground black pepper to taste.
⏰ Step 4: Slow-Cook to Tender Perfection
Cover the Dutch oven with a lid and transfer it to a preheated oven at 300°F. Braise for 2.5 to 3 hours until the oxtail is tender and falling off the bone. I check on it periodically to ensure the meat is covered in the rich sauce.
The slow cooking process breaks down the connective tissues, making the oxtail incredibly tender. You’ll know it’s done when the meat easily pulls away from the bone.
🍽️ Step 5: Serve with Rich, Velvety Sauce
Remove the pot from the oven and let it cool slightly. Skim off any excess fat from the surface of the sauce. Serve the oxtail with the rich, velvety sauce spooned over the top. I like to garnish with fresh herbs for a pop of color and freshness.
The final dish should be hearty and comforting, with tender oxtail and a deep, flavorful sauce. Serve with crusty bread or over mashed potatoes to soak up the delicious juices.
Let’s dive into the wonderful world of Jamie Oliver’s oxtail recipe, a dish that’s sure to become a staple in your kitchen 🍖. This braised oxtail recipe is a masterclass in comfort food, with tender, fall-off-the-bone meat that’s packed with flavor. The best part? It’s surprisingly easy to make!
🔪 Preparing the Oxtail
To start, you’ll need to prep your oxtail. This involves seasoning it with salt and pepper, then searing it in a hot pan to get a nice brown crust on the meat. Don’t rush this step – you want a good, even browning to add depth to your dish.
🍳 Cooking the Aromatics
Once your oxtail is browned, it’s time to cook the aromatics. Onions, carrots, and celery are the classic trio, and they add a wealth of flavor to the dish. Simply chop them up, sauté them in the same pan as the oxtail, and let the magic happen.
- Chop 2 medium onions
- Chop 3 medium carrots
- Chop 2 stalks of celery
⏰ Braising the Oxtail
With your oxtail browned and your aromatics cooked, it’s time to braise the meat. This involves covering the dish and letting it cook slowly in the oven, allowing the connective tissues to break down and the meat to become tender. The result is a dish that’s both comforting and elegant.
💡 Pro tip: Make sure to check on your oxtail periodically to adjust the seasoning and ensure it’s cooking evenly.
| Ingredient | Quantity |
|---|---|
| Oxtail | 2-3 pounds |
| Red wine | 1 cup |
| Stock | 2 cups |
Tips & Tricks for Perfect Jamie Oliver Oxtail Recipe
These expert tips will help you achieve tender, fall-off-the-bone oxtail with rich, velvety sauce every time.
Browning Technique: In Step 1, make sure to pat the oxtail dry before browning to get that perfect crust. Don’t rush this step – a good sear adds incredible depth to the final dish. I like to use a hot pan with oil that shimmers before adding the meat 🔥.
Vegetable Preparation: For Step 2, chop your vegetables into uniform pieces so they cook evenly. I find that letting them cook undisturbed for a few minutes helps develop that beautiful caramelization. Stir occasionally to prevent burning.
Braising Liquid Balance: When building the braising liquid in Step 3, taste and adjust seasoning before covering the pot. The sauce will reduce slightly during cooking, so don’t over-salt at this stage. If using red wine, choose a robust variety that complements the beef.
Slow Cooking Success: For Step 4, ensure your oxtail is mostly submerged in the braising liquid. If needed, add a bit more stock or water. The slow cooking process is crucial for tender meat, so be patient and let it cook undisturbed for the full 2.5-3 hours.
Nutrition Facts
580kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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