Pressure Cooker Shortcut: Cook in a pressure cooker for 1–1.5 hours to reduce cooking time.
Extra Flavor: Add a splash of balsamic vinegar or Worcestershire sauce to deepen the sauce.
Vegetables: Potatoes, parsnips, or turnips can be added halfway through cooking for a hearty one-pot meal.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze for up to 2 months.
FAQs
Q: Can I use beef shank or short ribs instead of oxtail?
A: Yes! Adjust cooking time as needed—shanks and short ribs may cook slightly faster.
Q: How do I thicken the sauce?
A: Remove the meat, then simmer the sauce uncovered until it reduces and thickens. Alternatively, mix 1 tbsp cornstarch with 1 tbsp water and stir in at the end.
Q: Can I make this ahead of time?
A: Absolutely. Braised oxtail tastes even better the next day as the flavors have time to meld.
This Braised Oxtail recipe is perfect for slow-cooked, melt-in-your-mouth meat lovers. Rich, comforting, and deeply flavorful, it’s a dish that will impress anyone at your table.
