The Slow Transformation
Return the oxtails to the pot and add the liquid ingredients: beef broth, red wine, soy sauce, and Worcestershire sauce. The bay leaves and thyme provide aromatic complexity that infuses the meat during the long cooking process. Bring everything to a boil, then reduce to a gentle simmer and cover the pot.
The magic happens during the next two to three hours as the tough connective tissue gradually breaks down. The meat should become fork-tender and easily separate from the bone when properly cooked. Resist the urge to rush this process—patience is essential for achieving the perfect texture.
Finishing Touches
During the final thirty minutes of cooking, add the sliced carrots and celery. These vegetables provide fresh flavor and appealing color while absorbing the rich braising liquid. Remember to remove the bay leaves before serving to prevent any bitter flavors.
Serving Suggestions
Serve these magnificent braised oxtails over creamy mashed potatoes, fluffy rice, or alongside crusty bread to soak up every drop of the incredible sauce. The dish provides 560 calories per serving and offers the ultimate comfort food experience that’s perfect for cold evenings or special occasions when you want to create something truly memorable.
