Braised Oxtails Recipe

Step 5: Braise the Oxtails
Reduce the heat to low, cover the pot, and let it simmer for 3-4 hours, or until the meat is tender and falling off the bone. Check occasionally and add more broth if needed to keep the oxtails partially submerged.
Step 6: Serve
Once the oxtails are tender, remove the thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper if needed.
Serve hot, garnished with fresh parsley, over a bed of rice, mashed potatoes, or with crusty bread to soak up the sauce.
Tips and Variations
Use a Slow Cooker: After browning the oxtails and sautéing the aromatics, you can transfer everything to a slow cooker and cook on low for 8 hours for an even easier method.
Spice It Up: Add a chopped Scotch bonnet pepper if you like a bit of heat.
Herbs: Fresh rosemary or bay leaf add extra layers of flavor; feel free to add them along with the thyme.
Make Ahead: Braised oxtails taste even better the next day, as the flavors deepen. You can make this dish a day in advance and reheat before serving.