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Flavorful Fall-Off-The-Bone Braised Oxtails: A Louisiana Culinary Classic
3 hours ago
In Louisiana, where bold flavors and soulful dishes reign supreme, braised oxtails are a must-try dish for any lover of hearty, slow-cooked meals. This traditional recipe brings the essence of Southern cooking to life with tender, fall-off-the-bone oxtails simmered in a rich, flavorful broth infused with aromatic spices and vegetables. It’s a dish that fills your home with warmth and your plate with comfort.
The slow braising process is key to the magic of this dish. Over a few hours, the oxtails become incredibly tender, allowing the meat to soak up the deep flavors of the broth. It’s a dish that celebrates Louisiana’s love for robust, slow-cooked meals, rich with spices and savory goodness.
The Essence of Louisiana Cooking
Imagine walking into a Louisiana kitchen, greeted by the scent of slow-cooked oxtails simmering gently on the stove. The combination of oxtails, rich broth, fresh vegetables, and bold spices like garlic, ginger, and thyme brings a deep, comforting flavor that’s hard to resist. The inclusion of grape juice, soy sauce, and Worcestershire sauce in this recipe adds a unique depth to the broth, balancing savory and slightly sweet notes that make each bite unforgettable.
This dish represents the heart and soul of Louisiana's food culture, where time-honored cooking techniques meet bold flavors. It’s perfect for special occasions or a weekend family dinner, offering an authentic taste of Southern tradition in every bite.
Recipe: Louisiana Style Braised Oxtails
Ingredients:
3 lbs oxtails, trimmed
Salt and black pepper to taste
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 cup beef broth
1/2 cup grape juice
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
2 carrots, sliced
2 stalks celery, sliced
Instructions:
Season and Sear the Oxtails: Begin by dusting the oxtails with salt and black pepper. In a large pot, heat vegetable oil over medium-high heat. Sear the oxtails on all sides until they are nicely browned, about 10 minutes. Once browned, remove them from the pot and set them aside.
Sauté the Aromatics: In the same pot, add the chopped onion, minced garlic, and minced ginger. Cook over medium heat until the onion is soft and translucent, around 5 minutes, releasing the fragrant aromas of the garlic and ginger.
Add Liquid and Spices: Return the oxtails to the pot. Pour in the beef broth, grape juice, soy sauce, and Worcestershire sauce. Add bay leaves and thyme to the mixture, then bring it to a gentle boil.
Braise: Once the mixture is boiling, reduce the heat to a low simmer. Cover the pot and allow the oxtails to braise for 2 to 3 hours, or until the meat is tender and falling off the bone.
Add Vegetables: In the last 30 minutes of cooking, stir in the sliced carrots and celery. Let the vegetables cook until tender, adding even more flavor and texture to the dish.
Final Touches: Before serving, remove the bay leaves. Serve the oxtails hot, along with the broth and vegetables for a complete meal full of Southern comfort.
Bringing Louisiana Flavor to Your Table
Louisiana-style braised oxtails are more than just a meal—they’re an experience of rich, bold flavors that evoke the charm of Southern hospitality. The tender meat, flavorful broth, and perfectly cooked vegetables come together to create a dish that feels like a hug in every bite. Whether you're new to Southern cooking or a seasoned fan, braised oxtails are sure to become a favorite in your kitchen.
This recipe is perfect for a family gathering or a cozy weekend meal, bringing the warmth and depth of Louisiana's culinary tradition right to your table. Paired with some rice or mashed potatoes, it's a dish that satisfies the soul and leaves everyone craving more.
Here are some excellent sources for braised oxtail recipes and variations that you can explore:
Serious Eats offers a robust selection of oxtail recipes, including Jamaican Oxtail Stew, which features a rich, flavorful sauce simmered with Scotch bonnet peppers, thyme, and soy sauce. It’s a slow-cooked dish that exemplifies bold Caribbean flavors(Serious Eats)(Serious Eats).
Another option from Serious Eats is their Sunday Supper: Red Wine and Tomato Braised Oxtails. This recipe emphasizes the use of quality red wine and tomatoes, creating a savory, rich sauce perfect for a comforting dinner(Serious Eats).
If you're interested in Latin American cuisine, their Rabo Encendido Recipe, a Cuban-style spicy braised oxtail, uses ingredients like bell peppers, cloves, and sazón to create a uniquely rich and hearty dish(Serious Eats).
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