Slow-Braised Oxtail in Rich Gravy with Fluffy Steamed Bread

This slow-braised oxtail in rich gravy is the ultimate comfort food. Tender, fall-apart oxtail is slowly cooked with onions, garlic, tomatoes, and aromatic spices until the gravy becomes deeply flavorful and silky. Serve it with soft, fluffy steamed bread to soak up every drop of the delicious sauce.

Ingredients

For the Oxtail

3 lb (1.4 kg) oxtail pieces
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 can (14 oz) diced tomatoes
3 cups beef broth
2 carrots, sliced
2 celery stalks, chopped
2 bay leaves
1 teaspoon paprika
1 teaspoon dried thyme
½ teaspoon black pepper
1 teaspoon salt, or to taste
1 tablespoon Worcestershire sauce
1 tablespoon all-purpose flour
2 tablespoons chopped fresh parsley

For the Steamed Bread

3 cups all-purpose flour
2 teaspoons instant yeast
1 tablespoon sugar
1 teaspoon salt
1¼ cups warm water
2 tablespoons vegetable oil

Directions

1. Season and Brown the Oxtail

Pat the oxtail pieces dry with paper towels and season them with salt, pepper, and paprika.

Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the oxtail in batches for 2–3 minutes per side, until deeply browned.

Transfer the browned oxtail to a plate.

2. Build the Gravy

Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Cook for 5–7 minutes, until the vegetables begin to soften.

Add the garlic and tomato paste. Cook for another 1–2 minutes, stirring frequently.

Sprinkle in the flour and stir well to coat the vegetables.

3. Add the Braising Liquid

Slowly pour in the beef broth while scraping the browned bits from the bottom of the pot.

Add the diced tomatoes, Worcestershire sauce, thyme, and bay leaves. Stir everything together.

Return the browned oxtail to the pot, making sure the pieces are partially submerged in the liquid.

4. Slowly Braise the Oxtail

Bring the mixture to a gentle simmer. Cover the pot with a tight-fitting lid and transfer it to a 325°F (165°C) oven.

Cook for approximately 3–3½ hours, or until the oxtail is extremely tender and nearly falling off the bone.

Check occasionally and add a little extra broth if the gravy becomes too thick.

5. Prepare the Steamed Bread

While the oxtail cooks, combine the flour, yeast, sugar, and salt in a large bowl.

Add the warm water and vegetable oil. Mix until a soft dough forms.

Knead for 6–8 minutes, until smooth and elastic.

Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.

Punch down the dough and divide it into small portions. Shape each piece into a smooth ball.

Place the dough balls in a steamer basket lined with parchment paper, leaving space between them. Cover and let them rest for another 15–20 minutes.

Steam for approximately 15–18 minutes, until the bread is fluffy and cooked through.

6. Finish the Oxtail Gravy

Remove the cooked oxtail from the pot and discard the bay leaves.

If the gravy is too thin, simmer it uncovered on the stovetop for several minutes until it reaches a rich, spoon-coating consistency.

Taste and adjust the salt and pepper.

Return the oxtail to the gravy and sprinkle with fresh parsley.

7. Serve

Place tender oxtail pieces in bowls and spoon the rich gravy generously over the top.

Serve immediately with the warm, fluffy steamed bread, using the bread to soak up the savory gravy.

Recipe Tips

Browning the oxtail well is essential for developing a deep, rich flavor.
Don’t rush the braising process. Low and slow cooking is what makes oxtail tender.
For an even richer gravy, refrigerate the cooked oxtail overnight and remove the layer of solidified fat before reheating.
You can add potatoes or additional vegetables during the final hour of cooking.
If you prefer using a slow cooker, brown the oxtail first, then cook on LOW for 7–8 hours.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Meta Description

Tender slow-braised oxtail simmered in a rich, savory gravy and served with fluffy steamed bread. A comforting, hearty meal perfect for family dinners.