Braised Oxtail

Instructions

1. Remove oxtail from the fridge 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt and pepper on all sides.

2. Heat the beef tallow in a large dutch oven over medium-high heat until shimmering, about 190°C (375°F).

3. Working in batches to avoid crowding, sear the oxtail pieces for 3-4 minutes per side until deeply browned. Don’t rush this step — the browning builds flavour. Transfer seared pieces to a plate.

4. Return all oxtail to the dutch oven. Add the beef bone broth, thyme sprigs, and bay leaves. The liquid should come about halfway up the meat.

5. Bring to a simmer, then cover with a tight-fitting lid. Transfer to an oven preheated to 150°C (300°F).

6. Braise for 3-3.5 hours, turning the pieces once halfway through. The meat is done when it pulls easily from the bone and the collagen has rendered into a silky, gelatinous sauce.

7. Remove from oven and let rest for 10 minutes. Discard thyme stems and bay leaves. Skim any excess fat from the surface if desired.

8. Serve oxtail pieces with the braising liquid spooned over top. The natural gelatin creates a rich, glossy sauce without any thickeners.

Notes

• Leftovers: Even better the next day. The sauce sets into a jelly when cold — simply reheat to liquify.
• Collagen boost: Oxtail is one of the richest natural sources of collagen. The long, slow braise breaks down the connective tissue into gut-friendly gelatin.
• Cut matters: Ask your butcher to cut the oxtail into 5cm (2 inch) pieces for even cooking.