Soul Food Braised Oxtails With Carrots, Parsnips and Turnips
A slow-cooked, succulent oxtail dish can be prepared on a stovetop or in a slow cooker.
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Instructions
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Preheat the oven to 325 F.
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Warm canola oil in a Dutch oven or heavy pot over high heat.
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Season the oxtails with salt and pepper, then brown them in batches for 3 to 4 minutes per side; transfer to a plate.
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Reduce heat to medium, sauté onions until translucent, then incorporate garlic and tomato paste; season with salt and pepper.
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Add beef broth and thyme sprigs, stirring to scrape up any caramelized bits from the bottom of the pot.
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Return the browned oxtails to the pot, bring the liquid to a boil, then cover and transfer to the preheated oven.
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Bake for 2 hours, monitoring the liquid level every 30 minutes and adding 1 cup of water if needed.
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After 2 hours, remove from the oven, add carrots, parsnips, and turnips, then return to the oven for an additional 1 to 1.5 hours until the oxtails are fork-tender.
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Remove from the oven, cool for 10 to 15 minutes, skim off any fat, and discard the thyme sprigs.
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Serve the braised oxtails and vegetables over rice, topped with the cooking liquid.