Tips
When searing the oxtails, be sure not to overcrowd the pan. If necessary, do it in batches to ensure they brown evenly.
Searing at a high heat is essential for flavor development, so take your time and don’t rush this step.
The marination allows the meat to absorb the aromatics before cooking, which results in even richer flavors.
Adding a bouquet garni (a bundle of herbs) instead of individual sprigs of thyme can make the removal of herbs easier after cooking.
It also infuses the sauce with a more subtle herbal aroma, without having to fish out individual herbs.
For a slightly different flavor profile, you can add a teaspoon of smoked paprika or a splash of Worcestershire sauce to the braising liquid. These ingredients give the dish a unique, smoky undertone.
If you prefer a thicker sauce, add a tablespoon of cornstarch or flour to the sauce during the last few minutes of simmering.
This will help thicken it up and give it a glossy finish that coats the meat beautifully.
The braised oxtails can be stored in an airtight container in the fridge for up to three days, allowing the flavors to deepen even further.
They can also be frozen for longer storage, making this dish perfect for meal prepping.
The sauce is perfect for drizzling over the sides, enhancing the overall meal experience.
Conclusion
