15 Slow Braised Colombian Oxtail Recipes That Deliver Real Comfort

When it comes to comforting meals, Colombian oxtail recipes are my go-to. There’s just something so satisfying about slow-braised oxtail cooked with vibrant veggies and spices. Each dish has its own unique story, from the traditional “Rabo Encendido” to a tropical twist with coconut rice. If you’re looking to bring warmth and flavor to your kitchen, these recipes are a must-try. Let’s explore the inviting tastes of Colombian cuisine together.

Classic Colombian Oxtail Stew

Colombian Oxtail Stew, known as “Rabo Encendido,” is a beloved dish that embodies the rich culinary traditions of Colombia. This hearty stew features tender oxtail simmered in a flavorful broth with a medley of vegetables and spices. It’s a perfect dish for family gatherings or cold evenings, as the slow-cooking process allows the flavors to develop deeply, resulting in a comforting and satisfying meal.

Served with white rice and avocado, this stew brings warmth and joy to any table.

To prepare this classic Colombian dish, you’ll need some patience as the oxtail requires time to become tender. The combination of spices, including cumin and cilantro, alongside the sweetness of carrots and the depth of onions, creates a delightful symphony of flavors. This dish not only fills your stomach but also warms your heart with its traditional roots and the love that goes into making it.

Ingredients (Serves 4-6)

• 2-3 pounds oxtail, cut into pieces
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 bell pepper, chopped
• 4 cloves garlic, minced
• 2 carrots, sliced
• 2 medium potatoes, diced
• 1 cup chopped tomatoes (fresh or canned)
• 4 cups beef broth
• 1 tablespoon cumin powder
• 1 tablespoon paprika
• 1 bay leaf
• Salt and black pepper to taste
• 1 cup chopped fresh cilantro
• Juice of 1 lime

Cooking Instructions

1. Sear the Oxtail: In a large pot, heat the vegetable oil over medium-high heat. Add the oxtail pieces in batches, ensuring not to overcrowd the pot. Sear the Oxtail for about 4-5 minutes on each side until browned. This step enhances the flavor by creating a rich crust on the meat.

Once browned, remove the oxtail and set aside.

2. Sauté the Vegetables: In the same pot, add the chopped onion and bell pepper. Sauté for about 5 minutes until the onion is translucent. Then, add the minced garlic and continue cooking for another minute. This will build the foundational flavors of the stew.

3. Combine Ingredients: Return the seared oxtail to the pot. Add the sliced carrots, diced potatoes, and chopped tomatoes. Stir to combine all the ingredients well.

4. Add Broth and Seasonings: Pour in the beef broth, ensuring the oxtail and vegetables are submerged. Add the cumin, paprika, bay leaf, salt, and black pepper. Stir everything together to evenly distribute the seasonings.

5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it Simmer for 2-3 hours, or until the oxtail is tender and falling off the bone. Stir occasionally to prevent sticking, and add more broth or water if necessary.

6. Finish and Serve: Once the oxtail is tender, remove the bay leaf. Stir in the chopped cilantro and lime juice just before serving. The brightness of the lime and the freshness of the cilantro will elevate the flavors of the stew. Serve hot with white rice and avocado on the side.

Extra Tips

To enhance the depth of flavor in your Colombian Oxtail Stew, consider marinating the oxtail in the spices and lime juice for a couple of hours or overnight before cooking. This will allow the seasonings to penetrate the meat more thoroughly.

Additionally, you can add other vegetables like peas or corn for extra color and nutrition. If you prefer a thicker stew, you can remove some of the broth towards the end of cooking and let it reduce further. Enjoy this traditional dish with family and friends for a truly comforting experience!

Oxtail With Coconut Rice

Oxtail with Coconut Rice is a delightful Colombian dish that combines the rich, hearty flavors of braised oxtail with the creamy, fragrant essence of coconut rice. This dish is perfect for special occasions or family gatherings, offering a comforting meal that reflects the vibrant culinary traditions of Colombia.

The tender, slow-cooked oxtail is infused with spices, creating a savory sauce that pairs beautifully with the subtle sweetness of the coconut rice. Cooking oxtail can seem challenging due to the longer cooking time, but the end result is truly worth the wait. The oxtail becomes melt-in-your-mouth tender, while the coconut rice adds a tropical twist that elevates the dish.

Serve this meal with a side of fresh avocado or a simple salad for a complete dining experience.

Ingredients (Serves 4-6)

• 3 lbs oxtail, cut into pieces
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 bell pepper, chopped
• 2 tomatoes, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 bay leaf
• 4 cups beef broth
• Salt and pepper to taste
• 1 cup long-grain rice
• 1 can (14 oz) coconut milk
• 1 cup water
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Brown the Oxtail: In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat. Season the oxtail pieces with salt and pepper, then add them to the pot. Brown the oxtail on all sides, about 5-7 minutes, to develop a deep flavor. Remove the oxtail and set aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, and bell pepper. Sauté for about 5 minutes until the vegetables are softened and fragrant. Stir frequently to prevent burning.
3. Add Tomatoes and Spices: Add the chopped tomatoes, ground cumin, smoked paprika, and bay leaf to the pot. Cook for an additional 3-4 minutes until the tomatoes break down and the spices become aromatic.
4. Simmer the Oxtail: Return the browned oxtail to the pot, then pour in the beef broth. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2-3 hours, or until the oxtail is tender and falling off the bone. Check occasionally and add more broth if necessary to keep the meat submerged.
5. Prepare the Coconut Rice: In a separate pot, combine the long-grain rice, coconut milk, and water. Season with a pinch of salt. Bring to a boil, then reduce the heat to low and cover. Cook for about 15-20 minutes or until the rice is tender and liquid is absorbed. Fluff the rice with a fork before serving.
6. Serve the Dish: Once the oxtail is tender, remove the bay leaf and adjust seasoning with salt and pepper as needed. Serve the oxtail over a generous scoop of coconut rice and garnish with fresh chopped cilantro.

Extra Tips

When cooking Oxtail with Coconut Rice, be patient with the braising process as it’s key to achieving tender meat. You can also prepare the oxtail a day in advance; the flavors will deepen overnight in the refrigerator.

For an added kick, consider incorporating a chopped jalapeño or a splash of hot sauce to the oxtail mixture. Finally, always adjust the seasoning to suit your taste, as some may prefer a saltier or spicier dish. Enjoy your culinary journey through Colombian flavors!

Spicy Oxtail Soup

Colombian Spicy Oxtail Soup, or “Sopa de Cola,” is a traditional dish that embodies the rich and vibrant flavors of Colombian cuisine. Known for its hearty and comforting qualities, this soup features tender oxtail simmered for hours in a flavorful broth, infused with spices and vegetables. The slow cooking process allows the meat to become incredibly tender, while the spices add a kick that elevates the dish to new heights.

Perfect for family gatherings or chilly evenings, this soup is sure to warm your heart and satisfy your taste buds.

The key to an authentic Colombian Spicy Oxtail Soup lies in the balance of its ingredients and the careful layering of flavors. By using fresh herbs, spices, and vegetables, you can create a deep, complex broth that complements the oxtail beautifully.

The addition of cilantro and lime at the end brings a revitalizing brightness that cuts through the richness of the meat, making each spoonful a delightful experience. Whether you’re cooking for a crowd or enjoying a cozy evening at home, this recipe will help you create a memorable meal.

Ingredients (Serves 4-6)

• 2 pounds oxtail, cut into pieces
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium potatoes, diced
• 1 bell pepper, chopped
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 6 cups beef broth
• 1 can (14 ounces) diced tomatoes
• 1 bay leaf
• 1 cup corn kernels (fresh or frozen)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Oxtail: Start by rinsing the oxtail pieces under cold water and patting them dry with paper towels. This step helps remove any impurities and results in a cleaner broth. Once dry, season the oxtail generously with salt and pepper.
2. Sear the Oxtail: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the oxtail pieces in batches, searing them until browned on all sides. This browning process adds depth of flavor to the soup. Once browned, remove the oxtail from the pot and set aside.
3. Sauté Vegetables: In the same pot, add the chopped onion and sauté for about 5 minutes until it becomes translucent. Next, add the minced garlic, diced carrots, and bell pepper, cooking for an additional 3-4 minutes until the vegetables soften. This step helps to build the flavor base for the soup.
4. Add Spices: Stir in the ground cumin, smoked paprika, and cayenne pepper. Cook for about 1-2 minutes until the spices become fragrant. This step is essential as it allows the spices to bloom and infuse their flavors into the vegetables.
5. Combine Ingredients: Return the seared oxtail to the pot along with the diced tomatoes, beef broth, bay leaf, and corn. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for approximately 2 to 2.5 hours, or until the oxtail is tender and falling off the bone.
6. Add Final Touches: Once the oxtail is tender, add the diced potatoes to the soup and continue to simmer for an additional 20-30 minutes until the potatoes are cooked through. Taste and adjust seasoning with salt and pepper as needed.
7. Serve: Remove the bay leaf before serving. Ladle the soup into bowls, garnishing with fresh cilantro and serving lime wedges on the side for squeezing over the soup. The lime juice adds a revitalizing acidity that complements the richness of the oxtail beautifully.

Extra Tips

For an even deeper flavor, consider marinating the oxtail in garlic, cumin, and pepper overnight before cooking. This allows the meat to absorb the spices more effectively.

Additionally, if you prefer a thicker broth, you can remove some of the cooked potatoes, mash them, and stir them back into the soup. This will give your Spicy Oxtail Soup a richer texture.

Don’t forget to serve it with a side of arepas or crusty bread to soak up the delicious broth!

Oxtail Tacos With Avocado Salsa

Oxtail tacos are a delicious and hearty dish that combines tender, slow-cooked oxtail with fresh and vibrant flavors, making them a perfect meal for gatherings or a cozy dinner at home. The rich, savory meat pairs wonderfully with the creamy avocado salsa, which adds a revitalizing contrast to the richness of the oxtail. This Colombian-inspired recipe brings a taste of Latin American cuisine right to your table, and it’s sure to impress your family and friends.

Cooking oxtail may seem intimidating, but with a bit of patience, you can create a flavorful and satisfying dish. The oxtail is first braised until it becomes tender, allowing the flavors to deepen and meld together. Once shredded, it’s served in warm tortillas and topped with a zesty avocado salsa that will elevate the entire meal. Gather your ingredients and get ready to enjoy a taste of Colombia!

Ingredients (Serves 4-6):

• 3 lbs oxtail
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 bay leaf
• 4 cups beef broth
• Salt and pepper to taste
• 8-10 small corn tortillas
• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 lime, juiced
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Oxtail: Begin by seasoning the oxtail pieces with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the oxtail pieces and sear them on all sides until they’re browned, about 5-7 minutes. This step helps to develop a rich flavor in the meat.
2. Sauté Aromatics: After the oxtail is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onions become translucent and fragrant. This will build a flavorful base for the braising liquid.
3. Add Seasonings and Liquid: Stir in the ground cumin, paprika, dried oregano, and bay leaf. Mix well to coat the onions and garlic with the spices. Then, return the oxtail to the pot and pour in the beef broth. The liquid should cover the oxtail about halfway. Bring to a simmer.
4. Braise the Oxtail: Cover the pot with a lid and reduce the heat to low. Let the oxtail braise for about 3 hours, or until the meat is tender and easily falls off the bone. Check occasionally to verify it doesn’t dry out; you may need to add a little water or broth.
5. Prepare the Avocado Salsa: While the oxtail is braising, prepare the avocado salsa. In a bowl, combine the diced avocados, halved cherry tomatoes, finely chopped red onion, lime juice, and salt. Gently toss to mix all the ingredients without mashing the avocados. Set aside to allow the flavors to meld.
6. Shred the Oxtail: Once the oxtail is tender, remove it from the pot and let it cool slightly. Discard the bay leaf and any bones. Shred the meat using two forks, discarding any excess fat. Return the shredded meat to the pot and mix it with some of the cooking liquid for added moisture.
7. Warm the Tortillas: In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side, or until they’re pliable. This will make them easier to fold and enhance their flavor.
8. Assemble the Tacos: To serve, place a generous amount of the shredded oxtail onto each warm tortilla. Top with a spoonful of avocado salsa and garnish with fresh cilantro.

Extra Tips:

When making oxtail tacos, be sure to allow enough time for the oxtail to braise properly, as this is key to achieving tender meat.

Feel free to customize the avocado salsa by adding ingredients like jalapeños for a kick or corn for sweetness. You can also serve the tacos with a side of pickled onions or hot sauce for an extra layer of flavor.

Don’t forget to enjoy your tacos fresh, as they’re best served warm with the vibrant salsa!

Braised Oxtail With Root Vegetables

Braised Oxtail with Root Vegetables is a traditional Colombian dish that embodies rich flavors and comforting warmth. The slow braising process allows the oxtail to become incredibly tender, while the root vegetables absorb all the aromatic spices, creating a hearty meal perfect for family gatherings or chilly evenings.

This dish is a wonderful representation of Colombian cuisine, showcasing the use of fresh, wholesome ingredients and a blend of spices that elevate the natural flavors of the meat. This recipe not only fills your home with enticing aromas but also provides a delightful eating experience as the meat falls off the bone, complemented by the sweetness of carrots and the earthiness of potatoes.

Served with rice or crusty bread, this dish is sure to satisfy and impress your guests. Prepare to indulge in a culinary journey that brings the heart of Colombia to your table.

Ingredients (Serves 4-6 people):

• 3-4 lbs oxtail, cut into pieces
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 medium potatoes, peeled and cubed
• 1 cup red wine
• 4 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• 2 bay leaves
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Oxtail: Begin by seasoning the oxtail pieces generously with salt and pepper. This step is essential as it enhances the overall flavor of the dish. Let the seasoned meat sit for about 15-20 minutes to absorb the seasoning.
2. Sear the Oxtail: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Once the oil is hot, add the oxtail pieces in batches (do not overcrowd the pot) and sear them until they’re browned on all sides, about 5-7 minutes per batch. This browning process adds depth of flavor to the dish.
3. Sauté the Vegetables: After searing the oxtail, remove them from the pot and set them aside. In the same pot, add the diced onion and garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes. This forms the aromatic base of your braise.
4. Add Root Vegetables: Stir in the sliced carrots, parsnips, and cubed potatoes. Sauté the vegetables for an additional 5 minutes, allowing them to pick up some of the flavors from the pot.
5. Deglaze and Combine: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for about 2-3 minutes, reducing slightly before adding back the oxtail to the pot.
6. Add Liquids and Spices: Stir in the beef broth, tomato paste, dried thyme, cumin, and bay leaves. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid, letting it simmer for about 2.5 to 3 hours, or until the oxtail is tender and the meat easily pulls away from the bone.
7. Final Adjustments: Once the oxtail is tender, taste and adjust seasoning with salt and pepper as needed. Remove the bay leaves and discard them. If the sauce is too thin, you can remove the lid during the last 30 minutes of cooking to allow it to reduce.
8. Serve: Ladle the braised oxtail and root vegetables into bowls, garnishing with freshly chopped cilantro. Serve hot, accompanied by rice or crusty bread to soak up the delicious sauce.

Extra Tips: When cooking Braised Oxtail with Root Vegetables, it’s important to allow enough time for the meat to braise slowly; this guarantees maximum tenderness. You can prepare this dish a day in advance, as the flavors will deepen overnight in the fridge, making it even more delicious when reheated.

Additionally, feel free to experiment with different root vegetables like turnips or sweet potatoes for a unique twist on the traditional recipe.

Oxtail and Black Bean Chili

Oxtail and Black Bean Chili is a hearty and flavorful dish that brings together the rich taste of oxtail with the comforting elements of black beans and spices. This Colombian-inspired recipe showcases the versatility of oxtail, allowing it to shine as the star ingredient in a warm and satisfying chili.

The slow-cooked oxtail becomes incredibly tender, while the black beans add a creamy texture to the mix, making it an ideal meal for gatherings or a cozy family dinner. As the ingredients meld together during cooking, the spices create a depth of flavor that makes this dish truly special.

Serve it with warm tortillas or over a bed of rice to soak up the delicious sauce. This chili isn’t only filling but also loaded with nutrients, making it a wholesome choice for any occasion. Prepare to impress your family and friends with this delightful and comforting Oxtail and Black Bean Chili.

Ingredients (Serves 4-6)

• 2 pounds oxtail, cut into pieces
• 1 cup dried black beans, soaked overnight and drained
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 1 bell pepper, chopped (any color)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust to preference)
• 1 can (14 oz) diced tomatoes, with juices
• 4 cups beef broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)
• Lime wedges, for serving (optional)

Cooking Instructions

1. Prepare the Oxtail: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the oxtail pieces with salt and pepper, then add them to the pot in batches. Sear the oxtail on all sides until browned, about 5-7 minutes per side. This step helps to develop a rich flavor that will enhance the overall dish.
2. Sauté the Vegetables: Once the oxtail is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion, garlic, carrots, celery, and bell pepper. Sauté the vegetables for about 5-7 minutes or until they’re softened and fragrant. This step builds the aromatic base for the chili.
3. Add Spices and Beans: Stir in the ground cumin, smoked paprika, dried oregano, and cayenne pepper. Cook the spices with the vegetables for an additional 2 minutes to release their flavors. Then, add the soaked and drained black beans to the pot, mixing everything together well.
4. Combine Ingredients: Return the browned oxtail to the pot. Pour in the diced tomatoes and beef broth, ensuring that the oxtail is submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2-3 hours. The slow cooking process allows the oxtail to become tender and the flavors to meld beautifully.
5. Final Seasoning and Serve: After simmering, check the tenderness of the oxtail. If it’s tender and falling off the bone, it’s ready. Taste the chili and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh cilantro and lime wedges on the side for added brightness.

Extra Tips

When preparing Oxtail and Black Bean Chili, consider using a pressure cooker to speed up the cooking process considerably without sacrificing flavor.

If you prefer a thicker chili, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate. Additionally, if you want to enhance the dish further, feel free to add chopped jalapeños for a kick or a splash of vinegar for acidity.

The leftovers taste even better the next day, so don’t hesitate to make a larger batch!

Red Wine Braised Oxtail

Red Wine Braised Oxtail is a hearty and flavorful dish that embodies the rich culinary tradition of Colombian cooking. This recipe features tender oxtail that’s slowly braised in a robust red wine sauce, complemented by aromatic herbs and vegetables. The slow cooking process allows the meat to become incredibly tender while absorbing the flavors of the wine and spices, resulting in a dish that’s both comforting and sophisticated.

The combination of red wine, tomatoes, and a blend of vegetables creates a deliciously rich sauce that perfectly coats the oxtail. This dish is perfect for gatherings or family dinners, as it can serve 4-6 people and pairs wonderfully with creamy polenta, mashed potatoes, or crusty bread to soak up the delicious sauce.

Ingredients:

• 3 to 4 pounds oxtail, cut into pieces
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups red wine (preferably a full-bodied variety)
• 1 can (14 ounces) diced tomatoes
• 2 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Fresh parsley, for garnish

Cooking Instructions:

1. Season the Oxtail: Begin by patting the oxtail pieces dry with paper towels. Season them generously with salt and pepper on all sides. This helps enhance the flavor of the meat and creates a nice crust when seared.
2. Sear the Oxtail: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the oxtail pieces in batches, avoiding overcrowding. Sear each piece until browned on all sides, about 4-5 minutes per side. This step adds depth of flavor to the dish.
3. Sauté the Vegetables: Remove the browned oxtail from the pot and set aside. In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened, scraping up any browned bits from the bottom of the pot. Then, add the minced garlic and cook for an additional minute until fragrant.
4. Add Liquids and Seasonings: Pour in the red wine, followed by the diced tomatoes (with their juice) and beef broth. Stir to combine. Add the bay leaves, dried thyme, and paprika. Return the seared oxtail to the pot, ensuring they’re submerged in the liquid.
5. Braise the Oxtail: Bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low. Cook for about 3 to 4 hours, or until the oxtail is very tender and falls off the bone. Check occasionally, adding more broth or water if the liquid level gets too low.
6. Finishing Touches: Once the oxtail is tender, remove the pot from heat. Discard the bay leaves. Taste the sauce and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.

Extra Tips: For an even richer flavor, consider marinating the oxtail in the red wine overnight before cooking. This allows the meat to absorb more flavor and tenderize further.

Additionally, you can prepare the dish a day in advance; the flavors will develop even more as it sits, and it can be easily reheated before serving. Don’t forget to serve with a side that can soak up the delicious sauce!

Oxtail Ragu Over Polenta

Oxtail Ragu over Polenta is a comforting and hearty dish that showcases the rich flavors of slow-cooked oxtail combined with a creamy base of polenta. This Colombian-inspired recipe brings together tender meat that falls off the bone, infused with aromatic spices, and served atop a bed of luscious polenta.

Whether you’re gathering friends for a cozy dinner or cooking for family, this dish is sure to impress with its depth of flavor and satisfying texture. The preparation may take some time, but the result is well worth the effort. The oxtail is slowly braised until it becomes incredibly tender, allowing the flavors to meld beautifully.

Meanwhile, the polenta serves as a perfect canvas, soaking up the savory ragu and providing a delightful contrast in texture. Get ready to indulge in a deliciously rich meal that celebrates Colombian culinary traditions!

Ingredients (Serves 4-6)

• 2 lbs oxtail, cut into pieces
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup polenta
• 4 cups water
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Brown the Oxtail: In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the oxtail pieces with salt and pepper, then brown them in batches on all sides. This step adds depth of flavor to the dish. Once browned, remove the oxtail and set aside.
2. Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook them over medium heat until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
3. Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer for a couple of minutes until it reduces slightly, enhancing the flavors.
4. Add Remaining Ingredients: Return the browned oxtail to the pot and add the crushed tomatoes, beef broth, bay leaves, thyme, and paprika. Stir everything together and bring to a gentle simmer.
5. Slow Cook the Ragu: Cover the pot and reduce the heat to low. Allow the ragu to simmer for about 2.5 to 3 hours, or until the oxtail is tender and falls off the bone. Stir occasionally and check the liquid levels, adding more broth or water if needed.
6. Prepare the Polenta: In a separate saucepan, bring 4 cups of water to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 20-25 minutes. Stir in the butter and Parmesan cheese, and season with salt.
7. Serve: Once the oxtail ragu is ready, remove the bay leaves and taste for seasoning. Serve the ragu over a generous portion of polenta, garnishing with chopped parsley for a touch of freshness.

Extra Tips

For the best flavor, consider preparing the ragu a day in advance; the flavors will develop even further as it sits. When reheating, add a splash of beef broth or water to loosen the sauce if it thickens too much.

If you prefer a thicker ragu, you can also mash some of the oxtail meat before serving. Pair the dish with a robust red wine to enhance the overall dining experience. Enjoy this comforting meal with crusty bread to soak up every last drop!

Slow-Cooked Oxtail Curry

Slow-cooked oxtail curry is a delightful dish that combines the rich, hearty flavors of tender oxtail with aromatic spices and a creamy coconut base. The slow cooking process allows the meat to become incredibly tender, soaking up the flavors of the spices, while the sauce thickens to create a luscious coating for the oxtail.

This dish is perfect for family gatherings or cozy evenings, as it can be prepared in advance and left to simmer, filling your home with a tantalizing aroma. The spices in this curry are what truly elevate the dish, providing a warm and aromatic experience that complements the richness of the oxtail.

Paired with fluffy rice or warm naan bread, this slow-cooked oxtail curry promises to be a crowd-pleaser. Whether you’re a seasoned cook or trying your hand at a new recipe, this dish is sure to impress with its depth of flavor and comforting essence.

Ingredients (Serves 4-6 people):

• 2 lbs oxtail, cut into pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 inch ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) coconut milk
• 1 cup beef broth
• 2 tablespoons tomato paste
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Sear the Oxtail: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the oxtail pieces in batches, searing them on all sides until nicely browned. This step enhances the flavor of the meat and adds depth to the overall dish. Once browned, remove the oxtail and set it aside.
2. Sauté Aromatics: In the same skillet, add the chopped onion and cook until translucent, about 5-7 minutes. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant. This step builds the foundation of flavor for your curry.
3. Add Spices: Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 1-2 minutes to toast the spices, which will release their essential oils and enhance their flavors.
4. Combine Ingredients: Add the tomato paste to the skillet, mixing it well with the aromatics and spices. Then, pour in the coconut milk and beef broth, stirring to combine. This will create a rich and creamy sauce for the oxtail to braise in.
5. Return Oxtail to Pot: Place the seared oxtail back into the skillet, ensuring that the pieces are submerged in the sauce. Season with salt and pepper to taste.
6. Slow Cook: Cover the pot and reduce the heat to low. Allow the oxtail to simmer for 3-4 hours, or until the meat is tender and falling off the bone. If using a slow cooker, transfer all ingredients to the slow cooker and cook on low for 6-8 hours.
7. Serve: Once the oxtail is tender, remove from heat and garnish with chopped cilantro. Serve the curry over rice or with naan bread for a complete meal.

Extra Tips: For the best flavor, try to marinate the oxtail overnight with the spices before cooking. Additionally, if you prefer a thicker sauce, you can remove the oxtail once it’s cooked, and simmer the sauce uncovered for a few minutes to reduce it.

Adjust the spice level according to your taste by increasing or decreasing the cayenne pepper. Enjoy your slow-cooked oxtail curry with sides that complement its rich flavors!

Oxtail Empanadas With Chimichurri

Oxtail empanadas are a delightful Colombian dish that combines the rich, tender flavors of slow-cooked oxtail with a flaky pastry shell. These empanadas aren’t only a great way to use oxtail but also create a comforting and hearty meal perfect for gatherings or family dinners. The addition of chimichurri sauce elevates the dish with its vibrant, herbaceous notes that complement the savory filling beautifully.

Making oxtail empanadas might seem challenging, but the process can be quite enjoyable. The key is to allow the oxtail to cook slowly until it becomes tender and flavorful, which can be done ahead of time. Once you have your filling ready, the assembly of the empanadas is straightforward, and you can either bake or fry them according to your preference. Serve these delicious bites with fresh chimichurri sauce for an unforgettable experience.

Ingredients (serving size of 4-6 people):

• 1.5 lbs oxtail
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 2 celery stalks, diced
• 1 bay leaf
• 4 cups beef broth
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 tablespoon fresh cilantro, chopped
• 2 cups all-purpose flour
• 1/2 teaspoon salt (for the dough)
• 1/4 cup cold water (for the dough)
• 1 egg (for egg wash)

Chimichurri Sauce:

• 1 cup fresh parsley, chopped
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Oxtail: In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrot, and celery, sautéing until they start to soften. Season with salt, pepper, cumin, and smoked paprika. Stir in the oxtail, browning it on all sides for about 5-7 minutes.
2. Cook the Oxtail: Add the beef broth and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2.5 to 3 hours, or until the oxtail is tender and falls off the bone. Remove the oxtail from the pot and allow it to cool slightly before shredding the meat, discarding the bones and excess fat.
3. Make the Chimichurri Sauce: In a bowl, combine the chopped parsley, garlic, olive oil, red wine vinegar, red pepper flakes, and season with salt and pepper. Mix well and set aside to allow the flavors to meld.
4. Prepare the Dough: In a large bowl, mix the flour and salt. Slowly add the cold water, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until it’s smooth. Cover with a damp cloth and let it rest for 30 minutes.
5. Assemble the Empanadas: Preheat the oven to 375°F (190°C) if baking. Roll the dough out on a floured surface until it’s about 1/8 inch thick. Cut circles using a round cutter or a glass. Place a spoonful of the shredded oxtail filling in the center of each circle, then fold the dough over to create a half-moon shape. Press the edges to seal, and use a fork to crimp the edges.
6. Bake or Fry the Empanadas: If baking, place the empanadas on a parchment-lined baking sheet and brush the tops with the beaten egg. Bake for 25-30 minutes until golden brown. If frying, heat oil in a deep pan and fry the empanadas in batches until golden and crispy, about 4-5 minutes per side.
7. Serve: Once cooked, serve the empanadas warm with a side of chimichurri sauce for dipping.

Extra Tips: When preparing oxtail empanadas, consider making the oxtail filling a day in advance. This allows the flavors to deepen and makes assembly easier. You can also experiment with different herbs and spices in your chimichurri sauce to suit your taste. If you prefer a spicier kick, add more red pepper flakes or even a dash of hot sauce to the filling.

Oxtail and Mushroom Risotto

Oxtail and Mushroom Risotto is a deliciously creamy dish that beautifully marries the rich flavors of slow-cooked oxtail with the earthiness of mushrooms. The oxtail, braised until tender, provides a deep, meaty essence that permeates the creamy Arborio rice, making each bite a delightful experience. This dish is perfect for a cozy family dinner or an impressive meal for guests, showcasing a wonderful combination of textures and flavors that will leave everyone asking for seconds.

The process may require some patience due to the slow cooking of the oxtail, but the end result is well worth the effort. As the oxtail simmers, it releases its savory juices, which, along with the addition of sautéed mushrooms, create a rich broth that’s absorbed by the rice, resulting in a luxurious risotto. This dish isn’t only filling but also comforting, making it a staple in Colombian cuisine with a twist that incorporates the creamy Italian classic.

Ingredients (Serves 4-6)

• 1.5 lbs oxtail, cut into pieces
• 1 cup Arborio rice
• 4 cups beef stock
• 1 cup dry red wine
• 1 cup mushrooms, sliced (cremini or shiitake work well)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Oxtail: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Season the oxtail pieces with salt and pepper, then sear them in the pot until browned on all sides. This will take about 8-10 minutes. Once browned, remove the oxtail and set it aside.
2. Create the Braising Liquid: In the same pot, add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant. Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Allow the wine to reduce for about 5 minutes.
3. Braise the Oxtail: Return the seared oxtail to the pot, then add the beef stock and fresh thyme. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer for 2-3 hours, or until the oxtail is tender and falling off the bone.
4. Prepare the Risotto: Once the oxtail is cooked, remove it from the pot and set aside to cool slightly. Strain the braising liquid through a fine mesh sieve to remove solids, reserving the liquid. In a separate pan, heat the remaining olive oil and 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sauté until browned, about 5 minutes.
5. Cook the Rice: Stir in the Arborio rice into the pan with the mushrooms and cook for 1-2 minutes until the rice is lightly toasted. Gradually add the reserved braising liquid, one ladle at a time, stirring continuously. Wait until the liquid is almost fully absorbed before adding the next ladle. Continue this process for about 20-25 minutes until the rice is creamy and al dente.
6. Finish the Risotto: While the risotto is cooking, shred the meat from the oxtail, discarding the bones and any excess fat. Once the rice is cooked, stir in the shredded oxtail, remaining butter, and grated Parmesan cheese. Season with additional salt and pepper to taste.
7. Serve: Spoon the risotto into bowls and garnish with freshly chopped parsley. Enjoy warm.

Extra Tips

When making Oxtail and Mushroom Risotto, it’s important to stir the rice consistently as this helps release the starches and create that signature creaminess. If you find the risotto is getting too thick, you can adjust the consistency by adding a bit more beef stock or water.

Additionally, feel free to customize the mushrooms used in this dish or add other vegetables like peas or spinach for a pop of color and nutrition. Always taste for seasoning before serving to guarantee the flavors are balanced.

Sweet and Spicy Oxtail BBQ

Sweet and Spicy Oxtail BBQ is a delightful dish that combines the rich, tender flavors of oxtail with a tantalizing blend of sweetness and heat. This Colombian-inspired recipe is perfect for gatherings and family meals, where the slow-cooked oxtail becomes melt-in-your-mouth tender, and the sauce brings an explosion of flavor to every bite.

The combination of spices, sweet ingredients, and the natural richness of the oxtail creates a barbecue experience that’s truly unique and unforgettable. To prepare this dish, you’ll need to allow for ample cooking time to guarantee the oxtail becomes tender and infused with the flavors of the marinade and sauce.

This dish pairs wonderfully with rice, plantains, or a fresh side salad, making it a versatile option for any occasion. Gather your ingredients and get ready to impress your family and friends with this bold and delicious Sweet and Spicy Oxtail BBQ.

Ingredients (serves 4-6):

• 2-3 lbs oxtail, cut into pieces
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup pineapple juice
• ½ cup soy sauce
• ¼ cup brown sugar
• 2 tablespoons honey
• 2 tablespoons chili paste or sauce (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• Fresh cilantro, for garnish (optional)

Cooking Instructions:

1. Prepare the Oxtail: Begin by thoroughly rinsing the oxtail pieces under cold water. Pat them dry with paper towels to remove excess moisture. This step guarantees that the meat can sear nicely and develop a rich flavor.
2. Sear the Oxtail: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the oxtail pieces in batches, making sure not to overcrowd the pot. Sear the oxtail for about 3-4 minutes on each side until they’re browned. This caramelization adds depth to the dish. Remove the oxtail and set it aside.
3. Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion becomes translucent and aromatic. Scrape up any browned bits from the bottom of the pot, as they’ll add flavor to your sauce.
4. Create the Sauce: In a mixing bowl, combine the pineapple juice, soy sauce, brown sugar, honey, chili paste, ground cumin, smoked paprika, black pepper, and salt. Whisk until well combined. This sweet and spicy mixture will coat the oxtail beautifully during cooking.
5. Combine and Cook: Return the seared oxtail to the pot with the sautéed onions and garlic. Pour the sauce over the oxtail, guaranteeing each piece is well-coated. Bring the mixture to a gentle simmer.
6. Slow Cook: Cover the pot and reduce the heat to low. Allow the oxtail to cook for 2.5 to 3 hours, stirring occasionally. The low and slow cooking method allows the collagen in the oxtail to break down, resulting in tender, flavorful meat.
7. Finish and Serve: Once the oxtail is tender and the sauce has thickened slightly, taste and adjust seasoning if necessary. Serve the Sweet and Spicy Oxtail BBQ hot, garnished with fresh cilantro if desired.

Extra Tips: When cooking oxtail, patience is key. The longer you cook the meat, the more tender it will become. If you want to prepare this dish ahead of time, you can refrigerate the cooked oxtail overnight and reheat it the next day, as the flavors will deepen and improve.

For an extra kick, feel free to add chopped jalapeños or cayenne pepper to the sauce to customize the heat level to your liking.

Oxtail Goulash With Paprika

Oxtail goulash is a hearty and comforting dish, perfect for cozy gatherings or family dinners. This recipe incorporates the rich flavors of oxtail, combined with the warmth of paprika and other spices, creating a symphony of taste that’s certain to delight. Slow-cooked to perfection, the oxtail becomes tender and succulent, while the spices meld together to form a luscious sauce that’s irresistible when served over noodles or rice.

The origins of goulash can be traced back to Hungary, but this Colombian twist adds a unique flair to the traditional recipe. With its rich history and cultural significance, oxtail goulash has become a staple in many kitchens, showcasing the versatility of oxtail as a cut of meat. This dish captures the essence of comfort food, making it a favorite among both home cooks and food enthusiasts alike.

Ingredients (Serves 4-6):

• 2 lbs oxtail, cut into pieces
• 2 tablespoons vegetable oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 carrots, sliced
• 2 tablespoons sweet paprika
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 bay leaf
• 4 cups beef broth
• Salt and pepper to taste
• 1 tablespoon Worcestershire sauce
• 2 tablespoons tomato paste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Oxtail: Begin by patting the oxtail pieces dry with paper towels. Season generously with salt and pepper. This step guarantees that the meat will have a good flavor and will brown nicely during cooking.
2. Brown the Oxtail: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the oxtail pieces in batches, being careful not to overcrowd the pot. Brown the oxtail on all sides, which will enhance the flavor of the dish. Once browned, remove the oxtail and set it aside.
3. Sauté the Vegetables: In the same pot, add the chopped onions, garlic, and red bell pepper. Sauté until the onions become translucent (about 5 minutes). This step builds a flavorful base for the goulash.
4. Add Carrots and Spices: Stir in the sliced carrots, sweet paprika, smoked paprika, dried thyme, ground cumin, and bay leaf. Cook for an additional 2-3 minutes, allowing the spices to become fragrant.
5. Combine Ingredients: Return the browned oxtail to the pot. Add the beef broth, Worcestershire sauce, and tomato paste. Stir well to combine all the ingredients, ensuring the oxtail is submerged in the liquid.
6. Simmer the Goulash: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2.5 to 3 hours, or until the oxtail is tender and falling off the bone. Stir occasionally and check the liquid level, adding more broth if necessary.
7. Final Adjustments: Once the oxtail is tender, remove the bay leaf. Taste the goulash and adjust the seasoning with additional salt and pepper if needed.
8. Serve: Ladle the goulash into bowls and sprinkle with fresh chopped parsley for a burst of color and freshness. Serve hot with noodles, rice, or crusty bread.

Extra Tips:

When cooking oxtail goulash, patience is key; the longer you let it simmer, the more flavorful and tender the meat will become.

Feel free to customize the vegetable components to your liking; adding potatoes or peas can provide additional texture and nutrition. If you have any leftovers, this dish tastes even better the next day as the flavors continue to develop.

Oxtail Stroganoff

Oxtail Stroganoff is a delightful twist on the classic beef stroganoff, elevating the dish with the rich, gelatinous texture and deep flavor that oxtail provides. This comforting dish combines tender pieces of oxtail with a creamy mushroom sauce, served over egg noodles or rice. The slow-cooking process allows the flavors to meld beautifully, creating a meal that’s both hearty and satisfying.

To make this dish, you’ll need to start with the oxtail, which is braised until it becomes meltingly tender. The sauce is enriched with sautéed mushrooms, onions, and a splash of sour cream for creaminess, while spices like paprika add warmth and depth. Whether you’re preparing this for a family dinner or a special occasion, Oxtail Stroganoff is sure to impress with its luxurious flavor and texture.

Ingredients (Serves 4-6):

• 2 pounds oxtail, cut into pieces
• 2 tablespoons olive oil
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 teaspoon paprika
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped (for garnish)
• 12 ounces egg noodles or rice (for serving)

Cooking Instructions:

1. Brown the Oxtail: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Season the oxtail pieces with salt and pepper, then add them to the pot in batches to avoid overcrowding. Brown the oxtail on all sides, about 5-7 minutes per batch. This step helps to develop a deep flavor for the dish.
2. Sauté Onions and Garlic: Once the oxtail is browned, remove it from the pot and set it aside. In the same pot, add the diced onion and sauté until softened and translucent, about 4-5 minutes. Add the minced garlic and sauté for another minute until fragrant.
3. Cook the Mushrooms: Stir in the sliced mushrooms and cook until they’ve released their moisture and are golden brown, about 5-7 minutes. This adds a rich, earthy flavor to the sauce.
4. Add Oxtail and Liquid: Sprinkle the paprika over the mushroom mixture and stir to combine. Return the browned oxtail to the pot. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to deglaze it. Bring the mixture to a simmer.
5. Braised Cooking: Cover the pot with a lid and reduce the heat to low. Let it simmer gently for about 2.5 to 3 hours, or until the oxtail is very tender and falling off the bone. Stir occasionally and add more broth if necessary to keep the meat covered.
6. Thicken the Sauce: Once the oxtail is tender, remove it from the pot and set aside. In a small bowl, whisk together the flour and sour cream until smooth. Gradually add this mixture back into the pot, stirring constantly to avoid lumps. Simmer for an additional 10-15 minutes to thicken the sauce.
7. Final Touches: Return the oxtail to the pot and stir to coat in the creamy sauce. Adjust seasoning with salt and pepper as needed.
8. Serve: Cook the egg noodles or rice according to package instructions. Serve the Oxtail Stroganoff over the noodles or rice, garnished with fresh parsley.

Extra Tips: When preparing Oxtail Stroganoff, consider browning the oxtail well to develop a richer flavor in the final dish. If you have time, letting the oxtail marinate overnight in the refrigerator with spices will enhance the flavor even more.

Additionally, feel free to add other vegetables like carrots or peas for added nutrition and texture. Enjoy your delicious and hearty meal!

Thai-inspired Oxtail Soup

Thai-inspired Oxtail Soup is a delightful fusion dish that brings together the rich, savory flavors of Colombian oxtail with the aromatic spices characteristic of Thai cuisine. This comforting soup is perfect for chilly evenings, where the warm broth envelops you in a blanket of flavor. The tender oxtail meat simmers to perfection, absorbing the essence of lemongrass, ginger, and Thai chilies, creating a unique culinary experience that tantalizes the taste buds.

This recipe not only highlights the robust taste of the oxtail but also incorporates fresh herbs and spices that are staples in Thai cooking. By combining these elements, you get a hearty and nourishing soup that can serve as a meal on its own or be accompanied by rice or crusty bread. The balance of flavors and textures makes this dish an exciting addition to your culinary repertoire, perfect for impressing guests or enjoying a cozy night in.

Ingredients (serving size: 4-6 people):

• 2 pounds oxtail, cut into pieces
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, sliced
• 2 stalks lemongrass, smashed and cut into 2-inch pieces
• 2 Thai bird’s eye chilies, sliced (adjust to taste)
• 6 cups beef broth
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 2 carrots, sliced
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Oxtail: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the oxtail pieces and sear them until browned on all sides, which should take about 5-7 minutes. This step is essential as it enhances the flavor of the meat and creates a rich base for the soup.
2. Sauté Aromatics: Once the oxtail is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion, minced garlic, and sliced ginger. Sauté for about 3-4 minutes until the onions are translucent and fragrant. This will infuse the oil with flavor, giving the soup depth.
3. Add Broth and Spices: Return the oxtail to the pot and add the lemongrass, bird’s eye chilies, beef broth, fish sauce, soy sauce, and brown sugar. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 2 hours. This slow cooking process allows the oxtail to become tender and the flavors to meld together beautifully.
4. Incorporate Vegetables: After 2 hours, add the sliced carrots, red bell pepper, and mushrooms to the pot. Stir well and continue to simmer uncovered for an additional 30 minutes. This guarantees the vegetables retain some texture while absorbing the delicious broth.
5. Final Touches: Once the vegetables are tender and the oxtail is falling off the bone, taste the soup and adjust the seasoning as needed. Remove the lemongrass pieces before serving, as they aren’t meant to be eaten.
6. Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side to add a zesty freshness to the dish.

Extra Tips: For an enhanced flavor profile, consider adding a splash of coconut milk for creaminess or adjusting the level of spice by adding more chilies or using milder varieties. This soup also benefits from sitting for a while, as the flavors continue to develop, so feel free to make it a day ahead and reheat it before serving. Enjoy the soup with a side of jasmine rice or crusty bread for a complete meal.