Gordon Ramsay’s Oxtail Recipe

This Gordon Ramsay’s Oxtail Recipe is a tender and rich recipe, which is made with oxtail and beef broth. It’s the ultimate comfort food recipe, ready in about 3 hours and 40 minutes.

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Gordon Ramsay’s Oxtail Recipe Ingredients

• 1.13 kg oxtail
• 15 ml soy sauce
• 15 ml Worcestershire sauce
• 15 ml salt
• 15 ml white sugar
• 15 ml garlic and herb seasoning
• 5 ml browning sauce
• 0.6 g paprika
• 0.6 g cayenne pepper
• 0.6 g black pepper
• 30 ml vegetable oil
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 1 onion, chopped
• 4 garlic cloves, minced
• 710 ml low-sodium beef broth
• 1 bunch fresh thyme
• 1 sprig rosemary
• 1 bay leaf
• 30 g unsalted butter

How To Make Gordon Ramsay’s Oxtail

1. Marinate the oxtail: In a large bowl, mix the soy sauce, Worcestershire sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne, and black pepper. Add the oxtail and rub the marinade all over each piece. Cover and let it marinate in the refrigerator for at least 30 minutes, or overnight for best results.
2. Sear the oxtail: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the oxtail pieces and brown them deeply on all sides, about 3 minutes per side. Remove the seared oxtail and set aside.
3. Sauté the vegetables: In the same pot, add the carrots, celery, onion, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
4. Build the braising liquid: Pour in the beef broth and add the thyme, rosemary, and bay leaf. Stir everything together, scraping the bottom of the pot to release any flavorful browned bits. Bring the liquid to a light boil.
5. Braise the oxtail: Return the seared oxtail and any accumulated juices to the pot. Add the butter. Once the liquid returns to a simmer, reduce the heat to low, cover the pot tightly, and let it braise for 3 hours, or until the meat is fall-off-the-bone tender.
6. Thicken the sauce: Remove the lid from the pot. Increase the heat to medium-high and cook for about 5 more minutes, stirring, to allow the sauce to reduce and thicken into a glossy gravy.
7. Serve: Serve the oxtail hot, spooning the rich sauce over the top.

Recipe Tips

• How do I get the most tender meat? The secret is a long, slow braise. Cooking the oxtail on low heat for 3 hours allows the tough connective tissues to break down, resulting in incredibly tender, succulent meat. Do not rush this process.
• Why sear the oxtail before braising? Searing the meat over high heat creates a deep brown crust through the Maillard reaction. This step is crucial as it builds a deep, savory, and complex flavor base for the entire dish.
• Can I make this in a slow cooker? Yes. Follow the steps for marinating and searing the oxtail and sautéing the vegetables on the stovetop. Then, transfer everything to a slow cooker and cook on low for 6-8 hours.
• How do I get a thick, glossy sauce? After the oxtail is tender, simply remove the lid and let the sauce simmer on higher heat. This allows the excess water to evaporate, concentrating the flavors and thickening the sauce naturally without needing any flour or cornstarch.

What To Serve With Braised Oxtail

This rich, savory dish is best served with something that can soak up the delicious gravy:

• Creamy mashed potatoes
• Cheesy polenta
• Steamed white rice
• Crusty bread for dipping

How To Store Braised Oxtail

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, and it’s often even better the next day. Freeze: Oxtail freezes very well. Let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Oxtail Nutrition Facts

• Calories: 583 kcal
• Carbohydrates: 12g
• Protein: 45g
• Fat: 38g
• Saturated Fat: 16g
• Sodium: 1800mg

Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Lobster Wellington Recipe
• Gordon Ramsay’s Roasted Duck Recipe
• Gordon Ramsay’s Filet Mignon Recipe