Braised Ox Tail

Ox tail braised low and slow is a beloved tradition across Latin America, where every part of the animal is honored and the collagen-rich tail yields a profoundly silky sauce. This Colombian-inflected version builds deep flavor with aromatics and a splash of beer.

Serves: 4

Ingredients

• 1.5 kg (3.3 lbs) ox tail, cut into segments
• 2 tbsp (30ml) vegetable oil
• 1 large onion, roughly chopped
• 6 cloves garlic, smashed
• 2 medium tomatoes, chopped
• 2 carrots, cut into chunks
• 2 stalks celery, sliced
• 330ml (11 fl oz) dark beer or lager
• 500ml (2 cups) beef stock
• 2 bay leaves
• 1 tsp (5ml) ground cumin
• 1 tsp (5ml) smoked paprika
• Salt and black pepper to taste
• Fresh parsley, to garnish

Instructions

1. Season ox tail generously with salt, pepper, cumin, and smoked paprika. Let rest at room temperature for 20 minutes.
2. Heat oil in a large heavy pot or Dutch oven over high heat. Sear ox tail pieces in batches until deeply browned on all sides, about 4-5 minutes per side. Remove and set aside.
3. Reduce heat to medium. Add onion and celery to the same pot and sauté until softened, about 5 minutes. Add garlic and cook 1 minute more.
4. Add tomatoes and cook until they break down, about 4 minutes.
5. Return ox tail to the pot. Pour in beer and let it bubble for 2 minutes to cook off the alcohol.
6. Add stock and bay leaves. Bring to a boil, then reduce to a very low simmer. Cover tightly and braise for 3 to 3.5 hours, turning pieces every hour, until meat is falling off the bone.
7. Add carrots in the final 45 minutes of cooking.
8. Skim excess fat from the surface. Taste and adjust seasoning.
9. Serve over white rice or with crusty bread, garnished with fresh parsley.

Cook's Notes: The braise improves greatly overnight — make it a day ahead and reheat gently. If the sauce seems too thin after cooking, remove the meat and reduce the liquid over medium-high heat for 10-15 minutes until it coats a spoon.