Braised Oxtail Recipe

Braised Oxtail is a hearty, flavorful dish made by slowly simmering oxtail in a rich, savory broth until it’s fall-off-the-bone tender. With deep layers of flavor from aromatic vegetables, herbs, and wine or broth, this dish is pure comfort food. Whether served over mashed potatoes, rice, or creamy polenta, it’s a soul-satisfying meal that I love making for special dinners or cozy weekends.

Why You’ll Love This Recipe

I love how this recipe transforms a tough, humble cut of meat into something incredibly luxurious. The long braise makes the meat melt-in-your-mouth tender, while the broth turns into a thick, glossy sauce full of bold, savory flavor. It’s the kind of meal that fills the house with irresistible aroma and feels like a warm hug on a plate. Plus, once it’s in the oven or simmering on the stove, most of the work is done.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Oxtails (cut and trimmed)

• Salt and black pepper

• Flour (for dredging)

• Olive oil or vegetable oil

• Onion (chopped)

• Carrots (sliced)

• Celery (chopped)

• Garlic (minced)

• Tomato paste

• Red wine or beef broth

• Beef broth (or a mix of broth and water)

• Bay leaves

• Fresh thyme or dried thyme

• Worcestershire sauce or soy sauce (optional for added umami)

• Optional: parsley for garnish

Directions

1. I begin by seasoning the oxtails generously with salt and pepper, then dredge them lightly in flour.

2. In a large Dutch oven or heavy pot, I heat the oil over medium-high heat and sear the oxtails until browned on all sides. I work in batches to avoid overcrowding.

3. Once browned, I remove the oxtails and set them aside.

4. In the same pot, I sauté the onions, carrots, and celery for about 5–7 minutes, then add the garlic and cook for another minute.

5. I stir in the tomato paste and cook it for 2–3 minutes to deepen the flavor.

6. I deglaze the pot with red wine (or a bit of broth), scraping up the browned bits from the bottom.

7. I return the oxtails to the pot and add enough beef broth to just cover the meat. I then add bay leaves, thyme, and a splash of Worcestershire sauce.

8. I bring everything to a simmer, cover the pot, and transfer it to a 300°F oven (or let it simmer gently on the stovetop) for about 3 to 4 hours, or until the meat is tender and pulls away from the bone.

9. I remove the oxtails and reduce the liquid on the stove until slightly thickened, then return the meat to the sauce before serving.

Servings and timing

This recipe serves about 4 to 6 people. It takes 20 minutes to prep, and about 3 to 4 hours to cook for optimal tenderness.

Variations

Sometimes I add a splash of balsamic vinegar or a spoonful of brown sugar for a touch of sweetness. When I want to build more flavor, I add chopped tomatoes or a bit of smoked paprika to the braising liquid. For a Caribbean twist, I use Scotch bonnet peppers, allspice, and thyme, and serve the dish with rice and peas.

storage/reheating

I store leftover oxtail in an airtight container in the fridge for up to 4 days. It tastes even better the next day. To reheat, I warm it gently on the stovetop or in the oven at 300°F until hot. It also freezes well—just cool completely, store in a freezer-safe container, and freeze for up to 2 months.

FAQs

What is oxtail, and where can I buy it?

Oxtail is the tail of a cow, known for its rich flavor and gelatinous texture when cooked slowly. I usually find it at butcher shops or in the meat section of larger grocery stores.

Do I have to use red wine?

No, if I prefer not to use wine, I substitute it with extra beef broth or a splash of vinegar for acidity.

Can I make this recipe in a slow cooker?

Yes, after browning the oxtail and sautéing the vegetables, I transfer everything to a slow cooker and cook on low for 8 hours or until the meat is tender.

How do I make the sauce thicker?

I reduce the cooking liquid on the stovetop after removing the oxtails. If needed, I add a cornstarch slurry to thicken it further.

What can I serve with braised oxtail?

I usually serve it over mashed potatoes, polenta, rice, or egg noodles to soak up the rich sauce.

Conclusion

Braised Oxtail is a deeply satisfying dish that rewards a bit of patience with rich, melt-in-your-mouth meat and a luxurious sauce. I love how simple ingredients come together to create something so bold, hearty, and full of depth. Whether I’m making it for Sunday dinner or a special occasion, it always feels like a comforting, home-cooked masterpiece.

Braised Oxtail Recipe

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Braising
• Cuisine: American
• Diet: Halal

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Description

Braised Oxtail is a rich, comforting dish featuring oxtails slowly simmered in a savory broth of vegetables, herbs, and wine or broth until tender and deeply flavorful—perfect for cozy dinners or special occasions.

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Ingredients

• 3–4 lbs oxtails, trimmed
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour (for dredging)
• 2 tablespoons olive oil or vegetable oil
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine (or substitute beef broth)
• 3–4 cups beef broth (or a mix of broth and water, enough to cover meat)
• 2 bay leaves
• 1 teaspoon fresh or 1/2 teaspoon dried thyme
• 1 tablespoon Worcestershire sauce or soy sauce (optional)
• Optional: fresh parsley for garnish

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Instructions

1. Season oxtails with salt and pepper, then dredge lightly in flour.
2. In a Dutch oven, heat oil over medium-high heat. Brown oxtails on all sides in batches; set aside.
3. In the same pot, sauté onion, carrots, and celery for 5–7 minutes. Add garlic and cook 1 minute more.
4. Stir in tomato paste and cook for 2–3 minutes to deepen the flavor.
5. Deglaze with red wine (or broth), scraping up browned bits.
6. Return oxtails to the pot and add enough beef broth to cover. Add bay leaves, thyme, and Worcestershire sauce.
7. Bring to a simmer, then cover and transfer to a 300°F oven or reduce heat to low and simmer gently on the stovetop for 3–4 hours, until meat is tender and falling off the bone.
8. Remove oxtails and reduce sauce on the stovetop until thickened, if desired. Return meat to sauce before serving.

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Notes

• Add balsamic vinegar or brown sugar for subtle sweetness.
• Include chopped tomatoes or smoked paprika for extra depth.
• For Caribbean flavor, add allspice, Scotch bonnet pepper, and serve with rice and peas.
• Slow cooker method: brown meat and veggies, then cook on low for 8 hours.
• Store leftovers in the fridge for 4 days or freeze up to 2 months.

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Nutrition

• Serving Size: 1 cup
• Calories: 420
• Sugar: 5g
• Sodium: 450mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 110mg