Braised Oxtails Recipe
If you’ve never had braised oxtails, buckle up, buttercup—because you’re about to fall in love with the richest, most soul-hugging dish you didn’t know you needed. Slow-braised until fall-apart tender, these oxtails are deeply savory, silky, and downright luxurious.
This isn’t fast food—it’s worth-it food. The kind that simmers low and slow while making your house smell like a 5-star kitchen.
I grew up thinking oxtails were “special occasion food,” the kind of dish that only showed up when guests came over, or someone needed cheering up. But once I learned how to make them myself, I realized they’re just good ingredients, a little time, and a lot of flavor.
Why Braising Works for Oxtail
Braising oxtails—beef tails (yep, actual tails)—slow cooks a tougher cut of meat in a flavorful liquid until it practically melts off the bone. It’s beloved across cultures—from Jamaican stews to Korean soups to Southern soul food. This recipe shows up at Sunday dinners, holidays, or whenever comfort food is on the menu.
Tender cuts of beef (filet mignon and tenderloin) do well with a quick sear on the grill and onto the plate. However, tougher cuts that get more use, like the tail and shanks, need higher moisture and slower cooking to become tender. The collagen softens and the flavor intensifies, seasoning it to the bone. Nestled in a savory wine-and-stock bath, they’re fork-tender and unapologetically luscious.
How to Braise Oxtails
- Season your oxtails generously with salt, black pepper, garlic, and minced thyme. For even deeper flavor, do this step the night before and let them rest overnight in the fridge. (Photo 1)
- Sear the oxtails until browned on all sides. (Photo 2)
- Sauté the chopped onions and celery until the onions are soft and lightly browned, stirring frequently. (Photo 3)
- Add the garlic, thyme, bay leaves, carrots, and tomato paste. Cook for another minute or two until everything smells amazing. (Photo 4)
- Deglaze with wine, beef stock, a splash of Worcestershire, and beef bouillon powder. Season lightly with salt and pepper—remember, you can always adjust later. (Photos 5-6)
- Braise the oxtails in the covered pot in a 325°F (160℃) oven for 2-3 hours, or until they’re tender enough to fall off the bone with just a nudge. Add liquid as needed. (Photos 7-8)
- Serve with a sprinkle of chopped parsley or green onions.
Recipe Tips
- Don’t want to heat the oven? Simmer the oxtails gently on the stove over low heat for 3-3.5 hours, checking periodically for liquid levels.
- Add a Scotch bonnet pepper or a dash of hot sauce to the braising liquid for a bit of heat.
- No wine? Use all stock and add a splash of red wine vinegar for depth.
- For a more gravy-like consistency, stir in a cornstarch slurry near the end of cooking and let it simmer until thickened.
- Look for meaty oxtails with good marbling and minimal visible fat.
- Seasoning overnight gives the meat time to absorb flavor.
- Feel free to skim off excess fat when it’s hot. However, pouring off the liquid and chilling it makes it easier to remove the cap because it gets solid, and you can pop it out.
Make-Ahead Instructions
These taste even better the next day, making it a great meal prep item. So make a double batch because it takes the same amount of time to make a little or a lot. They last 3-4 days in the fridge or 3-4 months in the freezer.v
What Pairs With Braised Oxtails
These rich, saucy beauties need something to soak up all that flavor. I recommend basmati rice, garlic mashed potatoes, or creamy polenta. I also like to offer sautéed greens like kale or collards for pleasant bitterness to balance all that richness. Top it all off with a glass of red wine—because why not?
More Out-Of-This-World Oxtail Recipes to Try
- African Spicy Oxtail Stew
- Jamaican Oxtail Stew
- Slow Cooker Oxtail Soup
- Instant Pot Oxtail Soup
- Caribbean Oxtail Stew
Braised Oxtails
Ingredients
Oxtail Seasoning
- 3-4 pounds (1.5-2kg) oxtails, excess fat trimmed
- salt and pepper to taste
- 1 teaspoon (1-2g) minced thyme
- 1 teaspoon (5g) minced garlic
Braising Stew
- 1-2 tablespoons (15-30ml) cooking oil
- 1 large onion, diced
- 2 large stalks celery, chopped (about ½ cup)
- 1 large carrot, peeled and diced
- 2 bay leaves
- 1 tablespoon (15g) minced garlic
- 3 teaspoons (4-5g) minced thyme
- 2 tablespoons (30g) tomato paste
- 1 cup (236ml) dry red wine (or extra beef broth)
- 1 tablespoon (15ml) Worcestershire sauce
- 1-2 teaspoons (3-7g) beef bouillon powder (optional)
- 3 cups (710ml) or more beef broth or water
- salt to taste
Optional Garnishes
- 2 tablespoons chopped parsley or green onions
Instructions
- Season oxtails with salt, pepper, garlic, and minced thyme. You can do this step the night before and let it marinate overnight in the fridge for deeper flavor.
- In a large cast iron pot or Dutch oven, heat the oil over medium-high heat. Sear the oxtails in the hot oil, turning to brown all sides. Remove and set aside.
- Add the onion, carrot, and celery to the same pan and cook, stirring frequently, until the onions soften and brown slightly.
- Stir in the garlic, thyme, bay leaves, and tomato paste and continue cooking for another minute or two.
- Pour in the wine, stock, Worcestershire sauce, and beef bouillon powder. Lightly season with salt and pepper. Remember, you can add more salt if needed as you go, but you can't take it back out.
- Return oxtails to the pot, bring to a boil, cover with the lid, and place it in the oven. Braise slowly for 2-3 hours, or until the oxtails are fork-tender. Check on them occasionally, adding stock as needed.
- Remove from oven, garnish with parsley or green onions, and serve over rice, mashed potatoes, or another preferred side.
Tips & Notes:
- You can also braise oxtail on the stove. Bring it to a boil, reduce the heat to low, and let it simmer gently until fork-tender.
- Choose well-marbled, meaty oxtails with minimal visible fat, avoiding the super fatty pieces.
- Skim excess fat off the top before serving (or chill it and remove the fat once solid).
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.
Awesome!!! I live close to Brazil, and love braised oxtails.