Braised Oxtail Recipe

Deeply flavorful, fall-off-the-bone tender, and luxuriously rich, braised oxtail is the ultimate slow-cooked comfort dish. Once considered a humble cut, oxtail has become prized for its intense beefy flavor and natural gelatin, which creates a silky, luscious sauce when cooked low and slow.

This braised oxtail recipe transforms a tough cut into a show-stopping meal, perfect for weekend cooking, family gatherings, or whenever you crave something deeply satisfying.

Why You’ll Love This Recipe

Incredible depth of flavor
Melt-in-your-mouth tenderness
Naturally rich, glossy sauce
Perfect for make-ahead meals
Even better the next day

Ingredients (Serves 4–6)

3–4 lbs (1.4–1.8 kg) oxtail, cut into pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, chopped
3 carrots, chopped
3 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine
3 cups beef broth
2 bay leaves
1 teaspoon dried thyme (or 2 sprigs fresh thyme)
1 teaspoon paprika
Optional: 1 teaspoon allspice or a pinch of cloves
Fresh parsley, chopped (for garnish)

Instructions

1. Season and Brown the Oxtail

Pat the oxtail dry with paper towels and season generously with salt and pepper.

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the oxtail in batches on all sides until deeply golden. Remove and set aside.

2. Sauté the Vegetables

Reduce heat to medium. Add onions, carrots, and celery to the same pot, scraping up the browned bits from the bottom. Cook for 6–8 minutes until softened and lightly caramelized.

Add garlic and tomato paste, cooking for another minute until fragrant.

3. Deglaze and Build the Braise

Pour in the red wine, stirring to deglaze the pot. Let it simmer for 2–3 minutes to reduce slightly.

Add beef broth, bay leaves, thyme, paprika, and optional spices. Return the oxtail to the pot, ensuring pieces are mostly submerged.

4. Braise Slowly

Bring to a gentle simmer, cover, and reduce heat to low. Cook for 3–4 hours, turning the oxtail occasionally, until the meat is tender and nearly falling off the bone.

Alternatively, transfer the covered pot to a 325°F (165°C) oven and braise for the same amount of time.

5. Finish the Sauce

Once tender, remove the oxtail and set aside. Skim excess fat from the surface of the sauce.

Simmer the sauce uncovered for 10–15 minutes to thicken, if desired. Taste and adjust seasoning.

Return the oxtail to the pot and spoon sauce over the meat.

Serving Suggestions

Braised oxtail pairs beautifully with:

Creamy mashed potatoes
Polenta or grits
Rice or egg noodles
Crusty bread for soaking up the sauce

A side of sautéed greens or roasted vegetables balances the richness.

Tips for Perfect Braised Oxtail

Brown deeply: Color equals flavor
Cook low and slow: Rushing results in tough meat
Skim fat: Oxtail releases a lot of fat during cooking
Make ahead: Flavor improves after resting overnight

Variations

Caribbean-Style: Add ginger, scallions, soy sauce, and Scotch bonnet
Asian-Inspired: Use star anise, ginger, and soy sauce
Tomato-Rich: Add crushed tomatoes for a thicker sauce
Herb-Forward: Add rosemary and oregano for Mediterranean notes

Storage and Reheating

Refrigerator: Store for up to 4 days
Freezer: Freeze for up to 3 months
Reheat: Gently on the stovetop to preserve tenderness

Why Oxtail Is So Special

Oxtail is rich in collagen, which melts into gelatin during slow cooking, giving the dish its signature velvety texture. This natural richness creates a sauce that clings beautifully to every bite, making braised oxtail one of the most luxurious comfort foods you can prepare at home.

Final Thoughts

Braised oxtail is the definition of slow-cooked perfection. With its deep flavor, tender meat, and rich sauce, it’s a dish that rewards patience and care. Whether you’re cooking for a special occasion or simply indulging in a cozy weekend meal, this recipe delivers unforgettable results.