If you crave a dish that feels like a warm hug on a plate, this Braised Oxtails Recipe will quickly become one of your absolute favorites. Imagine rich, fall-off-the-bone tender meat swimming in a deeply savory, glossy sauce bursting with caramelized vegetables and layered spices. This soul-satisfying comfort food is perfect for leisurely weekend dinners when you want something hearty, full-flavored, and incredibly rewarding to make (and eat). With just a handful of accessible ingredients and a bit of patience, you’ll have the ultimate cozy meal ready to impress.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to nailing this Braised Oxtails Recipe. Each element plays a key role in building the recipe’s irresistible flavor profile and luscious texture, making every bite memorable.
- 3–4 pounds oxtails: The star of the dish, packed with rich marrow and connective tissue that becomes meltingly tender when slow-cooked.
- 2 teaspoons salt: Essential for seasoning and bringing out the meat’s natural flavors.
- 1 teaspoon black pepper: Adds a subtle kick and balances the richness.
- ½ cup all-purpose flour (for dredging): Helps create a beautiful crust on the oxtails and thickens the sauce.
- 3 tablespoons vegetable oil: For searing the meat to lock in juices and flavor.
- 1 large onion, chopped: Builds a sweet, aromatic base when caramelized.
- 2 carrots, chopped: Adds natural sweetness and vibrant color.
- 2 celery stalks, chopped: Provides earthiness and complexity.
- 4 garlic cloves, minced: Infuses warm, pungent fragrance that deepens the sauce.
- 2 tablespoons tomato paste: Concentrates sweetness and adds a hint of acidity for balance.
- 1 cup red wine (optional, or use more broth): Deglazes the pan while lending rich, layered flavor notes.
- 3 cups beef broth: The braising liquid that tenderizes the meat and imparts savory depth.
- 2 teaspoons Worcestershire sauce: Adds umami and complexity.
- 2 sprigs fresh thyme (or 1 teaspoon dried): Herbs that infuse an earthy, woodsy aroma.
- 2 bay leaves: Classic aromatic leaves to enhance the stock.
- 1 teaspoon smoked paprika: Brings a subtle smokiness and warmth.
- ½ teaspoon allspice (optional, for depth): Offers a gentle spice with hints of cinnamon and clove, rounding out the flavors.
- Chopped parsley, for garnish (optional): Adds fresh color and a light herbal note to finish.
How to Make Braised Oxtails Recipe
Step 1: Prepare and Sear the Oxtails
Start by patting the oxtails dry with paper towels to ensure a perfect sear. Season them generously with salt and pepper, then dredge lightly in flour to develop a beautiful crust. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, and sear the oxtails in batches for about 3 to 4 minutes per side. Browning the meat this way locks in flavor, creates depth for the sauce, and sets the stage for tender, melt-in-your-mouth goodness. Set the seared oxtails aside once browned.
Step 2: Build the Flavor Base
In the same pot, without washing out the browned bits, add chopped onion, carrots, and celery. Sauté over medium heat until the vegetables soften and begin to caramelize, about 5 to 7 minutes. This foundational step transforms humble ingredients into a rich, fragrant base that complements the hearty oxtails perfectly.
Step 3: Add Garlic and Tomato Paste
Stir in minced garlic and tomato paste and cook for another 1 to 2 minutes. The garlic’s warmth and the tomato paste’s concentrated sweetness infuse the sauce with layers of flavor that make every bite so satisfying.
Step 4: Deglaze the Pan
Pour in the red wine (or additional beef broth if you’re skipping the wine) to deglaze the pot. Scrape the bottom to lift all the caramelized bits — this is where intense richness lives. Allow it to simmer for 2 to 3 minutes to let the alcohol cook off and the wine reduce slightly.
Step 5: Add Broth and Seasonings, Then Braise
Pour in the beef broth and add Worcestershire sauce, thyme, bay leaves, smoked paprika, and optional allspice for warmth. Return the seared oxtails to the pot, making sure they are submerged in the flavorful liquid. Bring everything to a gentle simmer, cover, and transfer to an oven preheated to 325°F (165°C). Braise low and slow for about 2½ to 3 hours, until the meat is gloriously tender and falling off the bone.
Step 6: Final Adjustments
Once the oxtails are tender, skim off any excess fat from the surface and taste the sauce. Adjust salt and pepper as needed. If you want a thicker sauce, remove the meat and reduce the liquid on the stove, or add a cornstarch slurry. The end result should be a luscious, deeply flavored gravy that clings to every bite of meat.
How to Serve Braised Oxtails Recipe
Garnishes
Fresh chopped parsley sprinkled over the top adds a lively burst of color and a subtle herbal freshness that beautifully balances the rich sauce and tender meat. It’s a simple touch but really elevates the presentation and flavor.
Side Dishes
This Braised Oxtails Recipe shines when served over creamy mashed potatoes, fluffy rice, or soft polenta — all of which soak up the luscious braising sauce perfectly. For an added veggie boost, try roasted root vegetables or sautéed greens like kale or collards for a traditional Southern-inspired touch.
Creative Ways to Present
For a modern twist, serve your oxtails atop a bed of cheesy grits or even buttery egg noodles. You can also turn this into a hearty taco filling paired with pickled onions and fresh cilantro for a fun fusion meal. No matter how you present it, this dish is guaranteed to comfort and impress.
Make Ahead and Storage
Storing Leftovers
Leftover braised oxtails taste even better the next day because the flavors have more time to meld together. Store any leftovers in an airtight container and keep refrigerated for up to 3 to 4 days.
Freezing
You can freeze the oxtails and sauce in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Be sure to cool the dish completely before freezing and leave some headspace in the container to allow for expansion.
Reheating
Reheat gently on the stovetop over low heat to preserve the tender texture, stirring occasionally. Adding a splash of broth or water helps loosen the sauce if it has thickened too much. Avoid microwaving directly to keep that melt-in-your-mouth experience intact.
FAQs
Can I use another cut of beef instead of oxtails?
Oxtails have a unique balance of meat, fat, and gelatin-rich bone marrow that makes the sauce silky and the meat tender. While short ribs or beef shanks can be used as alternatives, they won’t replicate the exact texture and depth of flavor that oxtails provide.
Is red wine necessary for this Braised Oxtails Recipe?
Red wine adds a wonderful richness and complexity, but if you prefer not to use alcohol, simply substitute with extra beef broth. The dish will still be delicious and hearty.
How do I know when the oxtails are done?
The meat should be falling off the bone and easily pierced with a fork after 2½ to 3 hours of braising. If it still feels tough, continue cooking until tender—the low and slow method is key.
Can I make this recipe in a slow cooker?
Yes! After searing the oxtails and sautéing the veggies, transfer everything to a slow cooker and cook on low for 6 to 8 hours until tender. Just be sure to reduce the sauce at the end if it’s too thin.
How thick should the sauce be?
The sauce should be rich and slightly thickened so it coats the meat nicely. If it’s too thin after braising, reduce it on the stovetop or stir in a cornstarch slurry until it reaches your desired consistency.
Final Thoughts
This Braised Oxtails Recipe is truly a labor of love that rewards you with deeply comforting flavors and tender, soul-nourishing meat. Whether you’re cooking for family, friends, or just treating yourself, it’s a dish that brings warmth and joy to the table. Give it a try—you might just find your new go-to comfort meal that everyone asks for again and again.
Print
Braised Oxtails Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Southern, Caribbean-Inspired
- Diet: Gluten Free
Description
This braised oxtails recipe delivers fall-off-the-bone tender meat simmered low and slow in a rich, savory sauce full of bold flavors. With caramelized vegetables, aromatic herbs, and a deep, glossy gravy, it’s a comforting, hearty dish perfect for a cozy dinner served over rice, mashed potatoes, or polenta.
Ingredients
Oxtails and Seasoning
- 3–4 pounds oxtails
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ cup all-purpose flour (for dredging)
Vegetables and Aromatics
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
Liquids and Flavorings
- 2 tablespoons tomato paste
- 1 cup red wine (optional, or use more broth)
- 3 cups beef broth
- 2 teaspoons Worcestershire sauce
Herbs and Spices
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
- 1 teaspoon smoked paprika
- ½ teaspoon allspice (optional, for depth)
Garnish
- Chopped parsley, for garnish (optional)
Instructions
- Prepare and Season the Oxtails: Pat the oxtails dry thoroughly, then season evenly with salt and black pepper. Dredge them lightly in all-purpose flour to help develop a crust and thicken the sauce later.
- Sear the Oxtails: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. In batches, sear the oxtails for 3–4 minutes per side until they develop a rich brown crust. Remove the browned oxtails and set them aside.
- Sauté Vegetables: Using the same pot with the browned bits, add the chopped onion, carrot, and celery. Cook for 5–7 minutes until the vegetables soften and begin to caramelize, adding depth of flavor.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for 1–2 minutes more to develop their aromas and slightly sweeten the mixture.
- Deglaze the Pot: Pour in the red wine, if using, scraping the bottom to release any flavorful browned bits. Let the wine simmer for 2–3 minutes to reduce slightly and concentrate flavors.
- Add Broth and Seasonings: Pour in the beef broth along with Worcestershire sauce, thyme sprigs, bay leaves, smoked paprika, and optional allspice. Stir well to combine and infuse the broth with herbs and spices.
- Braise the Oxtails: Return the browned oxtails to the pot, ensuring they are fully submerged in the liquid. Bring to a gentle simmer on the stovetop, then cover and transfer the pot to a preheated oven at 325°F (165°C). Braise for 2½ to 3 hours until the meat is tender and falling off the bone.
- Finish and Serve: Once cooked, skim off any excess fat from the surface of the sauce. Adjust seasoning if necessary. Serve the oxtails warm over your choice of rice, mashed potatoes, or polenta. Garnish with chopped fresh parsley if desired.
Notes
- For a thicker sauce, remove the oxtails after braising and simmer the liquid on the stovetop until reduced, or stir in a cornstarch slurry.
- The dish tastes even better the next day after the flavors have melded.
