Oh yes—braised oxtails are rich, tender, and deeply flavorful. This recipe gives you that slow-cooked, melt-in-your-mouth goodness.
Braised Oxtails Recipe
Ingredients
- 2–3 lbs oxtails, cut into segments
- Salt & pepper, to taste
- 2–3 tbsp vegetable oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1–2 cups red wine (optional, or use beef broth)
- 3–4 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika (optional)
- Fresh parsley, for garnish
Instructions
- Prep the oxtails
- Pat dry and season generously with salt and pepper.
- Brown the meat
- Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Brown oxtails on all sides (3–4 minutes per side). Remove and set aside.
- Sauté aromatics
- Add onion, carrots, and celery. Cook 5–6 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Stir in tomato paste and cook 1–2 minutes.
- Deglaze
- Pour in red wine (or a bit of broth) to scrape up browned bits. Let reduce slightly.
- Add liquid and herbs
- Return oxtails to pot. Add beef broth until meat is almost covered.
- Add bay leaves, thyme, and paprika. Bring to a simmer.
- Braise low and slow
- Cover and reduce heat to low, or place in a 325°F (160°C) oven.
- Cook 3–4 hours, until oxtails are fork-tender. Stir occasionally.
- Finish
- Skim excess fat if desired.
- Adjust seasoning with salt and pepper.
- Garnish with fresh parsley and serve.
Tips
- 🥄 Extra richness: Add a splash of Worcestershire sauce or soy sauce.
- 🥔 Make it a one-pot meal: Add potatoes about 1 hour before done.
- 🍷 Wine optional: Beef broth works fine for a non-alcoholic version.
- 🍲 Thicker sauce: Remove oxtails and reduce the liquid over medium heat until thickened.
If you want, I can also give a Jamaican-style oxtail version with butter beans, which has that authentic Caribbean flavor profile—super tender and comforting.
Do you want me to give that version too?
