Braised Oxtail Recipe – Rich & Tender Comfort Food

Few dishes embody the art of slow cooking quite like tender, fall-off-the-bone braised oxtail. This deeply flavorful cut transforms from tough and sinewy into silky, succulent perfection through the magic of low and slow braising. The rich, gelatinous texture and robust beef flavor make oxtail a true comfort food that’s worth the patience it requires. With aromatic vegetables, herbs, and a luscious wine-enriched braising liquid, this dish creates its own luxurious gravy that’s perfect for spooning over creamy mashed potatoes or buttery rice. While it takes time to achieve perfection, most of that is hands-off cooking time, making it ideal for lazy weekend cooking when you want to fill your home with incredible aromas and enjoy a restaurant-quality meal.

Ingredients

For the Oxtail:

• 4-5 lbs (1.8-2.3kg) oxtail pieces, cut into 2-3 inch segments
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• ½ cup (65g) all-purpose flour
• 3 tablespoons vegetable oil
• 2 large onions, diced (about 2 cups)
• 3 large carrots, diced (about 1½ cups)
• 3 celery stalks, diced (about 1 cup)
• 4 cloves garlic, minced
• 3 tablespoons tomato paste

For the Braising Liquid:

• 1 cup (240ml) red wine (Cabernet or Merlot)
• 4 cups (960ml) beef stock
• 2 bay leaves
• 3 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 tablespoon Worcestershire sauce
• 2 tablespoons brown sugar

For Finishing:

• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Season and Sear the Oxtail Pat oxtail pieces completely dry with paper towels. Season generously with salt and pepper, then dredge in flour, shaking off excess. Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear oxtail pieces in batches, browning on all sides (about 12-15 minutes total). Transfer to a plate and set aside.

Step 2: Build the Flavor Base In the same pot with the rendered fat, sauté onions, carrots, and celery over medium heat for 8-10 minutes until softened and lightly caramelized. Add garlic and tomato paste, cooking for another 2 minutes until fragrant and the tomato paste darkens slightly.

Step 3: Deglaze and Add Liquid Pour in red wine, scraping up any browned bits from the bottom of the pot. Let wine reduce by half (about 3-4 minutes). Add beef stock, bay leaves, thyme, rosemary, Worcestershire sauce, and brown sugar. Stir to combine.

Step 4: Begin the Braise Return oxtail pieces to the pot, ensuring they’re mostly submerged in liquid. Bring to a gentle simmer, then cover and transfer to a preheated 325°F (163°C) oven.

Step 5: Slow Braise to Perfection Braise for 2.5 to 3.5 hours, checking every hour and adding more stock if needed. The oxtail is done when the meat easily pulls away from the bone with a fork and the braising liquid has reduced to a rich, glossy sauce.

Step 6: Finish and Serve Remove herb sprigs and bay leaves. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve immediately over mashed potatoes, polenta, or rice.

Cooking Notes

Oxtail benefits from being cooked a day ahead—the flavors deepen and any excess fat can be easily removed once chilled. For the best sear, make sure oxtail is completely dry before seasoning. Don’t skip the flour dredging, as it helps thicken the braising liquid. If your braising liquid reduces too much during cooking, add warm stock as needed. For a richer flavor, brown some beef bones alongside the oxtail. The dish can be made up to 3 days ahead and reheated gently. Store covered in the refrigerator for up to 4 days or freeze for up to 3 months.

FAQs

How do I know when oxtail is properly cooked? The meat should be fork-tender and easily pull away from the bone. If you can shred it with a fork without resistance, it’s ready. This typically takes 2.5-3.5 hours depending on the size of the pieces.

Can I cook this on the stovetop instead of the oven? Yes, but oven braising provides more even, gentle heat. If using stovetop, maintain the lowest possible simmer and stir occasionally to prevent sticking. Cooking time may be similar but requires more attention.

Why is my braising liquid not thickening? Remove the lid for the last 30 minutes of cooking to allow reduction. You can also mix 2 tablespoons of cornstarch with cold water and stir into the liquid, then simmer until thickened.

Keto/Low-Carb Version

This dish is naturally keto-friendly! Simply omit the flour for dredging (the natural gelatin from the oxtail will thicken the sauce) and skip the brown sugar in the braising liquid. Serve over cauliflower mash or zucchini noodles instead of rice or potatoes. The rich, fatty nature of oxtail makes it perfect for low-carb eating with approximately 2g net carbs per serving.

Final Thoughts

Braised oxtail is the kind of dish that transforms a simple weekend into something special. While it requires patience, the hands-off cooking time allows you to relax while your kitchen fills with incredible aromas. The resulting tender, flavorful meat and rich sauce create a truly satisfying meal that’s perfect for cold weather or when you want to impress guests with minimal effort. Once you master this technique, you’ll find yourself returning to this comforting, elegant dish again and again.