If you’re looking for a dish that wraps you in warmth and invites you to slow down and savor every bite, this Braised Oxtails Recipe is exactly that kind of comfort food. Tender, flavorful, and cooked low and slow until the meat falls right off the bone, these oxtails soak up a rich, savory broth infused with garlic, herbs, and a splash of wine. It’s a Southern and Caribbean-inspired masterpiece that transforms humble ingredients into an indulgent, soul-satisfying meal that’s perfect for sharing with family and friends. Trust me, once you try this Braised Oxtails Recipe, it will quickly become one of your go-to recipes for cozy dinners.
Ingredients You’ll Need
The beauty of this Braised Oxtails Recipe lies in its simple yet essential ingredients that come together to create an intricate symphony of flavors and textures. Each element plays a vital role, from the tenderizing herbs to the deep, rich broth, making the dish both nourishing and irresistible.
- 3–4 pounds oxtails: The star of the show, offering rich, gelatinous meat perfect for braising.
- 1 tablespoon salt: Enhances overall flavor, seasoning the oxtails deeply.
- 1 teaspoon black pepper: Adds a subtle heat and pungency to balance the richness.
- 1 teaspoon garlic powder: Brings a mellow garlic essence that melds beautifully into the meat.
- 1 teaspoon onion powder: Adds depth and savory undertones alongside fresh vegetables.
- 2 tablespoons all-purpose flour: Helps create a slight crust on the oxtails and thickens the sauce later.
- 2 tablespoons vegetable oil: For browning the oxtails, locking in juices and developing flavor.
- 1 large onion (chopped): Builds a flavorful base with sweetness and texture.
- 2 carrots (sliced): Adds natural sweetness and vibrant color.
- 2 celery stalks (sliced): Brings earthiness and aromatic notes.
- 4 cloves garlic (minced): Intensifies savory goodness with fresh, aromatic punch.
- 2 tablespoons tomato paste: Adds depth and a subtle tang to the sauce’s body.
- 1 teaspoon dried thyme: A classic herbal hint that complements beef perfectly.
- 2 bay leaves: Infuses the broth with gentle floral and herbal notes.
- 1 cup red wine (optional): Adds acidity and complexity when deglazing the pan.
- 4 cups beef broth: The savory liquid base that braises the oxtails to tender perfection.
- 1 tablespoon Worcestershire sauce: Gives a savory umami boost to the sauce.
- Fresh parsley for garnish (optional): Adds a burst of fresh, vibrant color and flavor at serving.
How to Make Braised Oxtails Recipe
Step 1: Season and Prepare the Oxtails
Start by patting the oxtails dry to help them brown beautifully. Season them generously with salt, black pepper, garlic powder, and onion powder for a flavorful crust. Then lightly dredge each piece in flour, shaking off the excess—this step will help create a delicious sear and eventually thicken the sauce.
Step 2: Brown the Oxtails
Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches if necessary, sear the oxtails on all sides until they develop a rich, golden crust. This not only locks in the juices but also builds heaps of flavor through caramelization. Once browned, remove the oxtails and set them aside.
Step 3: Sauté the Aromatics
In the same pot, add the chopped onion, sliced carrots, and celery. Sauté for about 5 to 6 minutes until the vegetables soften and begin to sweeten. Then add the minced garlic and tomato paste, stirring constantly for 1 to 2 minutes to toast the paste and unlock its full flavor potential.
Step 4: Deglaze and Build the Braising Liquid
If you’re using red wine, pour it in now to deglaze the pot, scraping up all those delicious brown bits stuck to the bottom. Let the wine simmer for 2 to 3 minutes until slightly reduced, then add beef broth, dried thyme, bay leaves, and Worcestershire sauce. These ingredients combine to create a rich, fragrant braising liquid that will slowly tenderize the oxtails.
Step 5: Braise the Oxtails
Return the browned oxtails to the pot, ensuring they are mostly submerged in the liquid. Bring everything to a gentle simmer on the stove, then cover the Dutch oven and transfer it to a preheated 325°F oven. Let the oxtails cook low and slow for 2½ to 3 hours, until the meat is falling off the bone and gloriously tender.
Step 6: Final Touches
Once the oxtails are done, skim any excess fat from the top of the sauce if you like a leaner finish. The sauce will be luscious and concentrated—perfect to spoon over your choice of sides. A sprinkle of fresh parsley brightens the rich dish just before serving.
How to Serve Braised Oxtails Recipe
Garnishes
Fresh parsley is a delightful, simple garnish, adding a pop of green and a fresh herbal note that balances the richness of the braised meat. You can also consider thinly sliced green onions or a squeeze of lemon juice for an extra lift if you’re feeling adventurous.
Side Dishes
This Braised Oxtails Recipe pairs beautifully with classic, hearty sides like creamy mashed potatoes, fluffy white rice, or even creamy grits. These sides soak up the flavorful sauce, making every mouthful a complete and satisfying experience. For a lighter complement, steamed greens or a crisp, fresh salad work wonders to contrast the deep, rich flavors.
Creative Ways to Present
Consider serving the oxtails in rustic bowls with heaps of sauce spooned generously over the top, accompanied by your favorite starch. For a fun twist, try stuffing the tender meat into soft rolls or served atop fried plantains for a Caribbean flair. Sharing this dish family-style encourages loved ones to dig in and enjoy the communal warmth of a soulful meal.
Make Ahead and Storage
Storing Leftovers
Leftover braised oxtails are a total treat, as the flavors deepen overnight. Store them in an airtight container in the refrigerator for up to 3 days. Make sure to keep the meat nestled in its sauce to keep it moist and flavorful.
Freezing
You can freeze cooked oxtails with their sauce for up to 3 months. Let them cool completely, then transfer into freezer-safe containers or heavy-duty freezer bags. To prevent freezer burn, remove as much air as possible before sealing. When you’re ready, thaw overnight in the refrigerator for best results.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally to prevent sticking, until warmed through. If the sauce has thickened too much in the fridge, add a splash of beef broth or water to loosen it back up. Avoid microwaving for best flavor and texture.
FAQs
Can I use a slow cooker instead of the oven?
Absolutely! After searing the oxtails and cooking the aromatics, transfer everything to a slow cooker and cook on low for 6 to 8 hours until the meat is tender and falling off the bone. It’s a hands-off option that makes the dish even more convenient.
Is it necessary to dredge the oxtails in flour?
Dredging in flour helps develop a beautiful crust when searing and acts as a natural thickener for the sauce. If you prefer a gluten-free or lighter option, you can skip it, but keep in mind the sauce may be thinner.
What’s the purpose of using red wine in this recipe?
Red wine adds acidity and complexity, which balance out the richness of the oxtails and deepen the flavor of the braising liquid. It’s optional, so feel free to skip it and substitute with more beef broth if preferred.
Can I prepare this recipe without a Dutch oven?
Yes, a heavy, oven-safe pot with a tight-fitting lid works perfectly. If you don’t have one, you can cover the pot tightly with foil before putting it in the oven to retain moisture.
Why is my oxtail chewy instead of tender?
If the meat turns out chewy, it likely needs more time cooking. Oxtails require low and slow braising to break down tough connective tissue. Try cooking for an additional 30 minutes to an hour until the meat becomes soft and falls off the bone.
Final Thoughts
This Braised Oxtails Recipe is a celebration of patience, simple ingredients, and bold, comforting flavors. It’s the perfect dish to gather loved ones around the table and enjoy a meal that feels like a warm hug. Whether it’s a special occasion or simply a weekend dinner, give this recipe a try—you’ll be hooked from the first forkful and have a new crowd-pleaser to treasure for years to come.
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 is a rich, comforting dish featuring tender, fall-off-the-bone oxtails simmered low and slow in a flavorful broth of red wine, beef broth, aromatic vegetables, and seasonings. Perfect for a hearty main course inspired by Southern and Caribbean flavors, this dish pairs beautifully with mashed potatoes, rice, or grits and yields six generous servings.
Ingredients
Meat and Seasonings
- 3–4 pounds oxtails
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons all-purpose flour (or gluten-free flour for a gluten-free option)
Vegetables and Aromatics
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
Liquids and Flavor Enhancers
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup red wine (optional)
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F. Pat the oxtails dry with paper towels to ensure a good sear. Season them thoroughly with salt, black pepper, garlic powder, and onion powder. Lightly dredge the oxtails in flour, shaking off any excess to prevent clumping.
- Sear Oxtails: Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in batches if necessary, sear the oxtails on all sides until they are beautifully browned. This searing step locks in flavor. Once browned, remove and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, sliced carrots, and celery. Cook for 5 to 6 minutes until the vegetables have softened and developed flavor. Add the minced garlic and tomato paste, stirring well and cooking for another 1 to 2 minutes to deepen the tomato flavor.
- Deglaze and Build Flavor: Pour in the red wine if using, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer and reduce for 2 to 3 minutes. Then add the beef broth, dried thyme, bay leaves, and Worcestershire sauce, stirring to combine.
- Combine and Braise: Return the seared oxtails to the pot, making sure they are mostly submerged in the liquid. Bring the mixture to a simmer on the stovetop, then cover with a tight-fitting lid and transfer the Dutch oven to the preheated oven.
- Slow Cook: Bake for 2½ to 3 hours, or until the meat is very tender and falling off the bone. This low and slow braising process allows the flavors to meld and the meat to become melt-in-your-mouth tender.
- Finish and Serve: Carefully remove the pot from the oven and skim any excess fat from the surface of the sauce if desired. Serve the oxtails hot over mashed potatoes, rice, or grits. Garnish with fresh parsley for a pop of color and bright flavor.
Notes
- For even deeper flavor, marinate the oxtails in the seasoning spices overnight before cooking.
- Leftover braised oxtails often taste better the next day as the flavors continue to develop.
- This recipe adapts well to a slow cooker: after searing, transfer everything to a slow cooker and cook on low for 6 to 8 hours.
