Here’s a rich, fall-off-the-bone recipe for Braised Oxtails, a slow-cooked comfort dish that’s beloved in cuisines around the world—from Southern U.S. to Caribbean to Italian kitchens. The oxtails are simmered low and slow in a savory, aromatic broth until meltingly tender, creating a dish that’s deeply flavorful and soul-satisfying.
🥘 Braised Oxtails
🕒 Prep Time: 25 minutes
⏳ Cook Time: 3–4 hours (oven or stovetop)
🍽️ Serves: 4–6
🧾 Ingredients
- 3–4 lbs oxtails
- Salt & black pepper, to taste
- 2–3 tbsp vegetable oil
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine (or beef broth)
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme (or 1 tsp dried)
- 2 bay leaves
- Optional: 1 tsp smoked paprika or allspice (for a Caribbean twist)
- Optional vegetables to braise with meat: potatoes, pearl onions, mushrooms
🔥 Instructions
1. Season & Sear the Oxtails
- Pat oxtails dry, season generously with salt and pepper.
- Heat oil in a heavy-bottomed pot or Dutch oven over medium-high.
- Brown oxtails in batches on all sides. Remove and set aside.
2. Build the Flavor Base
- In the same pot, add onion, carrot, and celery. Cook until softened (5–7 min).
- Stir in garlic and tomato paste; cook for 1–2 minutes.
- Deglaze with red wine, scraping up browned bits. Simmer 2–3 min to reduce slightly.
3. Braise
- Return oxtails to the pot.
- Add beef broth, Worcestershire sauce, thyme, bay leaves (and paprika or allspice if using).
- Bring to a simmer. Cover tightly.
🕰️ Cooking Methods
Oven (Best Texture)
- Preheat oven to 325°F (160°C).
- Braise covered for 3 to 3.5 hours, until meat is fork-tender.
Stovetop
- Simmer on low heat, partially covered, for 3–4 hours, stirring occasionally.
Slow Cooker
- Sear oxtails first, then transfer to slow cooker with other ingredients.
- Cook on LOW for 8–10 hours or HIGH for 5–6 hours.
🍴 To Serve:
- Skim excess fat off the top before serving (refrigerate first to do this easily).
- Serve over mashed potatoes, rice, polenta, or creamy grits.
📝 Tips:
- For a thicker sauce: Remove oxtails at the end and simmer the sauce uncovered until reduced. Or whisk in a slurry of 1 tbsp cornstarch + 2 tbsp cold water.
- Leftovers taste even better the next day.
- Add hot sauce or chili flakes for a spicy kick.
Would you like a Jamaican-style version with Scotch bonnet, butter beans, and thyme?