If you’re searching for the ultimate comfort food that melts in your mouth and fills your kitchen with the coziest aroma, this Braised Oxtails Recipe is a must-try. Slow-cooked to perfection, each bite reveals tender, fall-off-the-bone meat swimming in a rich, savory sauce packed with veggies and deep flavors. Whether you’re new to braising or a seasoned pro, this dish transforms simple ingredients into something soul-warming and unforgettable. It’s the kind of meal that gathers everyone around the table, begging for seconds!

Ingredients You’ll Need

The magic of this Braised Oxtails Recipe lies in its down-to-earth ingredients, each bringing its own personality to the pot. From hearty oxtails to aromatic veggies and a splash of wine, every component works together to build layers of flavor and irresistible texture.

Oxtails (3 lbs): The star of the show—these meaty, gelatin-rich cuts become incredibly tender and flavorful after a slow braise.
Olive Oil (2 tablespoons): Helps develop a gorgeous, caramelized crust on the oxtails for extra depth of flavor.
Onion (1 large, chopped): Lends sweetness and a subtle base note to the sauce.
Garlic (3 cloves, minced): Adds a punch of savory aroma and warmth to the braising liquid.
Carrots (2, sliced): Bring gentle sweetness and a pop of color to the dish.
Celery Stalks (2, sliced): Their earthiness rounds out the veggie trio for a classic flavor base.
Tomato Paste (2 tablespoons): Deepens the color and intensifies the savory notes of the sauce.
Red Wine (1 cup): Adds acidity and richness, balancing the meat’s natural fattiness.
Beef Broth (3 cups): Provides plenty of liquid for braising and infuses the oxtails with savory goodness.
Fresh Thyme (2 sprigs or 1 teaspoon dried): Lends a fragrant, herby background that pairs beautifully with beef.
Bay Leaf (1): Infuses a subtle, aromatic complexity to the sauce.
Salt (1 teaspoon): Brings all the flavors together—seasoning is key!
Black Pepper (½ teaspoon): Adds a gentle kick and rounds out the seasoning.
Worcestershire Sauce (1 tablespoon): For umami depth and a little tangy zing.
Cornstarch Slurry (optional: 1 tablespoon cornstarch + 2 tablespoons water): Thickens the sauce for a luscious, gravy-like finish if you prefer.

How to Make Braised Oxtails Recipe

Step 1: Sear the Oxtails

Start by preheating your oven to 325°F. Pat the oxtails dry with paper towels and season them generously with salt and pepper—this is where flavor begins! In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Sear the oxtails on all sides until deeply browned, about 8 to 10 minutes total. Don’t rush this step; the caramelization creates an irresistible base for the sauce. Once browned, transfer the oxtails to a plate and set aside.

Step 2: Sauté the Vegetables

In the same pot, toss in the chopped onion, sliced carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally, until the veggies are softened and starting to pick up a bit of color. Add the minced garlic and tomato paste, stirring well to coat the veggies. Let everything cook for another minute or two, just until fragrant and the tomato paste darkens slightly—this enhances the richness of the sauce.

Step 3: Deglaze with Red Wine

Pour the red wine into the pot, using a wooden spoon to scrape up the delicious browned bits from the bottom. Let the wine simmer for 2 to 3 minutes to reduce slightly and concentrate its flavor. This step infuses the Braised Oxtails Recipe with those signature deep, luxurious notes.

Step 4: Add Liquid and Aromatics

Now, add the beef broth, thyme, bay leaf, Worcestershire sauce, and the seared oxtails back to the pot. Give everything a gentle stir, making sure the oxtails are mostly submerged. Bring the mixture to a simmer—this gets the braising process started and helps all the flavors mingle together.

Step 5: Braise Low and Slow

Cover the pot with a lid and transfer it to the preheated oven. Let the oxtails braise for 3 to 3½ hours, or until the meat is fall-off-the-bone tender. Your kitchen will smell absolutely heavenly as this Braised Oxtails Recipe works its magic. If you prefer a thicker sauce, remove the oxtails at the end of cooking, whisk in the cornstarch slurry over medium heat until the liquid thickens, then return the oxtails to the pot.

Step 6: Serve and Savor

Spoon the oxtails and sauce over your favorite base—mashed potatoes, rice, or creamy polenta are all dreamy choices. Serve hot, and get ready for rave reviews!

How to Serve Braised Oxtails Recipe

Garnishes

A sprinkle of freshly chopped parsley or thyme brightens the dish and adds a pop of color. For a touch of extra richness, try finishing with a light grating of lemon zest or a dollop of crème fraîche. These simple touches can really elevate the Braised Oxtails Recipe and make it truly special.

Side Dishes

This hearty dish begs for something starchy to soak up all that luscious sauce. Creamy mashed potatoes, buttery rice, or pillowy polenta are classic choices. If you’re in the mood for something lighter, serve alongside steamed green beans or a crisp salad to balance the richness.

Creative Ways to Present

Go beyond the usual by serving your Braised Oxtails Recipe family-style in a beautiful Dutch oven, letting everyone dig in. Or, for a special occasion, plate individual portions with a drizzle of sauce and a sprig of fresh herbs. Leftovers can even be shredded and tucked into tacos, or piled onto toasted bread for a rustic sandwich—so many delicious possibilities!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover oxtails and sauce to an airtight container. They’ll keep in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the Braised Oxtails Recipe even more delicious the next day.

Freezing

This recipe is perfect for freezing! Store cooled oxtails and sauce in a freezer-safe container or zip-top bag for up to 2 months. For best results, freeze in individual portions for easy meal prep. Thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the oxtails and sauce in a covered pot over low heat until hot, stirring occasionally. You can also microwave individual portions, but stovetop reheating helps keep the meat tender and the sauce silky. If the sauce is too thick, add a splash of beef broth or water to loosen it up.

FAQs

Can I make the Braised Oxtails Recipe ahead of time?

Absolutely! In fact, this dish tastes even better the next day. Prepare the oxtails a day in advance, let them cool, then refrigerate. When you’re ready to serve, simply reheat gently and enjoy the enhanced flavors.

Do I have to use red wine in this recipe?

Red wine adds depth and richness, but if you prefer not to use alcohol, you can substitute with extra beef broth or a splash of pomegranate juice for a subtle tang. The results will still be delicious!

What cut of meat can I substitute for oxtails?

While oxtails are unique in flavor and texture, you can use beef short ribs or beef shank as alternatives. Just be aware that the taste and gelatinous quality won’t be quite the same as the classic Braised Oxtails Recipe.

How do I skim excess fat from the sauce?

After braising, let the pot sit for a few minutes so the fat rises to the top. Use a spoon to skim off any excess fat, or refrigerate the dish and remove the solidified fat before reheating for a lighter sauce.

Can I make this Braised Oxtails Recipe in a slow cooker?

Yes! Sear the oxtails and sauté the veggies as directed, then transfer everything to your slow cooker. Cook on low for 8 to 9 hours, or until the meat is tender and falling off the bone.

Final Thoughts

If you’re craving comfort food that feels both rustic and luxurious, this Braised Oxtails Recipe will not disappoint. Every spoonful is packed with flavor and heart, making it the kind of dish you’ll want to share with those you love. Give it a try—your kitchen (and your taste buds) will thank you!

Braised Oxtails Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 12 reviews

Author: admin
Total Time: 3 hours 55 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Braised Oxtails recipe offers tender, fall-off-the-bone meat slow-cooked in a rich, savory broth infused with red wine, fresh herbs, and aromatic vegetables. Perfect as a comforting main course inspired by Southern and Caribbean flavors, it delivers deep, hearty taste ideal for serving over mashed potatoes, rice, or creamy polenta.

Ingredients

Scale

Meat

3 lbs oxtails

Vegetables & Aromatics

1 large onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced

Liquids & Sauces

2 tablespoons olive oil
2 tablespoons tomato paste
1 cup red wine
3 cups beef broth
1 tablespoon Worcestershire sauce

Herbs & Spices

2 sprigs fresh thyme or 1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
½ teaspoon black pepper

Optional

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

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Instructions

Prepare and Season: Preheat your oven to 325°F. Pat the oxtails dry with paper towels and season them evenly with salt and black pepper to enhance their natural flavor.
Sear the Oxtails: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the oxtails and sear on all sides until they develop a deep, rich brown crust, about 8 to 10 minutes in total. Remove the oxtails and set aside.
Sauté Vegetables and Build Flavor: In the same pot, add chopped onion, sliced carrots, and celery. Cook for 5 to 6 minutes until softened. Stir in minced garlic and tomato paste, sautéing for another 1 to 2 minutes until aromatic.
Deglaze and Add Liquids: Pour in 1 cup of red wine and use a wooden spoon to scrape up the browned bits stuck to the bottom of the pot. Let the wine simmer for 2 to 3 minutes to reduce slightly. Then, add 3 cups of beef broth, fresh thyme sprigs, bay leaf, Worcestershire sauce, and return the seared oxtails to the pot.
Braise in Oven: Bring the mixture to a gentle simmer on the stovetop. Cover with a lid and transfer the pot to the preheated oven. Braise the oxtails for 3 to 3½ hours, or until the meat is tender and falls off the bone easily.
Thicken Sauce (Optional): If a thicker gravy is preferred, remove the oxtails from the pot. Stir in the cornstarch slurry over medium heat on the stovetop and whisk continuously until the sauce thickens. Return the oxtails to the pot to reheat before serving.
Serve and Enjoy: Serve the braised oxtails hot, ideally over mashed potatoes, rice, or creamy polenta for a comforting meal.

Notes

For best flavor, prepare the oxtails a day ahead—letting them rest overnight allows the flavors to deepen.
Skim off any excess fat from the surface before reheating to reduce greasiness.
This dish pairs wonderfully with creamy side dishes like mashed potatoes, polenta, or white rice.

Prep Time: 25 minutes
Cook Time: 3 hours 30 minutes
Category: Main Course
Method: Braising
Cuisine: Southern / Caribbean-Inspired