Braised oxtail is a dish that turns a tough, collagen-rich cut of meat into melt-in-your-mouth tenderness with deep, rich flavors. This recipe is slow-cooked in a savory, aromatic sauce, making it an ultimate comfort food. Oxtail is widely enjoyed in Jamaican, Southern, African, and European cuisines, often served over rice, mashed potatoes, or polenta.
If you’ve never cooked oxtail before, don’t worry! With the right cooking techniques and time, you’ll have an incredibly tender, flavorful dish that’s well worth the wait.
Why You’ll Love This Recipe
✔️ Rich, deep flavors – The long, slow braise develops incredible depth. ✔️ Melt-in-your-mouth tenderness – Oxtail is full of connective tissue that breaks down into a silky texture. ✔️ Perfect for meal prep – Tastes even better the next day! ✔️ A luxurious dish for any occasion – Great for Sunday dinners or special gatherings.
What is Oxtail?
Oxtail comes from the tail of a cow and is a gelatin-rich cut of meat with lots of marrow, collagen, and fat. It requires slow cooking to break down the tough fibers, making it incredibly flavorful and tender when braised.
Originally considered a peasant dish, oxtail has gained popularity as a gourmet ingredient due to its rich, beefy taste and luscious texture.
Ingredients for Braised Oxtail
For the Oxtail:
3 lbs oxtail, cut into pieces
2 tbsp olive oil or butter
1 large onion, chopped
4 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 tbsp tomato paste
1 cup red wine (optional but adds richness)
3 cups beef broth
1 can (14 oz) diced tomatoes
2 bay leaves
1 tsp dried thyme (or 2 sprigs fresh thyme)
1 tsp smoked paprika
½ tsp ground allspice (for a subtle warmth)
½ tsp black pepper
Salt to taste
½ tsp cayenne pepper (optional, for heat)
For Thickening the Sauce (Optional):
1 tbsp cornstarch mixed with 2 tbsp water (to make a slurry)
Step-by-Step Instructions
Step 1: Prepare & Season the Oxtail
Pat the oxtail pieces dry with a paper towel.
Season generously with salt, black pepper, and smoked paprika on all sides.
Step 2: Brown the Oxtail
Heat olive oil (or butter) in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the oxtail and sear on all sides until golden brown (about 4-5 minutes per side).
Once browned, remove the oxtail and set aside.
Step 3: Sauté the Aromatics
In the same pot, add onions, carrots, and celery. Cook until softened (about 5 minutes).
Add the garlic and tomato paste, stirring for 1 minute until fragrant.
Pour in the red wine, scraping up any browned bits from the bottom (this adds deep flavor!). Let it simmer for 2-3 minutes until slightly reduced.
Step 4: Simmer the Oxtail
Return the oxtail to the pot, then add beef broth, diced tomatoes, bay leaves, thyme, allspice, and cayenne pepper.
Bring to a gentle simmer, then cover and reduce the heat to low.
💡 Pro Tip: For an even richer flavor, cook this in a slow cooker on low for 8-10 hours or in an Instant Pot for 45 minutes (then natural release for 20 minutes).
Step 5: Braise Until Tender
Let the oxtail braise on low heat for 3-4 hours, stirring occasionally.
The meat is ready when it’s fork-tender and falling off the bone.
