Braised Oxtail Recipe

Here’s a detailed, step-by-step Braised Oxtail recipe that’s rich, tender, and comforting. This is a classic slow-braise method that works on the stovetop or in the oven.

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Braised Oxtail Recipe (Serves 4–6)

Ingredients

For the oxtail

• 3–4 lbs (1.4–1.8 kg) oxtail, cut into segments

• 2–3 tsp salt (to taste)

• 1½ tsp black pepper

• 1 tsp smoked paprika (or regular paprika)

• 1 tsp dried thyme

• ½ tsp allspice (optional but traditional)

• 2 tbsp vegetable or olive oil

For the braise

• 1 large onion, chopped

• 4 cloves garlic, minced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 2 tbsp tomato paste

• 2 cups beef stock (or broth)

• 1 cup crushed tomatoes or diced tomatoes

• 1 bay leaf

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 tsp brown sugar (optional, balances acidity)

Optional additions

• 1 cup red wine (replace 1 cup of stock if using)

• 1 Scotch bonnet or chili pepper (left whole, optional heat)

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Directions

Step 1: Season the Oxtail

1. Pat the oxtail dry with paper towels (this helps browning).

2. Season generously with salt, black pepper, paprika, thyme, and allspice.

3. Let sit for 30–60 minutes (or overnight in the fridge for deeper flavor).

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Step 2: Brown the Oxtail

1. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2. Add oxtail pieces in batches (do not overcrowd).

3. Brown on all sides until deep golden brown (about 3–4 minutes per side).

4. Remove oxtail and set aside.

👉 Important: Browning builds flavor—don’t rush this step.

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Step 3: Build the Flavor Base

1. Lower heat to medium.

2. Add onions, carrots, and celery to the same pot.

3. Sauté for 5–7 minutes until softened and lightly caramelized.

4. Add garlic and tomato paste; cook for 1–2 minutes until fragrant and darkened.

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Step 4: Deglaze the Pot

1. Pour in red wine (if using) or a splash of stock.

2. Scrape up all the browned bits from the bottom of the pot.

3. Let simmer for 2–3 minutes to reduce slightly.

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Step 5: Braise the Oxtail

1. Return oxtail to the pot.

2. Add beef stock, tomatoes, bay leaf, thyme, sugar, and chili pepper (if using).

3. Liquid should come about ¾ of the way up the meat, not fully cover it.

4. Bring to a gentle boil, then reduce to a low simmer.

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Step 6: Slow Cooking (Choose One Method)

Stovetop Method

• Cover and simmer gently for 3–3½ hours

• Stir occasionally

• Meat is done when it is fork-tender and nearly falling off the bone

Oven Method (Recommended)

• Preheat oven to 325°F (165°C)

• Cover pot and place in oven

• Cook for 3–3½ hours, turning oxtail once halfway through

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Step 7: Finish the Sauce

1. Remove bay leaf and chili pepper.

2. Taste and adjust salt and pepper.

3. If sauce is too thin:

   • Simmer uncovered for 10–15 minutes, or

   • Mash a few vegetables into the sauce to thicken naturally.

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Serving Suggestions

Serve hot with:

• Mashed potatoes

• Rice or rice & peas

• Polenta

• Buttered noodles

• Steamed vegetables or greens

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Tips for Best Results

• Oxtail tastes even better the next day.

• Skim excess fat from the top after chilling if desired.

• Low and slow heat is key—never boil aggressively.