Braised oxtail is one of those dishes that transforms a humble ingredient into something luxurious. Oxtail starts tough, with lots of connective tissue and rich marrow, but when it’s cooked slowly in a flavorful braising liquid, it becomes unbelievably tender, silky, and comforting. Every piece turns into meat that slides off the bone, while the sauce becomes thick, glossy, and packed with deep flavor.
This recipe is the kind of dish that makes your whole home smell warm and inviting for hours. It’s perfect for Sunday dinners, special occasions, or any moment when you want a meal that feels slow, soulful, and satisfying.
Ingredients (Serves 4–6)
For the oxtail
- 1.5 to 2 kg oxtail pieces (ask the butcher to cut them evenly)
- 2 tablespoons vegetable oil or olive oil
- 1 ½ teaspoons salt (more later as needed)
- 1 teaspoon black pepper
- 1 teaspoon paprika (optional but adds color)
- 1 teaspoon garlic powder (optional)
For the braising base
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 5–6 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme (or a small sprig of fresh thyme)
- 1 teaspoon dried rosemary (optional)
- 1 teaspoon smoked paprika (optional for deeper flavor)
- 1 tablespoon Worcestershire sauce (adds richness)
- 1 small can crushed tomatoes (or 2 fresh tomatoes grated)
- 1 beef bouillon cube (optional but recommended)
- 3 cups (about 750 ml) beef broth or water
- 1 cup red wine (optional but highly recommended for depth)
Final thickening & finishing
- 1 tablespoon flour or cornstarch mixed with 2 tablespoons cold water (optional)
- Fresh parsley for garnish
Step-by-Step Instructions
1. Season the oxtail well
Pat the oxtail pieces dry with paper towels. Moisture prevents good browning, so dry them thoroughly.
Season generously with:
- Salt
- Pepper
- Paprika
- Garlic powder
Rub the seasoning well into the meat. Let the oxtail rest for 10–15 minutes while you prepare the vegetables.
2. Brown the oxtail (VERY important)
Heat the oil in a heavy pot or Dutch oven over medium-high heat.
Add the oxtail pieces in a single layer. Do not overcrowd the pot; brown in batches if necessary.
Brown each side until:
- Deep golden brown
- Slightly crispy
- Fat begins to render
This step builds the base flavor. It should take 10–12 minutes in total.
Remove browned oxtail pieces and set aside.
3. Sauté the vegetables
In the same pot, using the remaining fat:
Add:
- Chopped onions
- Carrots
- Celery
Cook for about 6–8 minutes until softened and lightly golden.
Then add the minced garlic and stir for 30 seconds until fragrant.
4. Build the sauce
Stir in:
- Tomato paste
Cook the tomato paste for 2 minutes to remove raw flavor and deepen color.
Add:
- Crushed tomatoes
- Thyme
- Rosemary (optional)
- Bay leaves
- Smoked paprika (optional)
- Worcestershire sauce
- Beef bouillon cube
Mix everything well and scrape the bottom of the pot to release all the browned bits.
5. Add the liquid
Pour in:
- Red wine (if using)
Stir and simmer for 2–3 minutes to cook off the alcohol.
Then add:
- Beef broth or water
The oxtail pieces should be almost submerged.
Return the browned oxtail to the pot. Press them gently into the liquid.
6. Slow braise
You have three cooking options:
Option A: Stove (Low & Slow)
Cover the pot and cook on very low heat for:
- 3.5 to 4.5 hours
Stir gently every hour.
Option B: Oven
Preheat to 160°C / 325°F
Cover the pot and bake for:
- 3.5 to 5 hours
Option C: Slow Cooker
Transfer everything to the slow cooker.
Cook:
- Low for 8–9 hours
or - High for 5–6 hours
7. Finish the sauce
When done, the oxtail should be:
- Fall-off-the-bone tender
- Surrounded by a thick, glossy sauce
If the sauce is thin:
- Mix 1 tablespoon flour or cornstarch with cold water
- Stir into the pot
- Simmer for 5–10 minutes until thickened
Taste and adjust seasoning:
- More salt?
- More pepper?
- A pinch of paprika?
8. Serve
Sprinkle with chopped fresh parsley.
Best served with:
- Creamy mashed potatoes
- Buttered rice
- Polenta
- Crusty bread
- Steamed vegetables
- Couscous
- Roasted potatoes
The rich gravy mixes beautifully with starchy sides.
Extra Tips for the Best Braised Oxtail
Use bone-in pieces
The bones give:
- Collagen
- Flavor
- Natural thickening
Do NOT skip browning
This is where the deep flavor comes from.
Cook low and slow
The longer the better. The meat needs time to break down.
Always skim extra fat
Oxtail is naturally fatty—remove the top layer before serving for a cleaner sauce.
Make it ahead
It tastes even better the next day because the flavors deepen overnight.
