Soulful Braised Oxtails Recipe: Fall-Apart Goodness in Every Bite

Hearty braised oxtails beckon with a promise of comfort and deep, satisfying flavors that warm you from the inside out.

Slow-cooking transforms these tough cuts into meltingly tender morsels packed with rich, robust taste.

Caribbean and southern kitchens have long treasured this magnificent dish for its incredible depth.

Meaty, gelatinous pieces develop an incredible complexity through patient simmering in aromatic herbs and spices.

Intense marrow and collagen break down, creating a luxurious sauce that clings beautifully to every morsel.

Each bite tells a story of tradition, skill, and culinary patience.

You can practically taste generations of love simmered into this incredible meal.

Prepare to be transported by an unforgettable dining experience that celebrates rustic, soulful cooking.

Why Braised Oxtails Feel Like Comfort In A Bowl

• Master Comfort Cooking: Tackle this restaurant-quality dish at home with professional-level techniques that guarantee rich, tender meat packed with incredible flavor.
• Crowd-Pleasing Protein: Perfect for family gatherings and dinner parties where guests crave hearty, satisfying meals that showcase impressive culinary skills without complicated preparation.
• Low-Maintenance Meal Prep: Minimal active cooking time lets you relax while the Dutch oven works magic, transforming affordable meat cuts into a luxurious, melt-in-your-mouth experience with simple ingredients.
• Weekend Cooking Adventure: Create a gourmet meal that fills your kitchen with amazing aromas and delivers deep, complex flavors through slow-cooking techniques that transform humble ingredients into something extraordinary.

What’s Inside Braised Oxtails

• Oxtails: A flavorful and tender cut of beef that becomes incredibly rich and succulent when slow-cooked.

• Carrots, Onions: These vegetables provide a sweet and savory base that adds depth to the braising liquid.
• Garlic: Offers a robust and aromatic flavor that enhances the overall taste of the dish.

• Thyme, Rosemary, Bay Leaf: Fresh herbs that contribute earthy and fragrant notes to the braising sauce.
• Salt, Pepper: Essential seasonings that help bring out the natural flavors of the meat and vegetables.

• Olive Oil: Used for searing the meat and creating a flavorful base for cooking.
• Red Wine: Adds complexity and richness to the braising liquid.
• Tomato Paste: Provides a concentrated tomato flavor and helps to thicken the sauce.
• Beef Broth: Creates a rich and flavorful cooking liquid for braising the oxtails.

How To Cook Braised Oxtails Perfectly

Step 1: Prepare Oxtails

Pat the oxtails until completely dry. Season generously with salt and black pepper, ensuring even coverage across all surfaces.

Step 2: Sear Meat Beautifully

Heat olive oil in a large Dutch oven over medium-high heat. Brown oxtails in batches, creating a golden caramelized exterior.

Sear each side for 1-2 minutes until deep golden brown. Transfer seared oxtails to a separate plate.

Step 3: Create Flavor Base

• Carrots
• Onions

Sauté for 4-5 minutes until onions become translucent and soft. Stir in tomato paste, allowing it to caramelize and develop rich depth.

Step 4: Deglaze with Wine

Pour red wine into the pot, using a wooden spoon to scrape up all delicious browned bits from the bottom. Allow wine to simmer and reduce slightly.

Step 5: Build Braising Liquid

• Beef broth
• Garlic
• Fresh thyme
• Rosemary sprigs
• Bay leaf

Stir ingredients to combine thoroughly. Return oxtails to the pot.

Step 6: Slow Cook with Love

Cover pot with lid. Simmer on low heat for 2 hours, stirring every 30 minutes.

Add extra broth if liquid level drops below meat.

Step 7: Reduce and Concentrate

Remove lid and continue cooking for 45-60 minutes.

Allow sauce to thicken and concentrate flavors.

Step 8: Final Touch and Serve

Taste and adjust seasoning with salt and pepper.

Serve over creamy mashed potatoes or fluffy rice. Garnish with fresh chopped herbs for brightness.

Tips That Elevate Braised Oxtails

• Pat oxtails completely dry before seasoning to ensure a perfect golden-brown sear and develop rich, deep flavors.
• Work in small batches when searing to maintain high pot temperature and prevent steaming the meat instead of browning.
• Use a robust red wine like cabernet or merlot to enhance the braising liquid's depth and complexity.
• Check liquid levels periodically during slow cooking to prevent burning and maintain tender, succulent meat texture.
• Allow extra reduction time without the lid to concentrate sauce flavors and create a luxurious, glossy consistency perfect for spooning over sides.

Delicious Ways To Tweak Braised Oxtails

• Caribbean Jerk Oxtails: Marinate oxtails in jerk seasoning, scotch bonnet peppers, and lime juice before braising. Add coconut milk for a creamy, spicy Caribbean flavor profile.
• Korean Gochujang Oxtails: Incorporate gochujang paste, soy sauce, and ginger during braising. Finish with sesame seeds and green onions for a bold Korean-inspired dish.
• Moroccan Spiced Oxtails: Blend ras el hanout spice mix, preserved lemons, and dried apricots into the braising liquid. Serve over fluffy couscous with fresh cilantro.
• Red Wine Mushroom Oxtails: Enhance the braising liquid with porcini mushrooms and additional red wine. Add fresh thyme and cremini mushrooms for an earthy, rich variation.

Braised Oxtails Pairing Picks

• Pair Robust Red Wine: Select a full-bodied red wine like Cabernet Sauvignon or Syrah to complement the rich, hearty flavors of braised oxtails, matching the dish's deep meaty intensity.
• Create Creamy Potato Companion: Serve with smooth, buttery mashed potatoes that absorb the luxurious braising sauce, providing a silky texture contrast to the tender meat.
• Enhance with Roasted Vegetables: Add roasted root vegetables like parsnips or carrots to introduce a caramelized sweetness that balances the savory oxtail's deep umami profile.
• Introduce Fresh Herb Garnish: Sprinkle chopped fresh parsley or chives over the dish to brighten the heavy flavors and add a light, green freshness to the rich meat preparation.

Best Way To Store Braised Oxtails

• Refrigerator Storage: Transfer cooled braised oxtails to an airtight container and store in the refrigerator for up to 3-4 days. Ensure the meat is completely covered with its cooking liquid to maintain moisture and prevent drying out.
• Freezer Storage: Pack the oxtails with sauce in freezer-safe containers or heavy-duty freezer bags, removing excess air. Freeze for up to 3 months, maintaining best quality and flavor when sealed tightly.
• Microwave Reheating: Place oxtails in a microwave-safe dish, add a splash of broth to prevent drying, and cover with a microwave-safe lid or damp paper towel. Heat on medium power in 1-minute intervals, stirring between each interval until thoroughly warmed.

All Your Braised Oxtails Questions

• Why are oxtails so tough before braising?

Oxtails contain a lot of connective tissue and collagen, which require long, slow cooking to break down and become tender and flavorful.

• Can I use a different type of wine for braising?

Red wine works best, but you can substitute with beef broth or dry white wine if needed. The key is to use a liquid that adds depth to the flavor.

• How do I know when the oxtails are fully cooked?

The meat should be very tender and easily fall off the bone when gently pulled with a fork. This typically occurs after 2-3 hours of slow braising.

• Is it necessary to sear the oxtails before braising?

Yes, searing creates a rich, caramelized exterior that adds significant flavor and helps develop a deeper, more complex taste in the final dish.

Braised Oxtails Recipe

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4.6 from 21 reviews

• Total Time: 3 hours 10 minutes
• Yield: 4 1x

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Description

Rich, succulent Jamaican braised oxtails deliver hearty Caribbean comfort with tender meat falling off the bone. Spicy herbs and slow-cooking techniques combine bold flavors you’ll savor down to the last delicious bite.

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Ingredients

Scale 1x2x3x

Meat:

• 2 pounds oxtails

Vegetables:

• 2 carrots, peeled and sliced
• 0.5 cup onion, diced
• 1 head garlic, top cut off to expose cloves

Seasonings and Liquids:

• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons tomato paste
• 0.5 cup red wine
• 2 cups beef broth
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• Salt and pepper to taste

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Instructions

1. Prepare a large Dutch oven by heating olive oil over medium-high heat while ensuring oxtails are thoroughly patted dry and seasoned with salt and pepper.
2. Sear oxtails in multiple batches, creating a rich golden-brown crust on all surfaces for approximately 1-2 minutes per side, then transfer to a separate plate.
3. Introduce chopped carrots and onions into the pot, sautéing until vegetables become translucent and softened, then incorporate tomato paste to develop deeper flavor complexity.
4. Deglaze the cooking surface with red wine, using a wooden spoon to scrape up caramelized meat fragments, allowing the liquid to reach a gentle simmer.
5. Pour beef broth into the pot, returning oxtails to the liquid and adding minced garlic, thyme, rosemary, and bay leaf to create a robust braising environment.
6. Cover the Dutch oven and reduce heat to low, allowing the meat to simmer gently for approximately 2 hours, periodically stirring and maintaining liquid levels to prevent scorching.
7. Remove the lid during the final 45-60 minutes of cooking to encourage sauce reduction and concentrate flavors, creating a rich, glossy consistency.
8. Perform a final seasoning adjustment, tasting and adding salt and pepper as required, then serve the tender oxtails over creamy mashed potatoes or fluffy rice, garnishing with fresh herbs for an elegant presentation.

Notes

• Meat Selection: Choose well-marbled oxtails with rich, deep color for maximum flavor and tenderness.
• Searing Technique: Pat oxtails completely dry before searing to achieve a perfect golden-brown crust that locks in delicious juices.
• Low and Slow Cooking: Patience is key with braising; allow sufficient time for collagen to break down, creating melt-in-your-mouth meat texture.
• Liquid Level Management: Keep oxtails partially submerged during cooking to prevent drying out while ensuring rich, concentrated flavor development.

• Prep Time: 10 minutes
• Cook Time: 3 hours
• Category: Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 478
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 7 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 40 g
• Cholesterol: 115 mg