Braised Oxtail Recipe – Rich, Tender, and Full of Flavor
When it comes to comfort food that feels both rustic and indulgent, braised oxtail sits at the very top. Known for its deep beefy flavor and fall-off-the-bone tenderness, this dish is a staple in many cuisines around the world—from Southern kitchens to Caribbean Sunday dinners and even classic European stews. The magic happens in the slow braising process, where the oxtail simmers gently in a rich broth until it becomes melt-in-your-mouth perfection.
Why You’ll Love This Recipe
Incredible depth of flavor: The marrow, fat, and connective tissue in oxtail break down to create a rich, almost silky sauce. Slow-cooked comfort: Perfect for cozy weekends or family gatherings when you want something special. Versatile cuisine: Goes well with rice, mashed potatoes, polenta, or even crusty bread to soak up the gravy. Make-ahead friendly: Actually tastes even better the next day as the flavors deepen overnight.
Ingredients
- 3–4 lbs oxtail, cut into segments
- 3 tbsp vegetable oil (or olive oil) Salt and freshly ground black pepper, to taste
- 2 medium onions, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 5 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups beef broth (or more as needed)
- 1 cup red wine (optional, but adds depth)
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 tsp dried)
- 1 sprig rosemary
- 1 tsp smoked paprika (optional, for extra flavor)
- 1 tsp Worcestershire sauce
- 1 tbsp brown sugar (optional, balances the richness) Fresh parsley, chopped (for garnish)
Instructions
Prepare the Oxtail Pat the oxtail pieces dry with paper towels, then season generously with salt and black pepper.
Brown the Oxtail Heat oil in a large Dutch oven or heavy pot over medium-high heat. Sear the oxtail pieces on all sides until deeply browned.
Remove and set aside.
Build the Flavor Base In the same pot, add onions, carrots, and celery.
Sauté for 6–8 minutes until softened and lightly caramelized.
Add garlic and cook for 1 more minute.
Add Tomato Paste & Wine Stir in the tomato paste and let it cook for 2 minutes to develop richness.
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
Simmer with Broth & Herbs Return the oxtail to the pot. Add beef broth, bay leaves, thyme, rosemary, Worcestershire sauce, smoked paprika, and brown sugar.
Bring to a gentle boil.
Slow Braise Reduce heat to low, cover with a tight-fitting lid, and let simmer for 2 ½ to 3 hours.
Stir occasionally and add more broth if needed.
The oxtail is ready when the meat is fork-tender and falling off the bone.
Finish & Serve Remove bay leaves and herb stems. Skim off excess fat if necessary.
Taste and adjust seasoning.
Garnish with fresh parsley before serving.
Tips for Success
Low & slow is key: Don’t rush the braise—time is what transforms oxtail into buttery tenderness.
Thicken the sauce: If you like a thicker gravy, remove the oxtail, then simmer the sauce uncovered until reduced.
Flavor boost: Add a splash of soy sauce or balsamic vinegar for extra umami.
Overnight trick: Cook it a day ahead and refrigerate—fat solidifies on top for easy removal, and the flavors deepen beautifully.
Serving Suggestions
Braised oxtail is rich and versatile. Pair it with:
Creamy mashed potatoes Steamed white rice or Jamaican rice & peas Buttered egg noodles Polenta or grits Crusty bread to mop up that sauce
Final Thoughts
This Braised Oxtail Recipe is the kind of dish that brings people together. It’s hearty, flavorful, and comforting—the type of meal that makes the house smell amazing for hours while it cooks. Whether you’re serving it for Sunday dinner, a holiday gathering, or just to spoil yourself on a cozy night in, braised oxtail is a timeless recipe worth mastering.