This Braised Oxtail Recipe is a soul-warming dish packed with deep, beefy flavor. The oxtails are browned and slowly simmered in a rich broth with vegetables, herbs, and red wine until tender enough to melt in your mouth. It’s a Southern and Caribbean favorite — perfect with rice, mashed potatoes, or cornbread!
Prep Time
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Tongs
- Cutting board
Ingredients
- 3 lbs oxtails, trimmed of excess fat
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 tablespoons tomato paste
- 1 cup red wine (optional — adds deep flavor)
- 3 cups beef broth
- 2 sprigs thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar (optional, for a touch of sweetness)
Ingredient Notes
- Oxtails: The star of the dish — full of collagen, which gives the stew a silky texture.
- Red Wine: Adds depth — but you can substitute with extra broth for an alcohol-free version.
- Tomato Paste: Helps build a rich base flavor and thickens the sauce.
Instructions
- Season and Brown the Oxtails:
Pat oxtails dry with paper towels. Season generously with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat. Brown oxtails on all sides (about 3–4 minutes per side). Remove and set aside. - Sauté Vegetables:
In the same pot, add onion, carrots, celery, and garlic. Cook until softened (about 5 minutes). - Add Tomato Paste and Wine:
Stir in tomato paste and cook for 1 minute. Add red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly. - Add Broth and Seasonings:
Pour in beef broth, Worcestershire sauce, brown sugar, thyme, and bay leaves. Return oxtails to the pot. - Simmer Until Tender:
Bring to a boil, then reduce heat to low. Cover and simmer gently for 2½ to 3 hours, stirring occasionally, until oxtails are fork-tender and the sauce has thickened. - Serve:
Remove bay leaves and thyme stems. Serve hot over mashed potatoes, white rice, or creamy grits.
Nutrition Facts (per serving)
- Calories: 520
- Protein: 38g
- Fat: 35g
- Carbohydrates: 10g
Tips and Variations
- Slow Cooker Version: Brown oxtails first, then cook on Low for 8 hours or High for 4–5 hours.
- Caribbean-Style: Add 1 teaspoon allspice, 1 Scotch bonnet pepper, and 1 tablespoon soy sauce for a Jamaican twist.
- Thicker Sauce: Let it simmer uncovered during the last 20 minutes.
- Make Ahead: Flavor improves overnight — perfect for reheating the next day!
