Braised oxtails are a hearty, flavorful dish that’s perfect for a comforting meal. With tender, melt-off-the-bone meat, braised in a rich combination of beef broth, red wine, and aromatic vegetables, this dish is a true celebration of deep, savory flavors. The long cooking time allows the oxtails to become incredibly tender, with the sauce thickening into a velvety, rich gravy that’s perfect for serving over mashed potatoes, rice, or polenta. Whether you’re looking for a special dinner or simply want to enjoy a dish full of flavor and warmth, braised oxtails will deliver just that.

Braised oxtails are often considered a labor of love because they require patience, but the results are incredibly rewarding. The slow braising process allows the tough meat to break down and become melt-in-your-mouth tender, while the vegetables and wine create a complex sauce that complements the richness of the oxtails. This dish is a great option for a Sunday dinner or any time you want to treat yourself and your loved ones to something special.

Why You’ll Love This Recipe

Braised oxtails offer a deep, satisfying flavor that is truly unmatched. This dish is perfect for special occasions or when you want to serve something that feels like a treat. The slow-cooking method ensures that the oxtails become incredibly tender and flavorful. The rich sauce, made with beef broth and red wine, coats the meat and vegetables, creating a luscious dish that pairs wonderfully with mashed potatoes, rice, or crusty bread. It’s a comforting and indulgent meal that’s guaranteed to impress.

Ingredients

Oxtails
Vegetable oil
Onion, chopped
Carrots, chopped
Celery, chopped
Garlic, minced
Beef broth
Red wine
Tomato paste
Salt and pepper
Fresh herbs (for garnish)

Variations

Add More Vegetables

You can experiment with adding other vegetables, such as parsnips, turnips, or potatoes, for extra flavor and texture. These vegetables will soak up the braising liquid and add to the richness of the dish.

Make It Spicier

If you enjoy a bit of heat, add a pinch of crushed red pepper flakes or a finely chopped chili pepper to the braising liquid for a spicy kick.

Use Different Herbs

Feel free to use your favorite fresh herbs. Thyme, rosemary, and bay leaves work well in this recipe, but you could also try a bit of sage or oregano for a different flavor profile.

How to Make the Recipe

Step 1: Brown the Oxtails

Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the oxtails on all sides, working in batches if necessary. Once browned, remove the oxtails and set them aside.

Step 2: Cook the Vegetables

Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables are softened, about 5 minutes. Stir occasionally to prevent burning.

Step 3: Add the Garlic

Once the vegetables have softened, add the minced garlic and cook for another minute until fragrant.

Step 4: Return the Oxtails to the Pot

Return the browned oxtails to the pot. Pour in the beef broth and red wine, stirring to combine. Add the tomato paste and mix everything well.

Step 5: Simmer and Braise

Bring the mixture to a simmer, then cover the Dutch oven with a lid. Transfer it to a preheated oven set to 325°F (165°C). Braise the oxtails for 2.5-3 hours, or until the meat is tender and easily pulls away from the bone.

Step 6: Season and Serve

Once the oxtails are tender, remove the pot from the oven. Taste the sauce and adjust the seasoning with salt and pepper as needed. Serve the oxtails with the sauce, garnished with fresh herbs.

Tips for Making the Recipe

Don’t Rush the Browning: Browning the oxtails on all sides is an essential step for developing deep flavor. Take your time with this process to ensure the meat gets a nice caramelized crust.
Use Good Quality Wine: Since the red wine is a key component of the braising liquid, choose a wine that you enjoy drinking. A dry red wine like Cabernet Sauvignon or Merlot works best.
Cover the Pot Well: Be sure the Dutch oven is tightly covered during the braising process to retain moisture and prevent the sauce from reducing too quickly.
Check for Tenderness: Oxtails can take a little longer to cook depending on their size and the exact temperature of your oven. If the meat isn’t yet tender after 2.5 hours, continue cooking and check every 30 minutes.

How to Serve

Braised oxtails are best served with something to soak up the rich sauce. Consider serving them over mashed potatoes, creamy polenta, or a bed of rice. You can also serve them alongside crusty bread to mop up the delicious gravy. For an added touch, garnish with freshly chopped parsley or thyme.

Make Ahead and Storage

Storing Leftovers

Store any leftover braised oxtails in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even better the next day.

Freezing

Braised oxtails can be frozen for up to 3 months. Let them cool completely, then transfer to a freezer-safe container or zip-top bag. When ready to enjoy, thaw in the fridge overnight and reheat on the stovetop or in the oven.

Reheating

To reheat, simply place the oxtails and sauce in a pot over low heat, stirring occasionally until warmed through. You can also reheat them in the oven at 300°F (150°C) for about 20-30 minutes.

FAQs

1. Can I use beef shanks instead of oxtails?

Yes, beef shanks can be used as an alternative to oxtails, although the texture will be slightly different. Both cuts benefit from slow cooking and will result in tender, flavorful meat.

2. Can I make braised oxtails in a slow cooker?

Yes! After browning the oxtails and cooking the vegetables, you can transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the meat is tender.

3. Can I skip the red wine?

If you prefer not to use red wine, you can replace it with additional beef broth or a combination of broth and balsamic vinegar for a deep, tangy flavor.

4. Can I add potatoes to the braising liquid?

Yes, potatoes can be added in the last hour of cooking. They will soak up the flavorful braising liquid and become tender and delicious.

5. What can I serve with braised oxtails?

Braised oxtails pair well with mashed potatoes, rice, polenta, or crusty bread. A side of sautéed greens or roasted vegetables also complements the dish.

6. Can I use a different kind of broth?

While beef broth is preferred for its richness, you can use chicken or vegetable broth if that’s what you have on hand.

7. How do I know when the oxtails are done?

The oxtails are done when the meat is tender and easily pulls away from the bone. If they are still tough, continue braising for an additional 30 minutes to 1 hour.

8. Can I make braised oxtails ahead of time?

Yes, braised oxtails can be made ahead of time. They can be stored in the refrigerator for a couple of days, and the flavors will only improve as they sit.

9. Can I braise oxtails on the stovetop?

Yes, if you don’t have a Dutch oven, you can braise the oxtails on the stovetop. Just keep the heat low and stir occasionally to ensure they cook evenly.

10. Can I use frozen oxtails?

It’s best to thaw frozen oxtails before cooking. If you’re short on time, you can cook them from frozen, but the braising process may take longer.

Conclusion

Braised oxtails are a rich, comforting dish that’s perfect for slow-cooked, melt-in-your-mouth meat. The savory sauce, tender oxtails, and aromatic vegetables combine to create a meal that’s full of deep, satisfying flavors. Whether served over mashed potatoes, rice, or polenta, this dish is sure to impress and leave everyone asking for seconds. Try this recipe for your next dinner, and enjoy the incredible taste of braised oxtails!