Braised Oxtails Recipe - Immaculate Bites

If you’ve never had braised oxtails, buckle up, buttercup—because you’re about to fall in love with the richest, most soul-hugging dish you didn’t know you needed. Slow-braised until fall-apart tender, these oxtails are deeply savory, silky, and downright luxurious.

This isn’t fast food—it’s worth-it food. The kind that simmers low and slow while making your house smell like a 5-star kitchen.

I grew up thinking oxtails were “special occasion food,” the kind of dish that only showed up when guests came over or someone needed cheering up. But once I learned how to make them myself, I realized they’re just good ingredients, a little time, and a lot of flavor.

Why Braising Works for Oxtail

Braising oxtails—beef tails (yep, actual tails)—slow cooks a tougher cut of meat in a flavorful liquid until it practically melts off the bone. It’s beloved across cultures—from Jamaican stews to Korean soups to Southern soul food. This recipe shows up at Sunday dinners, holidays, or whenever comfort food is on the menu.

Tender cuts of beef (filet mignon and tenderloin) do well with a quick sear on the grill and onto the plate. However, tougher cuts that get more use, like the tail and shanks, need higher moisture and slower cooking to become tender. The collagen softens and the flavor intensifies, seasoning it to the bone. Nestled in a savory wine-and-stock bath, they’re fork-tender and unapologetically luscious.

How to Braise Oxtails

1. Season your oxtails generously with salt, black pepper, garlic, and minced thyme. For even deeper flavor, do this step the night before and let them rest overnight in the fridge. (Photo 1)
2. Heat a little oil over medium-high heat in a large cast iron pot or Dutch oven. Sear the oxtails until browned on all sides. Don’t rush this step—it’s your flavor foundation. Remove and set aside. (Photos 2-4)

1. Sauté – To the same pot, add chopped onions, carrots, and celery. Sauté until the onions are soft and lightly browned, stirring frequently. (Photo 5)
2. Add the garlic, thyme, bay leaves, and tomato paste. Cook for another minute or two until everything smells amazing. (Photos 6-7)

1. Deglaze with wine, beef stock, a splash of Worcestershire, and beef bouillon powder. Season lightly with salt and pepper—remember, you can always adjust later. (Photo 8)
2. Braise – Return the oxtails to the pot, cover, and bring to a gentle boil. Then place the covered pot in a 325°F (160℃) oven and braise for 2-3 hours, or until they’re tender enough to fall off the bone with just a nudge. (Photo 9)
3. Check once or twice during cooking to make sure there’s enough liquid. Add more stock if needed. (Photo 10)
4. Serve – Remove from the oven and garnish it with a sprinkle of chopped parsley or green onions.

Recipe Variations

• Simmer on the stovetop. No oven? No problem. Simmer the oxtails gently on the stove over low heat for 3-3.5 hours, checking periodically for liquid levels.
• Give it a spicy kick. Add a Scotch bonnet pepper or dash of hot sauce to the braising liquid for a bit of heat.
• Use a wine substitute. No wine? Use all stock or add a splash of balsamic vinegar for depth.
• Make the sauce thicker. For a more gravy-like consistency, stir in a cornstarch slurry near the end of cooking and let it simmer until thickened.

Tips and Tricks

• Choose your oxtails wisely. Look for meaty pieces with good marbling and minimal visible fat.
• Let it rest. Seasoning overnight gives the meat time to absorb all that goodness.
• Don’t rush the browning. It’s key to unlocking that deep, caramelized flavor.
• Skim the fat. Braised dishes can get a little rich—removing excess fat helps balance the flavors. You can skim off any excess fat when it’s hot or chill and remove the fat cap once it’s solid.
• Make it ahead. These taste even better the next day. Hello, leftovers!

What Pairs With Braised Oxtails

These rich, saucy beauties need something to soak up all that flavor. I recommend basmati rice, garlic mashed potatoes, or creamy polenta. I also like to offer sautéed greens like kale or collards for pleasant bitterness to balance all that richness. Top it all off with a glass of red wine—because why not?

More Out-Of-This-World Oxtail Recipes to Try