Braised Oxtail Recipe

Prep: 25 minutes
Cook: 3–3½ hours
Servings: 4–6

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🍳 Equipment

• Heavy Dutch oven or deep pot with lid

• Tongs

• Cutting board & knife

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🥘 Ingredients

• 2½–3 lbs (1.2 kg) oxtail pieces

• Salt & black pepper

• 3 tbsp flour (for coating)

• 3 tbsp oil

• 1 large onion, chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 4 garlic cloves, minced

• 2 tbsp tomato paste

• 2 cups beef broth

• 1 cup red wine (optional but recommended)

• 2 tsp Worcestershire sauce

• 1 tsp dried thyme

• 2 bay leaves

Optional finish:

• Fresh parsley

• Splash of lemon juice

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👩‍🍳 Instructions

1. Season & coat
   Pat oxtail dry, season well with salt and pepper, then lightly dust with flour.

2. Brown deeply (important step)
   Heat oil in a Dutch oven over medium-high heat.
   Brown oxtail on all sides (about 8–10 minutes total). Remove and set aside.

3. Cook vegetables
   In the same pot, sauté onion, carrots, and celery 6–7 minutes.
   Add garlic and cook 1 minute.

4. Build flavor base
   Stir in tomato paste and cook 2 minutes.
   Pour in wine (if using) and scrape up browned bits.

5. Braise slowly
   Add broth, Worcestershire, thyme, bay leaves, and browned oxtail.
   Liquid should mostly cover meat.

6. Cook low & slow
   Cover and simmer on very low heat 3–3½ hours
   (or bake covered at 160°C / 320°F)
   until meat is extremely tender.

7. Finish sauce
   Remove bay leaves.
   Simmer uncovered 10–15 minutes if you want a thicker gravy.
   Add parsley or tiny squeeze of lemon to brighten.

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🍽️ Nutrition (approx per serving)

• Calories: ~520

• Protein: 38g

• Fat: 34g

• Carbs: 8g

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⭐ Chef Secrets for Perfect Oxtail

✔ Browning well = 50% of the flavor
✔ Cook LOW, never rush (oxtail needs time)
✔ Even better the next day (flavor deepens)
✔ Skim excess fat from top before serving for cleaner taste