Braised Oxtail Recipe — Rich, Tender, and Fall-Off-The-Bone Delicious

If you’ve never made braised oxtails before, get ready for one of the most deeply flavorful dishes you’ll ever cook. Slow-braised oxtail is a soul-warming comfort food — meaty, tender, and coated in a thick, glossy gravy that’s absolutely irresistible.

The secret to perfect oxtails is time. They simmer low and slow until the meat practically melts off the bone and the sauce turns into a rich, savory masterpiece. This dish is perfect for Sunday dinner, holidays, or any time you want to treat yourself to something hearty and luxurious.

Ingredients

2 tablespoons vegetable oil
3 to 4 pounds oxtails, trimmed of excess fat
1 large onion, chopped
3 cloves garlic, minced
2 medium carrots, chopped
2 celery stalks, chopped
2 tablespoons tomato paste
1 cup red wine (optional but highly recommended)
4 cups beef broth (or enough to cover the meat)
2 bay leaves
1 teaspoon dried thyme (or 2 sprigs fresh thyme)
1 teaspoon smoked paprika
1 tablespoon Worcestershire sauce
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon allspice (optional, for depth)
1 tablespoon brown sugar (optional, balances the flavors)
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Step 1: Sear the Oxtails

Pat your oxtails dry with paper towels and season them generously with salt and black pepper.

Heat the vegetable oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat. Add the oxtails in batches (don’t overcrowd the pan) and sear on all sides until they’re beautifully browned — about 3–4 minutes per side.

Remove the oxtails from the pot and set them aside. Don’t skip this step — that golden crust is what builds deep flavor in your sauce.

Step 2: Sauté the Aromatics

Reduce the heat to medium. In the same pot (with all those flavorful brown bits left behind), add the chopped onion, carrots, and celery. Sauté for about 5–6 minutes until the vegetables start to soften and the onions turn translucent.

Add the minced garlic and cook for another 30 seconds, just until fragrant.

Step 3: Build the Base

Stir in the tomato paste and cook it for about a minute to caramelize slightly — this adds a deeper, richer flavor to the sauce.

If using, pour in the red wine and use a wooden spoon to scrape up any bits stuck to the bottom of the pot. Let the wine simmer for about 5 minutes, reducing slightly.

Step 4: Add the Broth and Seasonings

Return the seared oxtails to the pot. Pour in the beef broth until the meat is just covered. Add bay leaves, thyme, smoked paprika, Worcestershire sauce, and brown sugar.

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a tight-fitting lid.

Step 5: Braise Low and Slow

Let the oxtails cook gently on low heat for 2½ to 3 hours, or until the meat is tender and falling off the bone.

Tip: If you prefer, you can transfer the pot to a preheated oven at 325°F (160°C) and braise it there for the same amount of time.

Check occasionally and add more broth if the liquid level gets too low. The sauce should be thick and glossy by the end of cooking.

Step 6: Finish the Sauce

Once the oxtails are fork-tender, remove them from the pot and set aside. Skim off any excess fat from the surface of the sauce.

Let the sauce simmer uncovered for another 10–15 minutes to reduce slightly and intensify the flavor. If you want it extra silky, you can stir in a small cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).

Return the oxtails to the pot and gently toss them in the sauce to coat.

Step 7: Serve

Serve the braised oxtails hot, garnished with fresh parsley.

They pair beautifully with:

Creamy mashed potatoes
Rice or coconut rice
Buttered egg noodles
Crusty bread (to soak up that incredible gravy)

Timing

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 4–6

Why You’ll Love This Braised Oxtail Recipe

This recipe is the definition of comfort food. The oxtails become incredibly tender as they braise in the savory, garlicky sauce. The red wine and tomato paste create a rich, velvety depth that tastes like it’s been cooking for days.

Each bite is luxurious and satisfying — the kind of meal that makes the whole house smell amazing and brings everyone to the table.

It’s old-fashioned cooking at its best: simple ingredients, slow-cooked with love, and full of flavor.