Braised Oxtails Recipe

Braised oxtails are a comforting and flavorful dish that involves slow-cooking oxtails until they are tender and delicious. Here’s a classic recipe for braised oxtails that you can prepare:


6. **Finish and Serve:**
– Once oxtails are tender, remove them from the pot and place on a serving dish.
– Optionally, strain the braising liquid and skim off excess fat. Return the liquid to the pot and simmer to reduce and thicken slightly.
– Serve the oxtails hot, spooning the reduced braising liquid over them. Garnish with chopped parsley if desired.


### Tips:

– Oxtails can vary in size and thickness, so adjust the cooking time accordingly. They should be tender enough to easily pull away from the bone.
– This dish pairs well with mashed potatoes, polenta, or crusty bread to soak up the delicious braising liquid.

– For a deeper flavor, you can marinate the oxtails in the red wine overnight before cooking.

Braised oxtails are a hearty and comforting meal, perfect for special occasions or a cozy dinner at home. Enjoy the rich flavors and tender meat in this classic dish!



  • 3 lbs oxtails, trimmed
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 cup beef broth
  • 1/2 cup red wine
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 2 carrots, sliced
  • 2 stalks celery, sliced


Season oxtails with salt and pepper. In a large pot or Dutch oven, heat oil over medium-high heat. Add oxtails and sear until browned on all sides, about 10 minutes. Remove and set aside.
In the same pot, add onion, garlic, and ginger. Cook until onion is translucent, about 5 minutes.
Return oxtails to the pot. Add beef broth, red wine, soy sauce, Worcestershire sauce, bay leaves, and thyme. Bring to a boil.
Reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and falling off the bone.
Add carrots and celery in the last 30 minutes of cooking.
Remove bay leaves before serving. Serve oxtails with the vegetable and broth mixture.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes | Kcal: 560 kcal | Servings: 4 servings 


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