Here’s a rich, deeply flavorful Braised Oxtail recipe that turns fall-off-the-bone tender after slow cooking.
🥘 The BEST Braised Oxtail Recipe
Ingredients
- 2–3 kg oxtail pieces
- 2–3 tbsp oil (for searing)
- 1 large onion, chopped
- 4–5 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 1 can (400g) crushed tomatoes
- 2–3 cups beef broth (as needed)
- 1–2 bay leaves
- 1 tsp thyme (or a few sprigs fresh)
- 1 tsp smoked paprika
- 1 tsp black pepper
- Salt to taste
- 1–2 tbsp Worcestershire sauce (optional but recommended)
- 1 tsp soy sauce (adds depth)
- Optional: chili flakes for heat
🍳 Instructions
1. Sear the oxtail
- Pat oxtail dry and season with salt and pepper
- Heat oil in a heavy pot or Dutch oven
- Brown oxtail well on all sides (this builds deep flavor)
- Remove and set aside
2. Build the base
- In the same pot, sauté onion, carrots, and celery until softened
- Add garlic and cook 1 minute
- Stir in tomato paste and cook until it darkens slightly
3. Deglaze + simmer
- Add crushed tomatoes and scrape up browned bits
- Pour in beef broth, Worcestershire sauce, soy sauce
- Add bay leaves, thyme, paprika, and pepper
4. Slow braise
- Return oxtail to the pot
- Liquid should almost cover meat (add more broth if needed)
- Bring to a gentle simmer, then cover
5. Cook low and slow
Choose one method:
- Stovetop: 3.5–4.5 hours on low heat
- Oven: 160°C (320°F) for 3.5–4 hours
Stir occasionally and check liquid level.
6. Finish
- Meat should be falling off the bone
- Remove bay leaves
- Skim excess fat if needed
- Adjust salt and pepper
🍽 Serving ideas
- Creamy mashed potatoes
- Rice or buttered noodles
- Polenta
- Crusty bread to soak up sauce
If you want, I can also give you:
- Jamaican-style oxtail version 🇯🇲
- Spicy Asian braised oxtail 🍜
- Or instant pot / pressure cooker method (much faster)
