Braised oxtail is a dish known for its deep, savory flavor and rich, velvety sauce. Once considered a humble cut, oxtail has earned a beloved place in kitchens across the world due to its ability to become meltingly tender when slow-cooked. This recipe brings out the best of oxtail through a method that emphasizes patience, layering of flavors, and the comfort of home-style cooking. Whether you’re preparing this for a special occasion or as a hearty family meal, this braised oxtail recipe delivers bold taste and satisfying warmth.
Oxtail is prized for the gelatin-rich meat that encases the bone. When slow-cooked, this collagen breaks down, thickening the sauce naturally and giving the dish its signature luxurious texture. This recipe uses common ingredients like garlic, onions, thyme, soy sauce, and beef broth to create a sauce that is both earthy and savory, with optional touches of sweetness and spice.
What makes braised oxtail especially comforting is its versatility in serving. Whether ladled over a mound of buttery mashed potatoes, served alongside fluffy white rice, or enjoyed with crusty bread to soak up the sauce, it’s a meal that feels indulgent without being fussy.
Ingredients
1.5 to 2 kg (3 to 4 lbs) oxtail, cut into pieces
2 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, minced
2 stalks green onion, chopped
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon thyme (fresh or dried)
2 to 3 cups beef broth or water
2 tablespoons soy sauce
1 teaspoon brown sugar (optional)
Salt and black pepper to taste
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Fresh parsley or chives, for garnish
Step-by-Step Instructions
1. Season and Brown the Oxtail
Begin by patting the oxtail pieces dry with a paper towel. This ensures that they brown nicely in the pan. Season generously with salt and black pepper on all sides. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Working in batches, add the oxtail to the pot and brown thoroughly on all sides. This process develops the first layer of flavor, so take your time to get a good sear. Once browned, transfer the oxtail to a plate and set aside.
2. Sauté Aromatics
In the same pot, reduce the heat slightly and add the chopped onion. Sauté until the onion softens and becomes translucent, about 5 to 7 minutes. Add the minced garlic and chopped green onions and cook for another minute, stirring often to prevent burning. Stir in the tomato paste and let it cook for 2 to 3 minutes. The tomato paste will darken slightly and begin to caramelize, enhancing the depth of the sauce.
3. Build the Sauce
Pour in the Worcestershire sauce and soy sauce. Add the thyme and brown sugar if using. Stir everything together until the mixture is well combined and aromatic. Return the browned oxtail pieces to the pot, nestling them into the sauce. Pour in enough beef broth (or water) to nearly cover the meat. The oxtail should be mostly submerged, but not completely covered, allowing for some reduction during cooking.
4. Simmer Low and Slow
Bring the contents of the pot to a gentle simmer. Once simmering, reduce the heat to low, cover the pot with a lid, and allow the oxtail to cook slowly for 2.5 to 3 hours. Stir occasionally and check the liquid level, adding a bit more broth or water if needed. The goal is for the meat to become incredibly tender and start falling off the bone. During this time, the broth will also reduce slightly and become rich with flavor.
5. Optional: Thicken the Sauce
If you prefer a thicker sauce, mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Once the oxtail is cooked and tender, stir the slurry into the pot. Allow the sauce to simmer uncovered for about 5 minutes, or until it thickens to your desired consistency. This step is entirely optional; the collagen from the oxtail already provides a naturally thick and glossy texture.
6. Serve and Garnish
Taste the sauce and adjust seasoning with more salt and pepper if needed. Sprinkle freshly chopped parsley or chives over the top for a fresh, herbal finish. Serve the braised oxtail hot, accompanied by your favorite starch or vegetables.
Serving Suggestions
Braised oxtail pairs beautifully with starchy sides that can absorb the flavorful sauce. Steamed white rice is a classic choice, especially in Caribbean or Asian-influenced versions of the dish. Creamy mashed potatoes also provide a deliciously smooth base that complements the richness of the sauce. For a lighter meal, consider serving it alongside sautéed greens or steamed vegetables like carrots, broccoli, or green beans.
Crusty bread is another excellent pairing, perfect for soaking up every last bit of sauce. For a heartier presentation, try ladling the oxtail over a bed of polenta, grits, or buttered noodles.
Tips for Perfect Braised Oxtail
- Choose the right pot: A heavy-bottomed pot like a Dutch oven is ideal for braising. It retains heat evenly and allows for slow, consistent cooking.
- Sear well: Browning the oxtail is crucial to building flavor. Don’t rush this step—take the time to sear each piece until it’s deeply golden.
- Low and slow: Patience is essential. Low heat and a long cooking time ensure that the meat becomes tender and the flavors develop fully.
- Skim excess fat: Oxtail can release a fair amount of fat. You can skim the top with a spoon during cooking or refrigerate the cooked dish and remove the solidified fat before reheating.
- Make ahead: This dish tastes even better the next day. Let it cool, refrigerate overnight, and reheat gently before serving.
Variations
- Spicy Braised Oxtail: Add a chopped scotch bonnet pepper or a pinch of chili flakes during the sauté step for a spicy twist.
- Caribbean-style: Incorporate allspice, bay leaf, and a dash of browning sauce for a deeper, island-inspired flavor profile.
- Asian-style: Add ginger, star anise, and a splash of rice wine for a more aromatic, Eastern twist.
- Red wine braised: Replace some of the broth with red wine for a robust, French-style braise.
Storage and Reheating
Braised oxtail stores very well and often tastes better the next day. Allow it to cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. To freeze, place in freezer-safe containers or bags and store for up to 3 months.
To reheat, place the oxtail and sauce in a pot over medium-low heat, adding a splash of broth or water if needed to loosen the sauce. Cover and heat slowly, stirring occasionally, until warmed through.
Final Thoughts
Braised oxtail is a deeply satisfying dish that rewards patience with tender, fall-off-the-bone meat and a sauce rich in flavor and body. It is one of those meals that speaks of comfort, tradition, and the joys of slow cooking. With just a handful of pantry staples and a few hours on the stove, you can create a dish that feels both rustic and refined.
Whether you’re preparing this for a cozy family dinner or a special meal for guests, this braised oxtail recipe is a reminder that some of the most memorable dishes are those that take time. The slow simmering transforms a tough cut into something truly indulgent, and the resulting flavors will have everyone reaching for seconds.
Serve it with love, and enjoy the warmth and richness of every bite.