Slow-Braised Oxtail with Red Wine and Vegetables
Oxtail turns rich, tender, and silky when it is cooked low and slow in a savory sauce. Serve it with mashed potatoes, rice, polenta, or crusty bread so none of the braising liquid goes to waste.
- Total time
- 235 min
- Yield
- 6 servings
- Difficulty
- Medium
Prep 25mCook 210mAmericanMain Course
Oxtail is the tail of beef cattle, cut into thick rounds with bone in the center. It is a hardworking cut with plenty of connective tissue, which means it needs time to become tender. The reward is deep flavor and a naturally glossy sauce.
This recipe braises the oxtail, which means it is browned first, then gently cooked in a covered pot with a small amount of liquid. Red wine, beef broth, tomato paste, garlic, and simple vegetables make a sauce that tastes full without being fussy.
Plan on a few hours of cooking, but most of that time is hands-off. Oxtail is also excellent made a day ahead because the flavor improves and the chilled fat is easy to lift from the top.
01What you'll need
Ingredients
17 items · 6 servings
- 4 pounds beef oxtail, trimmed of excess surface fat
- 2 teaspoons Diamond Crystal kosher salt, or 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 3 cups low-sodium beef broth
- 2 fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
- 1 tablespoon red wine vinegar, or lemon juice
- 2 tablespoons chopped fresh parsley, for serving
02How to make it
Step-by-step
1. Season the oxtail
Pat the oxtail dry with paper towels. Sprinkle it all over with the salt and pepper, then dust with the flour. Shake off any excess flour so it does not burn in the pot.
2. Brown the meat
Heat the oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Add the oxtail in a single layer, working in batches if needed. Brown for 3 to 4 minutes per side, then transfer the pieces to a plate. Browning adds flavor to both the meat and the sauce.
3. Soften the vegetables
Lower the heat to medium. Add the onion, carrots, and celery to the pot. Cook for 6 to 8 minutes, stirring often, until the onion softens and the browned bits on the bottom start to loosen.
4. Add the garlic and tomato paste
Stir in the garlic and tomato paste. Cook for 1 to 2 minutes, until the tomato paste darkens slightly and smells savory. This quick step helps remove the raw tomato taste.
5. Deglaze the pot
Pour in the red wine. Use a wooden spoon to scrape up the browned bits from the bottom of the pot. Simmer for 3 to 5 minutes, until the wine reduces slightly.
6. Braise the oxtail
Return the oxtail and any juices to the pot. Add the beef broth, thyme, bay leaf, and Worcestershire sauce. The liquid should come about halfway up the oxtail, not fully cover it. Bring to a gentle simmer, then cover and transfer to a 325°F oven.
7. Cook until tender
Braise for 2 1/2 to 3 hours, turning the oxtail pieces once or twice, until the meat is very tender and pulls easily with a fork. If the pot looks dry, add a splash of broth or water.
8. Finish the sauce
Remove the thyme stems and bay leaf. Skim excess fat from the surface with a spoon. Stir in the red wine vinegar or lemon juice to brighten the sauce. Taste and add a little more salt only if needed.
9. Serve warm
Spoon the oxtail and sauce into shallow bowls. Sprinkle with parsley and serve with mashed potatoes, rice, polenta, egg noodles, or bread.
03From our kitchen
Cook's tips
- Make it ahead: Oxtail tastes even better the next day. Cool it, refrigerate it overnight, then lift off the firm layer of fat before reheating gently on the stove or in a 300°F oven.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze the oxtail with its sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.
- No red wine: Replace the wine with 1 cup additional beef broth. Add 1 extra tablespoon red wine vinegar or lemon juice at the end for balance.
- Gluten-free swap: Skip the flour when browning the oxtail. If you want a thicker sauce, stir 1 tablespoon cornstarch with 1 tablespoon cold water, then simmer it into the finished sauce for 1 to 2 minutes.
- Cut swap: Beef shank or bone-in short ribs can be cooked with the same method. Cooking time may vary, so use tenderness rather than the clock as your guide.
- Slow cooker option: Brown the oxtail and vegetables on the stove first, then transfer everything to a slow cooker. Cook on low for 8 to 9 hours, until tender.
Cook's note
Nutrition is estimated per serving using the listed ingredients and standard USDA values. Oxtail is sold bone-in, and the meat-to-bone ratio varies, so actual nutrition can change by cut. Sides such as rice or potatoes are not included.
04Frequently asked
Questions & answers
What does oxtail taste like?
Oxtail tastes beefy and rich, similar to a cross between short ribs and beef shank. Because it has bone and connective tissue, the sauce becomes silky as it cooks.
Why is my oxtail tough?
It usually needs more time. Oxtail has a lot of collagen, which softens slowly. Keep cooking it at a gentle simmer until the meat pulls easily from the bone.
Do I need to remove the fat?
Trim large pieces of surface fat before cooking. After braising, skim fat from the sauce. For the easiest method, chill the whole dish overnight and remove the firm fat from the top.
Can I cook oxtail on the stovetop instead of in the oven?
Yes. Keep the pot covered over very low heat and maintain a gentle simmer. Check every 30 minutes to make sure the liquid is not boiling hard or drying out.
What should I serve with braised oxtail?
Serve it with something that catches the sauce, such as mashed potatoes, rice, grits, polenta, egg noodles, or crusty bread. A simple green salad or steamed greens make a good side.
05Per serving
Nutrition facts
Nutrition Facts
6 servings
Amount per serving
% Daily Value*
- Total Fat26 g
- 33%
- Saturated Fat9 g
- 45%
- Cholesterol153 mg
- 51%
- Sodium615 mg
- 27%
- Total Carbohydrate10 g
- 4%
- Dietary Fiber2 g
- 7%
- Total Sugars4 g
- Protein47 g
- 94%
- Vitamin D0.1 mcg
- 1%
- Calcium56 mg
- 4%
- Iron5.1 mg
- 28%
- Potassium701 mg
- 15%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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