- Prep and Season – Pat oxtails dry with paper towels. Season generously with salt and pepper.
- Brown the Meat – Heat oil in a heavy Dutch oven over medium-high heat. Brown the oxtail pieces on all sides, working in batches. Remove and set aside.
- Build the Flavor Base – Add onions, carrots, and celery to the pot. Cook until softened, about 5–7 minutes. Stir in garlic and tomato paste, cooking for another minute.
- Deglaze – Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer until slightly reduced.
- Slow Simmer – Return oxtails to the pot. Add beef stock, thyme, bay leaves, and rosemary. Bring to a simmer, then cover and transfer to a 325°F (165°C) oven. Braise for 3–4 hours, until the meat is fork-tender and falling off the bone.
- Finish the Sauce – Skim any excess fat, remove herbs, and reduce the sauce on the stovetop if needed until thick and glossy.
- Serve Hot – Over creamy mashed potatoes, rice, or polenta.
The First Bite Experience
The fork slips effortlessly into the tender meat, releasing a burst of deep, savory aroma. Each bite is silky, rich, and layered with flavor — the sweetness of the carrots, the earthiness of herbs, and the slow-cooked depth of beef broth and wine. The sauce clings to everything, begging to be scooped up with a piece of bread.
Tips for the Perfect Braised Oxtail
- Browning the meat properly is essential for building flavor.
- Don’t rush the braise — low and slow cooking transforms the oxtail.
- For extra richness, chill overnight and skim the fat before reheating.
Why You’ll Keep Making This
This isn’t just a meal — it’s an experience. Perfect for Sunday dinners, holidays, or any time you want to impress, braised oxtail delivers comfort, tradition, and gourmet flavor all in one pot.
Once you try it, you’ll understand why this dish has been loved across cultures for centuries — and why it’s worth every minute of the slow cook.