My love affair with the Oxtail Recipe started in a bustling kitchen in Jamaica, where every simmering pot told a story. When I first tasted tender oxtail perfumed with spices and aromatic vegetables, I knew I’d found a dish worth sharing. Today, this Oxtail Recipe has become my go‑to for cozy family nights, celebratory feasts, or any time I want to fill the house with heartwarming aromas.
This Oxtail Recipe is more than just dinner, it’s comfort served in a bowl. It takes its place nicely beside rice, mashed potatoes, or a crusty baguette. And while it simmers slowly, it offers you plenty of time to unwind or prep sides, making it ideal for weekends, chilly evenings, or when guests arrive unannounced.
Table of contents
What Makes This Oxtail Recipe Truly Shine
This Oxtail Recipe stands out because it honors classic techniques while embracing simplicity and flexibility:
- Deep flavor from browning – We sear the oxtail pieces until beautifully caramelized. That golden crust adds complexity and depth.
- Layered aromatics – Onions, carrots, celery, garlic, thyme, and bay leaves build a rich foundation. Each plays a role in the symphony of taste.
- Perfect slow‑cooking – Whether braised in the oven or a pressure cooker, this Oxtail Recipe transforms tough meat into melt‑off‑the‑bone goodness, while collagen turns into velvety sauce.
- Customizable spice and style – From classic French braises to Caribbean‑inspired versions with scotch bonnet and thyme, this Oxtail Recipe adapts beautifully to your mood or pantry.
- Set‑and‑forget ease – Prep takes just 20 minutes. The rest is slow cooking and letting the Oxtail Recipe do its magic while you relax or prepare sides.
Altogether, this dish delivers maximum flavor with minimal fuss, a true win in any cook’s book.
Recipe Card
Oxtail Recipe
4
servings20
minutes700
kcal3,5
hoursSavor this rich, slow-cooked oxtail recipe with tender meat, savory vegetables, and a robust flavor that’s worth every minute of patience.
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Ingredients
2 lbs oxtail, trimmed
2 tbsp olive oil
Salt and pepper, to taste
1 large onion, diced
2 garlic cloves, minced
1 cup carrots, sliced
1 cup celery, sliced
2 cups beef broth
2 tbsp tomato paste
1 bay leaf
1 tsp thyme, dried
Fresh parsley, for garnish
Directions
- Prepare the Oxtail: Season the oxtail pieces generously with salt and pepper. Heat olive oil over medium-high heat in a large pot or Dutch oven. Sear oxtail pieces on all sides until browned, about 3–5 minutes per side.
- Sauté Vegetables: Remove oxtail and set aside. In the same pot, add onions, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Deglaze and Add Liquid: Stir in tomato paste, then add beef broth. Scrape the bottom of the pot to release any browned bits, enhancing flavor.
- Add Seasonings and Simmer: Return the oxtail to the pot, adding the bay leaf and thyme. Cover and reduce heat to low, simmering for 3 hours or until the meat is tender and falling off the bone.
- Serve: Garnish with fresh parsley and serve hot over mashed potatoes, rice, or with crusty bread.
Notes
- Trim extra fat from the oxtail for a cleaner, less greasy broth.
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Pro Tips for a Showstopping Oxtail Recipe
- Always brown in batches. Crowding the pan lowers temperature and prevents the ideal crust from forming.
- Deglaze thoroughly. Use wine, beer, or broth to scrape flavorful browned bits from the pot, this enhances the sauce significantly.
- Skim excess fat. Oxtail is naturally rich; removing surface fat before finishing keeps the sauce silky, not greasy.
- Cook low and slow. The best Oxtail Recipe happens at a gentle simmer, which allows flavors to meld and collagen to tenderize the meat.
- Rest before serving. Letting the braise rest, especially overnight, deepens flavor and makes reheating even better.
Serving Suggestions
Serve this oxtail dish over creamy mashed potatoes, herbed rice, or with a crusty baguette to soak up the rich sauce. For a complete meal, pair it with roasted Brussels sprouts or a crisp green salad.
Exciting Variants of This Oxtail Recipe
1. Classic Red Wine Oxtail
Braise oxtail in red wine and beef stock, aromatics, and fresh herbs. This version offers a rich, elegant sauce perfect for mashed potatoes or polenta.
2. Caribbean‑Style Oxtail
Season generously with allspice, thyme, garlic, and scotch bonnet peppers. Braise in beef broth and finish with a splash of dark rum for island soul and heat.
3. Asian Oxtail Stew
Use soy sauce, star anise, ginger, garlic, and brown sugar. Finish with scallions and a steamed rice bowl. This takes the Oxtail Recipe in an addictive umami direction.
4. Pressure‑Cooked Oxtail Tacos
Adapt the Oxtail Recipe for the Instant Pot, then shred and serve in tacos with pickled onions, cilantro, and lime.
Frequently Asked Questions about Oxtail Recipe
Yes! Substitute the wine with additional beef broth for a slightly different but equally delicious flavor.
Absolutely. After browning, transfer the ingredients to a slow cooker and cook on low for 6–8 hours.
Yes! The bones add flavor and enrich the broth. Simply remove them before serving if desired.
Wrapping It Up
The Oxtail Recipe is one of those rare dishes that blends tradition, bold flavor, and comforting texture into something truly unforgettable. Every time I cook it, I’m reminded of the power of slow food, the kind that brings people to the table and keeps them there long after the meal is done.
It’s a recipe that rewards patience and creativity. Whether you stick to the classic version or explore one of the delicious variants, you’ll find it endlessly adaptable and deeply satisfying. And trust me, once your family tastes that melt-in-your-mouth oxtail with rich, glossy sauce, you’ll be fielding requests to make it again and again.
If you enjoyed this Oxtail Recipe, you might also love my Stewed Tomatoes Recipe. Both share the same soul-warming vibes and slow-cooked satisfaction.
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