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Oxtails

Soul-Stirring Braised Oxtails

3 hoursAdvancedServes 4-6

Oxtails are a lesson in patience and faith. When my grandmother first taught me this recipe, she said, \"Baby, good things come to those who wait, and oxtails are proof of that.\" Low and slow is the only way—letting time work its magic to transform tough meat into something so tender it falls right off the bone. The rich, deep gravy that develops is like liquid comfort, perfect for spooning over rice or mashed potatoes. This dish teaches us that some of life's greatest treasures require time, care, and a whole lot of love.

Ingredients

Main Ingredients:

  • • 4-5 lbs oxtails, cut into pieces
  • • 2 large onions, sliced
  • • 4 cloves garlic, minced
  • • 3 carrots, chunked
  • • 3 celery stalks, chopped
  • • 2 bay leaves
  • • 4 cups beef broth
  • • 1 cup red wine (optional)

Seasonings:

  • • 2 tsp salt
  • • 1 tsp black pepper
  • • 2 tsp garlic powder
  • • 2 tsp onion powder
  • • 1 tsp paprika
  • • 1 tsp thyme
  • • 3 tbsp flour (for thickening)
  • • 3 tbsp vegetable oil

Instructions

  1. 1. Season oxtails generously with salt, pepper, garlic powder, onion powder, paprika, and thyme. Let sit for 30 minutes at room temperature.
  2. 2. Heat oil in a large Dutch oven over medium-high heat. Brown oxtails on all sides, about 3-4 minutes per side. Work in batches if needed. Remove and set aside.
  3. 3. In the same pot, sauté onions until golden, about 6-8 minutes. Add garlic and cook 1 more minute until fragrant.
  4. 4. Return oxtails to the pot. Add carrots, celery, and bay leaves. Pour in beef broth and wine if using.
  5. 5. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5-3 hours, turning oxtails every hour.
  6. 6. Check for doneness—meat should be falling off the bone. Remove oxtails and vegetables to a platter.
  7. 7. To thicken gravy, mix flour with a little cold water to make a slurry. Stir into the pot liquids.
  8. 8. Simmer gravy for 5-10 minutes until thickened. Taste and adjust seasoning.
  9. 9. Return oxtails to the pot to warm through, or serve with gravy spooned over top.
  10. 10. Serve over rice, mashed potatoes, or with crusty bread to soak up that incredible gravy!

Bre's Pro Tips

  • • Brown the oxtails well—this creates the deep flavor base
  • • Don't rush the cooking time—patience is key for tenderness
  • • Make a day ahead—flavors develop beautifully overnight
  • • Skim fat from surface for a cleaner gravy finish
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