Oxtail is one of those cuts of meat that transforms under slow cooking. Tough and bony at first glance, it becomes melt-in-your-mouth tender when braised, with a depth of flavor that rivals the best beef stews. This Braised Oxtail Recipe is cooked low and slow in a rich, aromatic sauce until the meat falls off the bone and the gravy is silky and irresistible.
Perfect for cozy dinners, Sunday suppers, or special occasions, this dish is a true showstopper of comfort cooking.
Why You’ll Love This Recipe
- Rich and hearty – beefy, savory, and deeply satisfying.
- Slow-cooked perfection – the longer it cooks, the better it gets.
- Comfort food classic – ideal with rice, mashed potatoes, or polenta.
- Elegant but rustic – perfect for family meals or dinner parties.
Ingredients
- 3 lbs (1.3 kg) oxtail pieces, trimmed of excess fat
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup red wine (optional, adds depth)
- 1 can (14 oz) diced tomatoes
- 2 sprigs fresh thyme (or 1 tsp dried)
- 2 bay leaves
- 1 teaspoon smoked paprika
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)