Braised Oxtail

Oxtail is the payoff cut for anyone who loves a braise. It starts tough and bony and finishes rich, sticky, and tender enough to eat with a spoon. We make it when we want the house to smell incredible for an afternoon.

Why this recipe works

• The long braise turns oxtail’s heavy connective tissue into gelatin, which thickens the sauce on its own.
• A hard sear first builds the deep, meaty base.
• Resting in the liquid keeps every piece moist.

Ingredients

• 3 lbs oxtail, cut into 2-inch segments
• Kosher salt and black pepper
• 2 tbsp neutral oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup red wine
• 3 cups beef stock
• 2 bay leaves
• 3 sprigs thyme

Method

1. Pat the oxtail segments dry and season them well with salt and pepper. Dredge lightly in flour if you want a thicker sauce.
2. Sear the pieces hard in a Dutch oven with a little oil until deeply browned on all sides, then set them aside.
3. Soften onion, carrot, celery, and garlic in the same pot. Stir in tomato paste and cook it for a minute.
4. Deglaze with red wine and beef stock, scraping up the browned bits. Add bay, thyme, and the oxtail back in, with liquid coming about halfway up.
5. Cover and braise at 325F for 3 to 3.5 hours, until the meat pulls easily from the bone.
6. Rest the oxtail in the liquid, skim the fat, and reduce the sauce until glossy. Serve over polenta, mash, or rice.

Tips

Make it a day ahead. Oxtail is even better the next day, and chilling it overnight lets you lift off the fat cleanly. Keep the braise at a bare simmer, not a boil, so the meat stays tender.

Storage and leftovers

Keeps 4 days in the fridge and freezes well for 3 months. Reheat gently in its sauce.

What to serve with it

Creamy polenta, mashed potatoes, or rice to catch the sauce, plus something green and sharp on the side.

More

Learn the cut in our beef oxtail guide, master the method with our braising guide, and find grass-fed beef near you.

FAQ

Do you have to sear oxtail before braising?

Yes, it is worth it. Searing builds the browned, meaty flavor that carries the whole dish. Skip it and the braise tastes flat.

Can you braise oxtail in advance?

Yes, and you should. Oxtail tastes better the next day, and chilling it overnight makes the fat easy to remove before you reheat and reduce the sauce.