Oxtails? That is often how people react when I mention cooking oxtails. What are they exactly? An oxtail is actually the tail of a steer, which means they are beef. An oxtail has a large bone, and is very gelatinous,which makes them perfect for stewing or braising. They are also often used for making stock. Oxtails are eaten the world around, from China and Korea to Jamaica and the USA.
Although I call oxtails a poor man’s meat, they are no longer as inexpensive as they used to be. I buy mine at Costco, which sells them for about $3.99 a pound. Another place to find them is Asian or Hispanic markets. Oxtails are often sold in packages which weigh between 2-4 pounds. Look for a mix of large and smaller oxtails, not just small, as these are almost all bone.
This recipe for braised oxtails is simple. Once the prep work is done, you just walk away from the stove and let them cook for a few hours.
Braised Oxtails
4-5 lbs oxtails
Kosher salt
freshly ground black pepper
2 TB oilve oil
1/2 large onion, thinly sliced
6 cloves garlic, chopped
1 tsp dried thyme
1 cup red wine
4 cups beef or chicken broth
1 medium bay leaf
Season the oxtails with salt and pepper. In a large, deep pot such as a dutch oven, heat oil. Brown the oxtails in batches, making sure not to crowd the pan.
Once all the oxtails have been browned, saute the onion about 3 minutes, until softened. Add the garlic and thyme, saute 1 minute, then add red wine to deglaze the pan. Stirring constantly, scrape up any browned bits stuck to the pan while wine reduces by half. Return oxtails to pan, add stock and bay leaf. The stock should almost cover the oxtails. Add more or less, as needed. Bring to a boil, reduce to a simmer, and cover pan.
At this point you can walk away from your stove. Check in with your oxtails every once in awhile, making sure they are happily simmering away. After 1 1/2 hours of cooking, turn the oxtails over. Cover the pan again, and walk away. Cook for another 1 to 1 1/2 hours, until meat is very tender. Remove the oxtails from the pan, and if necessary reduce the liquid until slightly thickened. Season with salt and pepper to taste.
I like to serve the braised oxtails with rice or mashed potatoes as a side dish, because they both soak up the braising liquid so well. And like most braised or stewed dishes, it will taste even better the next day.
Eclectic says
I am a great fan of oxtails, my favourite recipe is to cook in stock, leave until cold and remove the fat collected on the surface, then remove the meat from the pan and reduce the liquid until thick, and then, my pice de resistánce, add a can of baked beans! Awesome!
Suzi Blair says
Great recipe!!! You are so much fun, and I love your blog.
Thank you! I hope you explore and find lots of recipes to love.
Hello,
Just found your blog while looking for an (oxtail recipe). Haven’t tried any recipes, but I love you already. Thank you for giving suggestions on how to choose them as well as what looks like a delicious recipe. Keep up the great work.
Will definitely post my comment after using your recipe. LOVE your style!!!!!
Sam says
So good!
You can omit the wine if you don’t want to use it.
Shanta Ray says
Do I have to use the red wine or can I just omit it?
I don’t recommend cooking wine because it contains salt and other additives. A bottle of cheap red wine, preferably dry, will work just fine.
ChinaDoll says
This is a great recipe…wondering if i could use Red Cooking Wine?
I don’t have a peas and rice recipe, at least not yet! I highly recommend Jehan Can Cook for authentic Caribbean recipes. Here is a link to her peas and rice.
http://www.jehancancook.com/2012/02/peas-and-rice/
Good Luck!
sekou says
Darn auto correct. Should be peas and rice.
sekou says
Any Ray Korea’s and rice recipes? Like the kind they serve in the Bronx. Usually dryer but full of flavor and not undercooked either. The juices from the stews at meal time gives the rice the moisture it needs. Thanks in advance.
Because oxtails are a lot of meat and fat, I would allow about a half-pound to a pound per person. Try and get larger oxtails which have more meat to them.
David says
I can’t get 4-5 lbs. of oxtail in one go, but I’m going to make this tonight. How many servings does your recipe make? I’ll adjust the recipe for now depending on how much oxtail I can get. I’d still like to know how big this recipe is for next time.
Thanks!
Chris Caldwell @ World Cup of Food says
I made this for my wife tonight. I used red wine instead of stock, and added some celery and carrots, but it was otherwise the same. Major Valentine’s Day points achieved!
I don’t have a tongue recipe! I remember my mom cooking it when I was young, and I enjoyed eating it. I think it’s time to start working on a recipe.
Christine says
This was by far the easiest and most flavorful recipe EVER! I was very intimidated to cook the oxtail until I found your recipe…my whole house smells homey and rich!!
Do you have a good tongue recipe? We tried to cook it once and the smell was very off putting until the end. Thanks again! You’re awesome!
Just use broth to deglaze the pan, making sure to scrape up the browned bits. Then add the rest of the broth and cook as directed.
Pauline says
I will be cooking the braised oxtail on Sunday; I don’t drink any type of alcohol/wine. Can I use something in place of the wine?
Any dry red wine will work, such as a cabernet. My rule is if I won’t drink it, don’t cook with it, so don’t buy super cheap wine. Ask your wine merchant for a not too expensive, but decent wine to cook with, one you can enjoy a glass of while the oxtails braise.
Crystal says
What kind of red wine did you use? I Dnt know anything about wine and would like to use the right one
Li says
I just bought some from a restaurant (already cooked). I had curried goat for dinner, but bought the oxtail to eat tommorow! I bought it because I have never had it and I’m a sucker for things I have never had before! I don’t know how it tastes yet, I’m full from the meal I had, so I won’t taste it until tomorrow! I hope it’s great!
Keefbee says
They were the best I’ve tasted so far. Thank You for the Recipe
wanda o. williamson says
love them live in wash.d.c.market on fl. ave close always bought mines there price high but they were worth it .always would spend at less 25/ 30$ to buy them looking for a place near me to buy the cases of ox tails.
I love oxtails,I’m going to try this recipe very soon. Great pictures!
I love oxtails. I added a can of stewed tomatoes and it just added a little sweetness to the braise to compliment the thyme and garlic. Great recipe!
Pam says
I LOVE OXTAILS!!!!! Had the most wonderful “Braised Oxtails with Aromatic Vegetables” at a Cuban restaurant when last in Boston. Can’t wait to try this recipe! Will let u know how it works out. Thanks sooooooooo much!
Toni Terry says
You are so right about purchasing oxtails at Asian or Hispanic markets. The prices are a lot more reasonable there. They are as expensive as steaks at local grocery stores.
I’m going to add some carrots and squash towards the end of the braise. I can’t wait to cook them.
No Heidi,the results would not be the same. 3 hours simmering is not the same as 3 hours in a low temperature slow cooker. You would need to cook them longer in the slow cooker.
Heidi says
I can’t wait to try this recipe!!! I’m wondering if I could do the 3 hour simmering process in a crock pot? Would the results be the same?
Annabelle's Mom says
Thanks for this recipe. I’ll try it tomorrow. I’ve been using oxtails to make hot beef borscht; they give a very beefy, rich quality to my borscht. I recently dined at a Houston restaurant called Alfreda’s Soul Food and I ate braised oxtails there. They were heavenly. I can’t wait to try your recipe.
Fran W says
OMG!!!! This is such a great recipe. I generally go out for oxtails because I didn’t think I would be able to make them. So better than the restauarant version. Thank you very much.
I am so glad you and your hubby enjoyed the recipe!
Yolanda says
I tried your recipe yesterday and it turned out perfect…I used a Merlot and was pleasantly surprised by the flavor. My honey definitely enjoyed the dish!
Ana says
I’m from Colombia and I love oxtail soup, braised oxtail, it is such a rich, tasty meat. It needs to be cook until tender. Love it!!! Thanks chef!
I’m so glad you enjoyed them, and hope you will make them again!
sheri says
I’ve never eaten oxtails before and then I came across your recipe. I prepared them for dinner and got praises galore. All praises and due to you and the picture really sold the dish. Thank you
Any red wine that you would drink is fine. As long as it is not too sweet, like a dessert wine. I wouldn’t put my really expensive wine in a braise, but if it is drinkable, then it is usable!
anissa says
What red wine should you use for this recipe?(brand and type)
Paula, I am so glad you and your husband enjoyed it!
Paula says
Ok…my husband and I just polished off a bowl with some white rice and it was amazing! I have never in my life sucked the meat off a bone, but there was not a scrap of meat left in that bowl.
This was my first time making oxtails and I had no clue I could cook this well…thanks!
Paula Shin says
I just picked up a double pack of Oxtails at Costco today and realized I forgot how to make them! So glad I came upon this site, but now lamenting the fact my tails look rather lean! I’m cooking them up tomorrow and have my fingers crossed.
Chef Bradley says
You are 100% correct about the $$$ and the places to buy oxtails. Have you tried to smoked or BBQ oxtails?
I love oxtails! Long live the braise:D
I’m Korean and we grew up eating oxtail soup. It gets very tender if you slow cook it, and very delicious!
Will have to try this … as my dad says, ‘any cut of meat is a good one so long as you know how to cook it!’ Great use of photos.
Crystal says
I will be making this dish at my next family gathering! Thanks Cher.