Braised Oxtails Recipe

This Braised Oxtails recipe results in tender, flavorful meat that falls off the bone. Slow-cooked with a rich blend of spices and vegetables, it’s perfect for a comforting meal.


  • 3 lbs oxtails
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 4 cups beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 2 cups chopped tomatoes (canned or fresh)
  • 1 cup chopped celery
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon brown sugar
  • Fresh parsley for garnish


  1. Prep and Season Oxtails:
    • Pat the oxtails dry with paper towels. Season generously with salt and pepper.
  2. Brown the Oxtails:
    • Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the oxtails and brown them on all sides. Remove and set aside.
  3. Sauté Vegetables:
    • In the same pot, add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.
  4. Add Tomato Paste and Wine:
    • Stir in the tomato paste and cook for 2-3 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 5 minutes until the wine reduces by half.
  5. Combine and Simmer:
    • Return the oxtails to the pot. Add the beef broth, bay leaves, thyme, smoked paprika, chopped tomatoes, Worcestershire sauce, and brown sugar. Stir well to combine.
  6. Braise:
    • Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook slowly for about 2.5 to 3 hours, or until the oxtails are tender and the meat is falling off the bone. Stir occasionally.
  7. Serve:
    • Remove the bay leaves. Taste and adjust seasoning if necessary. Garnish with fresh parsley and serve hot over mashed potatoes, rice, or with crusty bread.

Enjoy your flavorful and hearty braised oxtails!

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