Savory Braised Oxtails Recipe

Indulge in this rich and flavorful oxtails recipe, where tender meat meets robust seasonings in a dish that’s sure to become a favorite.


  • 3 pounds oxtails
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 can (14 ounces) diced tomatoes
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 2 bay leaves
  • Salt and black pepper to taste
  • Chopped fresh parsley for garnish


  1. Preheat your oven to 325°F (160°C).
  2. Season the oxtails generously with salt and black pepper.
  3. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the oxtails and sear them until browned on all sides, about 3-4 minutes per side. Remove the oxtails from the pot and set aside.
  4. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
  5. Pour in the diced tomatoes and beef broth, and add the red wine if using. Stir to combine, scraping up any browned bits from the bottom of the pot.
  6. Return the oxtails to the pot, nestling them into the liquid. Add the bay leaves.
  7. Cover the pot with a lid and transfer it to the preheated oven. Let the oxtails braise in the oven for 3-4 hours, or until the meat is tender and falling off the bones.
  8. Once cooked, remove the pot from the oven. Discard the bay leaves.
  9. Serve the oxtails hot, garnished with chopped fresh parsley. Enjoy with your favorite sides like mashed potatoes or rice.

This recipe yields tender, succulent oxtails with a depth of flavor that will have everyone asking for seconds. Enjoy the hearty satisfaction of this classic dish!

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