Braised Oxtails Recipe

Braised Oxtail

The Spruce

  • Total: 2 hrs 27 mins
  • Prep: 20 mins
  • Cook: 2 hrs 7 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
980 Calories
49g Fat
13g Carbs
115g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 980
% Daily Value*
Total Fat 49g 63%
Saturated Fat 19g 93%
Cholesterol 353mg 118%
Sodium 510mg 22%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 10%
Protein 115g
Calcium 100mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Oxtails do not come from oxen. They are the tail of the common cow and are one of the most flavorful beef cuts. Long braising of oxtails makes the meat fall off the bones and creates a rich stock. If you are a novice cook, you may benefit from watching the how-to video before trying this recipe.

Recipe reprinted with permission from The All New Good Housekeeping Cookbook (Hearst Books)


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  • 1 tablespoon olive oil
  • 3 1/2 pounds oxtails
  • 1 medium onion (chopped)
  • 4 garlic cloves (finely chopped)
  • 4 carrots (peeled and cut on diagonal into 1/2-inch pieces)
  • 1 (14 to 16-ounce) can tomatoes (chopped)
  • 3/4 cup chicken broth
  • 1 1/2 teaspoons ground ginger
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1/8 teaspoon ground allspice

Steps to Make It

  1. Gather the ingredients.

    Braised oxtail ingredients
    The Spruce
  2. In a non-reactive 5-quart Dutch oven, heat olive oil over medium heat until very hot. Cook oxtails, in batches, until browned, about 5 minutes per batch, using a slotted spoon to transfer oxtails to bowl as they are browned.

    Heat oxtails in dutch oven until browned
    The Spruce
  3. Add onion and garlic to drippings in pan; cook until onion is tender - about 7 minutes.

    Add onion and garlic to dutch oven
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  4. Stir in carrots; then add tomatoes with their juice.

    Stir in carrots and tomatoes in dutch oven with onions
    The Spruce
  5. Stir in broth, ginger, salt, ground red pepper, and allspice; heat to boiling.

    Stir in broth and seasonings
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  6. Stir in oxtails.

    Stir in oxtails to dutch oven
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  7. Cover and place in oven. Bake at 275 F until meat is tender - about 2 hours.

    Place dutch oven with oxtails in oven
    The Spruce
  8. With a slotted spoon, transfer oxtails to warm platter. Skim and discard fat from pot liquid; pour juice over meat and serve.

    Braised oxtails served with rice
    The Spruce
  9. Enjoy!


  • Pat the meat dry with paper towels before you sear it. This will help you get a nice brown crust on the meat in the next step. Trim off any excess fat.
  • Oven braising is best because the meat is cooked with indirect heat. But if you don't have an oven-safe pot, you can braise on the stovetop over low heat. You'll have to check it periodically to make sure the liquid is simmering, not boiling.
  • To cool and store braised meat, it's best to leave the meat in the braising liquid so that it doesn't dry out.

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