Braised Oxtails Recipe

Braised Oxtail

The Spruce

Ratings (118)
  • 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
(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)


  • 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
    The Spruce
  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
     The Spruce
  6. Stir in oxtails.

    Stir in oxtails to dutch oven
    The Spruce
  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!

Suggested Related Recipes