Oxtails Recipe

 

Oxtails Recipe: Rich, Flavorful, and Perfectly Tender

Oxtails are a classic cut of meat prized for their rich flavor and succulent texture. Slow-cooked until tender, they release deep, hearty flavors that make for an unforgettable stew, soup, or braised dish. If you’ve never cooked oxtails at home, this recipe is a perfect introduction—they’re not only delicious but also incredibly comforting.

Whether you’re preparing a traditional family recipe or experimenting with new flavors, this oxtail recipe is sure to impress.

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Why Oxtails Are Special

• Rich flavor – The marrow in the bones creates a naturally savory, deep taste.

• Perfect for slow cooking – Low and slow methods tenderize the meat while developing flavor.

• Versatile – Oxtails can be braised, stewed, or made into hearty soups.

• Nutrient-packed – Bone marrow is rich in collagen, protein, and minerals.

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Ingredients

• 2–3 lbs oxtails, cut into segments

• 2 tbsp vegetable oil

• 1 large onion, chopped

• 2–3 garlic cloves, minced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 1–2 tbsp tomato paste

• 4 cups beef broth or water

• 1–2 bay leaves

• 1 tsp thyme (fresh or dried)

• Salt and pepper, to taste

• Optional: potatoes, parsnips, or other root vegetables

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How to Make Oxtails

1. Brown the Oxtails

Season the oxtails with salt and pepper. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the oxtails on all sides to develop a rich flavor. Remove and set aside.

2. Sauté the Aromatics

In the same pot, sauté onions, garlic, carrots, and celery until soft. Add tomato paste and cook for a few minutes until slightly caramelized.

3. Deglaze and Simmer

Return the oxtails to the pot. Add beef broth (or water) until the oxtails are just covered. Add bay leaves, thyme, and any additional seasoning. Bring to a boil, then reduce heat to low. Cover and simmer for 3–4 hours, or until the meat is tender and falls off the bone.

4. Optional Vegetables

If adding root vegetables like potatoes or parsnips, add them about halfway through the cooking time so they remain tender but not mushy.

5. Serve

Remove bay leaves before serving. Serve the oxtails with the rich, flavorful sauce over mashed potatoes, rice, or with crusty bread to soak up the sauce.

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Tips for the Perfect Oxtails

• Pat meat dry before browning – Ensures a better sear and deeper flavor.

• Low and slow – Oxtails require long, slow cooking to become tender.

• Skim fat if necessary – Depending on the cut, some fat may rise to the top; skim for a cleaner broth.

• Use a slow cooker or pressure cooker – For hands-off cooking and consistent results.

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Serving Suggestions

• Classic braised oxtails with mashed potatoes and green beans

• Oxtail stew with root vegetables and a rich gravy

• Caribbean-style oxtails served over rice and peas

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Final Thoughts

Oxtails may seem intimidating at first, but with slow cooking and simple ingredients, they transform into a rich, tender, and deeply flavorful dish that’s perfect for family dinners or special occasions. The combination of hearty meat, aromatic vegetables, and savory broth makes this recipe a comforting classic that everyone will love.