Braised Oxtails Recipe
These Braised Oxtails are slow-cooked in the oven until fall-apart tender, with succulent meat and a rich, savory red wine gravy flavored with carrots, onions, garlic and fresh herbs. Hearty, comforting and perfect for a cozy dinner.
Servings: 4 people
Ingredients
- 3 lbs oxtails
- 1/3 cup flour
- 2 tbsp olive oil
- 1/2 cup red wine
- 1 small onion chopped
- 1 orange bell pepper chopped
- 1 yellow bell pepper chopped
- 4 cloves garlic minced
- 2 hot peppers of choice
- 1/2 cup cilantro
- 1 cup beef or bone broth
- 2 tbsp umami sauce
Dry Seasoning
- salt and pepper to taste
- 1 tbsp smoked maple rub
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp chili powder
- 1/2 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp Jamaican jerk seasoning
Instructions
How to braise oxtails in the oven
- Place oxtails in a baking dish and season with salt and pepper on all sides. This is the only time I add salt and pepper so I tend to use a generous amount, although you can always adjust later if needed.
- Toss in flour and make sure the oxtails are well coated in flour.
- Heat the olive oil in a large oven-safe Dutch oven or braiser over medium-high heat, preferable one that can hold all the oxtails and can go in the oven safely. Brown oxtails on all sides (about 10 minutes). Reduce heat and add red wine to deglaze the pan. Allow wine to reduce for about 2 minutes, tossing the oxtails in this rich red wine reduction. Use a kitchen tongs to move the oxtails around the pan, sort of collecting any brown bits from the pan.
- Off heat and in the same pan that will go to the oven, add all the seasoning at once and rub to coat the oxtails. Feel free to use gloves if the oxtails are too hot or kitchen tongs to toss them in the seasoning until they are evenly coated.
- Next add the veggies, that's the onion, bell peppers, garlic, hot peppers, cilantro, broth and umami sauce to the pan.
- Cover and cook at 325F degrees for about 3 to 3/12 hours. Keep an eye on the oxtails after hour 2 to make sure it's not sticking to the pan. Add broth as needed.
Notes
👉🏻 How to make oxtails in the slow cooker
For slow cooker oxtails see this post
👉🏻 How to make oxtails in the Instant Pot or Pressure Cooker
This Instant Pot Oxtail recipe should cover all you need to know about how to make oxtails quickly in the pressure cooker instead.
👉🏻 How to make oxtail soup
Wondering how to make soup with oxtails? here is my Oxtail Soup recipe!
Make Ahead & Storage
Make ahead: Braised oxtails are a great make-ahead meal. Refrigerating them overnight also makes it easy to remove excess fat that solidifies on top of the gravy. Store: Keep leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat: Reheat the oxtails gently in their gravy on the stovetop over medium-low heat until warmed through, adding a splash of broth if the sauce has thickened too much.
Nutrition
Calories: 1033kcal | Carbohydrates: 21g | Protein: 111g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Cholesterol: 374mg | Sodium: 1005mg | Potassium: 409mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2250IU | Vitamin C: 128mg | Calcium: 119mg | Iron: 16mg