Braised Oxtail is a rich, deeply flavored dish made by slow-cooking oxtail (the tail of cattle) until it becomes tender and the collagen turns the sauce luxuriously silky. It’s a comfort food classic across many cuisines — from Jamaican oxtail stew to Italian coda alla vaccinara to Korean kkori gomtang.
Here’s a classic braised oxtail recipe (Western-style) you can try:
🥩 Ingredients
Serves 4–6
- 3–4 lbs (1.5–2 kg) oxtail, cut into segments
- Salt and freshly ground black pepper
- 2 tbsp olive oil (or vegetable oil)
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup red wine (optional but recommended)
- 3 cups beef broth (or enough to cover meat)
- 2 sprigs fresh thyme (or 1 tsp dried)
- 2 bay leaves
- 1 tbsp Worcestershire sauce (optional)
- 1 can (14 oz / 400 g) diced tomatoes (optional, for a richer sauce)
- Fresh parsley for garnish
🍳 Instructions
- Brown the oxtail
Pat oxtails dry and season generously with salt and pepper.
Heat oil in a large heavy pot or Dutch oven over medium-high heat.
Brown oxtails on all sides, working in batches if needed. Remove and set aside. - Sauté aromatics
In the same pot, add onion, carrot, and celery. Cook until softened (about 5–7 minutes).
Add garlic and cook for another 30 seconds.
Stir in tomato paste and cook for 1–2 minutes until it darkens slightly. - Deglaze and simmer
Pour in the red wine (if using) and scrape up browned bits from the bottom.
Simmer until the wine reduces by about half.
Add beef broth, thyme, bay leaves, Worcestershire sauce, and tomatoes (if using). Stir to combine. - Braise
Return oxtails (and any juices) to the pot.
Bring to a simmer, then cover and transfer to a 325°F (160°C) oven.
Cook for 2½–3½ hours, until the meat is very tender and falling off the bone. - Finish the sauce
Remove the oxtails and skim excess fat from the top of the sauce.
If desired, reduce the sauce on the stovetop to thicken it.
Taste and adjust seasoning with salt and pepper. - Serve
Serve hot over mashed potatoes, rice, or creamy polenta.
Garnish with chopped parsley.
🔁 Variations
- Jamaican style: Add allspice, Scotch bonnet, and butter beans near the end.
- Asian style: Replace wine with soy sauce and rice wine, add ginger and star anise.
- Italian style: Use red wine and tomatoes, finish with parsley and lemon zest.
Would you like me to adapt this recipe to a specific cuisine — for example, Jamaican, Korean, or Italian style?
