This post may contain affiliate links.
Meet Oxtails! Stewed meat and veggies that will linger in your memory for a long time to come.
This dish is all about tender Oxtails, slow-cooked until the meat is falling off the bone, swimming in a flavorful gravy that’s as rich in flavor as you could wish for.
It’s soul food cooking at its best, and if you know me, that’s really saying something. Haven’t had these before? Well, let me explain.
They’re a tough cut of meat packed with connective tissue and rich bone marrow, which might sound weird, but trust me—it’s what makes them so tasty!
Imagine oxtail pieces sizzling in a Dutch oven, mixed with peppers, onions, and a sauce that’s got Worcestershire sauce and beef broth magic.
It takes a long time to cook, but trust me, it’s worth it. When you cook them low and slow, like in a braised dish, they turn into tender, juicy bites that practically fall off the bone, soaking up all the flavors of the sauce.
Perfect for a chilly day, a special occasion, or when you want to impress your pals with a culinary masterpiece.
Grab your large pot, and let’s make some tender Oxtails that are so good, you’ll be licking the spoon—and maybe the pot too.
Some of our other favorite BEEF RECIPES we have on our site include: Easy Italian Beef Braciole Recipe, Chuck Roast Burnt Ends Recipe in Oven, and Marinated Air Fryer Ribeye Steak Recipe (Bone-In).
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE OXTAILS:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT ARE BROWNED OXTAILS?
- WHAT TO SERVE THIS WITH?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Southern Style Braised Oxtails Recipe
WHY THIS RECIPE WORKS:
- Tender and Juicy – Slow cooking turns those tough cuts into bone tender meat— softer than a marshmallow pillow!
- Big Flavor – Bay leaf, bell pepper, and garlic make a hearty flavor that’s tastier than a barrel of BBQ sauce!
- Easy Peasy – It’s a pot meal—brown it, braise it, and let the oven do the work while you nap (or dance around the kitchen!).
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Beef oxtails
- Kosher salt
- Black pepper
- Avocado oil
- Onion
- Green bell pepper
- Red bell pepper
- Celery stalks
- Garlic cloves
- All-purpose flour
- Beef broth
- Worcestershire sauce
- Browning sauce (optional)
- Bay leaves
- Fresh thyme
- Red wine vinegar (optional)
HOW TO MAKE OXTAILS:
- Using a sharp knife, carefully trim away any excess surface fat and remove any large chunks of external fat.
- Generously season the oxtails with kosher salt and black pepper on all sides.
- In a Dutch oven, heat the avocado oil over medium-high heat. Add the oxtails in batches, browning them on all sides for about 2-3 minutes per side.
- Once browned, remove from the pot and set them aside.
- In the same pot, sauté the onion, bell peppers, celery, and garlic until softened, about 3-4 minutes.
- Sprinkle the flour over the veggies and stir to coat. Cook for an additional 1-2 minutes.
- Gradually whisk in the beef broth, ensuring no lumps form.
- Stir in the optional browning sauce and Worcestershire sauce.
- Return the seared oxtails to the Dutch oven and add the bay leaves and fresh thyme.
- Bring to a simmer, then cover and transfer to a preheated oven set at 325°F. Braise for 2.5 – 3 hours until the meat is tender and falls off the bone.
- After braising, remove the bay leaves and thyme sprigs from the pot. Let the dish rest for about 15 minutes before skimming off any excess fat from the surface of the braising liquid.
- Give it a taste and add red wine vinegar for a touch of brightness. Adjust seasoning with additional salt and pepper as needed, and add Worcestershire sauce if desired. Serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT ARE BROWNED OXTAILS?
Browned Oxtails are the tail of a cow—yep, the wiggly bit!
They’re a rich cut of meat full of connective tissue and bone marrow, which makes them super flavorful when cooked low and slow.
Think of them as the VIPs of tough cuts—they need a long time to get tender meat, but oh boy, it’s worth it!
WHAT TO SERVE THIS WITH?
Pile it next to white rice, mashed potatoes, or creamy grits—the oxtail gravy soaks in like a sponge!
Add some collard greens or butter beans on the side, and you’ve got a soul food cooking feast that’s the best way to eat!
ANY ADDITIONS?
Want to jazz up this browned oxtails dish? Here are 10 fun ideas to mix in or sprinkle on top:
- Green Onions – Chop some for a fresh, zippy kick.
- Red Wine – Splash it in for a fancy flavorful gravy.
- Hot Sauce – Add a few drops to spice things up!
- Tomato Paste – Stir in a spoonful—makes it thicker and richer than jarred sauce!
- Brown Sugar – Toss in a pinch—adds a touch of sweetness to balance the savory!
- Butter Beans – Mix these in—soft and creamy with your oxtail pieces!
- Fresh Garlic – Throw in extra—garlic lovers unite!
- Red Potatoes – Add chunks—turns it into a hearty flavor stew!
- Cornstarch Slurry – Thicken that oxtail gravy even more—slurry to the rescue!
- Thyme Boost – Sprinkle more fresh thyme—smells like a Southern picnic!
ANY SUBSTITUTIONS?
Mix it up with these swaps if you need to:
- Olive Oil – Use this instead of avocado oil—still sizzles those brown bits!
- Short Ribs – Swap for oxtails—another rich cut of meat that’s bone tender!
- Soy Sauce – Sub for Worcestershire sauce—salty and bold!
- Pressure Cooker – Cook it in an Instant Pot instead of the oven—cuts that cooking time way down!
- Bone Broth – Use this instead of beef broth—extra flavorful gravy power!
- Green Pepper – Replace red bell pepper with more green—still crunchy and bright!
HOW TO STORE:
Refrigerator:
Pop leftovers in an airtight container and chill in the fridge for 3–4 days.
It’s even tastier the next day—flavors get cozier than a blanket!
Freezer:
Freeze in an airtight container or bag for up to 3 months.
Thaw it out and reheat gently—oxtail tender goodness whenever you want!
DANA’S TIPS AND TRICKS:
- Trim Smart – Cut off that excess fat with a sharp knife. Keep the grease to a minimum.
- Brown Hot – Crank the medium-high heat to get golden brown oxtail pieces—sizzle like a pro!
- Layer Up – Sear in a single layer for best results.
- Simmer Slow – Keep it on low heat in the oven—slow cooking is the best way to bone tender!
- Skim It – Use a fat separator or spoon to scoop off fat—clean oxtail gravy FTW!
- Taste Test – Adjust with black pepper or salt at the end.
There you go! Oxtails that’s tender, saucy, and oh-so-easy!
Once you’ve tried this dish, you’ll be craving it again and again!
If you like this recipe, you might also like:
Southern Style Braised Oxtails Recipe
Ingredients
- 5 pounds beef oxtails trimmed
- 1 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon avocado oil or vegetable oil
- 1 medium onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 celery stalks chopped
- 4 garlic cloves minced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoon browning sauce optional
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 tablespoon red wine vinegar optional
Instructions
- Using a sharp knife, carefully trim away any excess surface fat and remove any large chunks of external fat.5 pounds beef oxtails
- Generously season the oxtails with kosher salt and black pepper on all sides.1 1/2 teaspoon kosher salt, 1 teaspoon black pepper
- In a Dutch oven, heat the avocado oil over medium-high heat. Add the oxtails in batches, browning them on all sides for about 2-3 minutes per side.1 tablespoon avocado oil or vegetable oil
- Once browned, remove from the pot and set them aside.
- In the same pot, sauté the onion, bell peppers, celery, and garlic until softened, about 3-4 minutes.1 medium onion, 1 green bell pepper, 1 red bell pepper, 2 celery stalks, 4 garlic cloves
- Sprinkle the flour over the veggies and stir to coat. Cook for an additional 1-2 minutes.1/4 cup all-purpose flour
- Gradually whisk in the beef broth, ensuring no lumps form.4 cups beef broth
- Stir in the optional browning sauce and Worcestershire sauce.2 tablespoons Worcestershire sauce, 2 teaspoon browning sauce
- Return the seared oxtails to the Dutch oven and add the bay leaves and fresh thyme.2 bay leaves, 2 sprigs fresh thyme
- Bring to a simmer, then cover and transfer to a preheated oven set at 325°F. Braise for 2.5 – 3 hours until the meat is tender and falls off the bone.
- After braising, remove the bay leaves and thyme sprigs from the pot. Let the dish rest for about 15 minutes before skimming off any excess fat from the surface of the braising liquid.
- Give it a taste and add red wine vinegar for a touch of brightness. Adjust seasoning with additional salt and pepper as needed, and add Worcestershire sauce if desired. Serve immediately.1 tablespoon red wine vinegar
Notes
- Trim Smart – Cut off that excess fat with a sharp knife. Keep the grease to a minimum.
- Brown Hot – Crank the medium-high heat to get golden brown oxtail pieces—sizzle like a pro!
- Layer Up – Sear in a single layer for best results.
- Simmer Slow – Keep it on low heat in the oven—slow cooking is the best way to bone tender!
- Skim It – Use a fat separator or spoon to scoop off fat—clean oxtail gravy FTW!
- Taste Test – Adjust with black pepper or salt at the end.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
