Oxtail Recipe
Slow-braised oxtail is a dish full of rich flavors and comforting textures. With its fall-off-the-bone tenderness and a savory, wine-kissed tomato gravy, this oxtail recipe is the kind of meal that feels like a warm embrace. Perfect for cold evenings or a special Sunday dinner, this dish rewards you with luxurious flavor after a long, gentle simmer. Paired with mashed potatoes or fluffy rice, it turns a rustic cut of meat into something extraordinary. This is more than just a recipe—it’s a tradition, a centerpiece, and a delicious way to gather your loved ones around the table.
Ingredients
Instructions
Season oxtail generously with salt, pepper, and allspice. Dredge in flour.
In a Dutch oven, heat oil and brown oxtail pieces on all sides. Remove and set aside.
Sauté onion, carrot, and celery until softened. Add garlic and tomato paste, cooking until fragrant.
Deglaze with wine, scraping up browned bits. Simmer for 2 minutes.
Stir in crushed tomatoes, stock, Worcestershire, herbs, paprika, and sugar. Return oxtail to the pot.
Cover and simmer on low heat for 3–3.5 hours until meat is tender.
Uncover and reduce sauce for 15–20 minutes to thicken. Skim excess fat.
Adjust seasoning, garnish, and serve over mashed potatoes or rice.
Nutrition
- Serving Size
- 4
- Calories
- 620 calories
- Sugar Content
- 4g
- Sodium Content
- 520mg
- Fat Content
- 38g
- Saturated Fat Content
- 16g
- Unsaturated Fat Content
- 18g
- Trans Fat Content
- 0.5g
- Carbohydrate Content
- 22g
- Fiber Content
- 3g
- Protein Content
- 42g
- Cholesterol Content
- 135mg
