Jun 09 2026
Restaurants›1930 Classic Kitchen›Ox Tails Recipe

Ox Tails Recipe

Inspired by 1930 Classic Kitchen
Time3h 30m
Serves6

Served on a bed of rice or grits. Your choice of one side

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Ingredients

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Main Ingredients

Optional Side Dish

Method

Preparation

  1. 1

    Prepare the Ox Tails

    Rinse the ox tails under cold water and pat them dry with paper towels. Season the ox tails with salt, black pepper, garlic powder, and onion powder. Make sure to rub the seasonings well into the meat.

  2. 2

    Chop the Vegetables

    Chop the onion, carrots, and celery into small pieces and set aside.

Cooking

  1. 3

    Sear the Ox Tails

    In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the seasoned ox tails and sear them until browned on all sides, about 8-10 minutes. Remove the ox tails and set aside.

  2. 4

    Sauté the Vegetables

    In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

  3. 5

    Combine Ingredients

    Return the seared ox tails to the pot. Add the beef broth, bay leaves, thyme, and Worcestershire sauce. Stir everything together and bring to a simmer.

  4. 6

    Slow Cook

    Cover the pot and reduce the heat to low. Allow the mixture to simmer for about 3 hours, or until the ox tails are tender and the meat is falling off the bone.

Serving

  1. 7

    Prepare Rice or Grits

    While the ox tails are cooking, prepare rice or grits according to package instructions.

  2. 8

    Serve

    Once the ox tails are tender, remove the bay leaves and serve them over a bed of rice or grits. Optionally, serve with a side of cooked collard greens.

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