Oxtail Recipe

Prepare and season oxtail

Pat oxtail pieces dry with paper towels. Season evenly with kosher salt and freshly ground black pepper. Rub soy sauce and Worcestershire sauce over the oxtail to coat; let rest at room temperature for 20–30 minutes (or refrigerate covered for up to 4 hours) to allow flavors to penetrate.

Heat a large heavy-bottomed Dutch oven or braising pot over medium-high heat. Add vegetable oil and when shimmering, sear oxtail in batches (do not crowd the pan) until deeply browned on all sides, about 3–5 minutes per side. Transfer browned pieces to a plate and set aside.

Sauté vegetables

Reduce heat to medium. If the pot is dry, add 1 tablespoon oil. Add the chopped onion, carrots, and celery. Sauté until vegetables are softened and starting to brown, about 6–8 minutes. Add smashed garlic and cook 1 minute until fragrant.

Develop base flavors

Push vegetables to the side and add tomato paste to the cleared bottom of the pot. Cook the tomato paste, stirring, until it darkens slightly and develops aroma, about 2 minutes. Stir the paste into the vegetables so it coats them evenly.

Deglaze and combine

Increase heat to medium-high. Pour in the dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 3–5 minutes.

Return the seared oxtail to the pot and nestle the pieces among the vegetables. Add beef stock and, if using, the concentrated bouillon or demi-glace. Stir in brown sugar and red pepper flakes. Add thyme sprigs and bay leaves. The liquid should almost cover the oxtail; add up to 1 cup more stock or water if necessary.

Braise

Bring the liquid to a gentle simmer, then cover the pot and transfer to a preheated 325°F (160°C) oven OR reduce heat to low and simmer gently on the stovetop. Braise until the oxtail is very tender and falling from the bone, about 2½–3 hours in the oven (or 3–3½ hours stovetop). Check once around halfway to ensure liquid remains and rotate pieces for even cooking.

Reduce sauce and finish

When oxtail is tender, carefully remove the meat pieces to a tray and tent with foil. Remove and discard thyme stems and bay leaves. Place the braising liquid and vegetables on the stovetop over medium-high heat and reduce uncovered until slightly thickened, about 8–12 minutes. If you prefer a smoother sauce, pass the liquid and vegetables through a sieve into a saucepan and press solids to extract flavor, or purée with an immersion blender and strain for a silkier texture.

Skim off excess fat from the surface of the sauce (use a spoon or a fat separator). Taste and adjust seasoning with salt and pepper as needed. Stir in chopped parsley and lemon zest, if using, to brighten the finished sauce. Return oxtail to the sauce to warm through for 2–3 minutes.

Serve the oxtail with the reduced sauce spooned over. Recommended accompaniments: creamy mashed potatoes, polenta, buttered noodles, or rice. Garnish with additional parsley.