Stewed Ox Tail Recipe

Pat the oxtail pieces dry with paper towels. Season evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

In a large bowl, combine minced garlic, thyme sprigs, 2 tbsp soy sauce and 1 tbsp Worcestershire sauce. Add the oxtail and turn to coat. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor. Remove from fridge 30 minutes before cooking to bring closer to room temperature.

Preheat oven to 325°F (160°C). Heat a large heavy ovenproof Dutch oven or braiser over medium-high heat. Add 2 tbsp vegetable oil and 1 tbsp butter until shimmering.

Working in batches if necessary to avoid crowding, add oxtail pieces and brown on all sides, about 4–6 minutes per batch. Use tongs to turn pieces so each side develops a deep brown crust. Transfer browned pieces to a plate and set aside.

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté until softened and beginning to brown, about 6–8 minutes. Scrape up any browned bits from the bottom with a wooden spoon — these add flavor.

Stir in 2 tbsp tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly. Add the bay leaves and 1 tsp whole black peppercorns and cook another 30 seconds.

Pour in 1 cup red wine to deglaze the pot, scraping up any browned bits; simmer until reduced by about half, 2–4 minutes. (If not using wine, skip to adding stock.)

Return the browned oxtail pieces to the pot, nestling them among the vegetables and bones. Add 4 cups beef stock and the 14 oz can diced tomatoes with their juices. The liquid should come at least halfway up the sides of the oxtail; add a bit more stock or water if needed.

Bring the mixture to a gentle simmer on the stovetop. Cover with a tight-fitting lid and transfer the pot to the preheated oven. Braise until the meat is very tender and pulling away from the bone, about 2.5 to 3 hours. Check once halfway through to ensure liquid level is sufficient; add hot water or stock if it is getting low.

Carefully remove the pot from the oven. Transfer oxtail pieces to a serving platter and tent with foil to keep warm. Skim any excess fat from the surface of the braising liquid with a spoon (or refrigerate briefly and remove solidified fat).

Reduce and thicken (optional)

Set the pot over medium-high heat on the stovetop and simmer the braising liquid until it reaches your desired concentration and consistency, 8–12 minutes. For a slightly thicker sauce, whisk 1 tsp cornstarch into 1 tbsp cold water to make a slurry and stir it into the simmering liquid; cook 1–2 minutes until thickened. Adjust seasoning with additional salt and pepper to taste and add 1 tsp red wine vinegar or lemon juice to brighten the flavors.

Return the oxtail to the sauce to warm briefly, or spoon the sauce over the pieces when plating. Garnish with 2 tbsp chopped fresh parsley and optional scallions. Serve hot with mashed potatoes, polenta, rice, or crusty bread to soak up the sauce.