Oxtails Recipe

Season and brown oxtails

Pat oxtails dry with paper towels. Season evenly with kosher salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat until shimmering. Toss the all-purpose flour with the oxtails to lightly coat (this helps with browning and thickening). Working in batches to avoid overcrowding, sear oxtails on all sides until deeply browned, about 4–6 minutes per side. Transfer browned oxtails to a plate and set aside.

Sauté vegetables and build base

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot with any rendered fat. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes until it darkens slightly, scraping up browned bits from the bottom of the pot.

Deglaze and braise

Pour in the dry red wine to deglaze, scraping the bottom to lift fond; simmer until reduced by about half, 3–5 minutes. Return the browned oxtails and any accumulated juices to the pot. Add beef stock to almost cover the oxtails (about 4 cups). Stir in Worcestershire sauce, soy sauce, bay leaves, thyme sprigs, and rosemary if using. Bring to a gentle simmer, then cover and transfer to a preheated oven at 325°F (160°C) or reduce heat to low on the stovetop. Braise until meat is very tender and nearly falling off the bone, about 2.5–3 hours in the oven or 3–3.5 hours on the stove. Check once halfway through to ensure liquid level is maintaining; add a splash of stock if necessary.

Reduce sauce and finish

When oxtails are tender, carefully remove them to a plate and tent with foil. Skim and discard bay leaves, thyme stems, and rosemary. Place the pot with braising liquid on the stove over medium-high heat and reduce until slightly thickened, about 8–12 minutes. Stir in apple cider vinegar and unsalted butter, whisking to create a glossy sauce. Taste and adjust seasoning with salt and pepper as needed. Return oxtails to the sauce to warm through for 2–3 minutes.

Serve

Transfer oxtails to a serving platter or individual plates, spoon the sauce over the meat, and sprinkle with chopped fresh parsley. Serve hot with mashed potatoes, polenta, or crusty bread to soak up the sauce.