Ox Tail Dinner Recipe

Prep and Season

Pat the oxtail pieces dry with paper towels. Season evenly with kosher salt and freshly ground black pepper. Lightly dust the oxtail pieces with the flour, shaking off any excess—this helps with browning and slightly thickens the braising liquid.

Brown the Oxtail

Heat a heavy Dutch oven or large ovenproof pot over medium-high heat. Add the neutral oil and when shimmering add the oxtail in a single layer (work in batches if necessary) and brown on all sides, about 6–8 minutes per batch. Transfer browned pieces to a plate. Reduce heat to medium and add the butter to the pot.

Sauté Vegetables

Add the diced onion, carrots, and celery to the pot with the butter. Sauté until the onions are translucent and vegetables begin to color, about 6–8 minutes. Stir occasionally and scrape browned bits from the bottom of the pot.

Add Garlic and Tomato Paste

Add the minced garlic and tomato paste to the vegetables. Cook, stirring, for 1–2 minutes until the tomato paste darkens slightly and the garlic is fragrant.

Deglaze and Build the Braise

Pour in the red wine to deglaze the pot, scraping up any fond with a wooden spoon. Let the wine simmer briskly for 2–3 minutes to reduce slightly. Return the browned oxtail and any accumulated juices to the pot. Add the beef stock, Worcestershire sauce, soy sauce, fresh thyme sprigs, and bay leaves. The liquid should come about two-thirds up the oxtail; add a little more stock or water if necessary.

Bring to a Simmer

Bring the liquid to a gentle simmer on the stovetop. Skim off any foam or excess fat that rises to the surface with a spoon for a cleaner sauce.

Braise

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the meat is very tender and falling from the bone, about 2.5 to 3 hours. Alternatively, you can simmer gently on the stovetop over low heat for the same amount of time. Check once halfway through and spoon some braising liquid over the meat.

Reduce Sauce and Adjust Seasoning

When the oxtail is tender, carefully remove the meat to a plate and cover to keep warm. Strain the braising liquid into a saucepan, pressing on solids to extract flavor, then discard solids (or reserve softened vegetables to chop and return to the sauce). Skim off excess fat from the surface. Simmer the strained liquid over medium heat until reduced to a glossy sauce consistency, about 8–12 minutes. Taste and adjust seasoning with salt and pepper if needed.

Serve

Return the oxtail to the sauce to warm for a minute. Plate the oxtail over mashed potatoes or polenta, spooning the reduced sauce over the top. Sprinkle with chopped fresh parsley and, if using, a little lemon zest to brighten the dish.

Prepare creamy mashed potatoes or polenta according to your preferred recipe and serve hot alongside the oxtail. The rich braising sauce pairs well with a soft, neutral starch.