Ox Tails Recipe

Season and flour

Pat oxtail pieces dry with paper towels. Season all sides evenly with kosher salt (about 2 tsp) and freshly ground black pepper (about 1 tsp). Place the flour in a shallow bowl or tray and dredge each piece lightly, shaking off excess flour.

Brown the oxtails

Heat a large heavy-bottomed Dutch oven or braising pot over medium-high heat. Add 2 tbsp oil and heat until shimmering. Add oxtail pieces in a single layer without crowding (brown in batches if necessary). Brown for 3–5 minutes per side until deep golden; adjust heat to avoid burning. Transfer browned pieces to a plate and repeat with remaining oil and oxtails.

Reduce heat to medium. If there is excessive fat in the pot, pour off all but about 1 tbsp. Add the chopped onion, carrots, and celery to the pot and cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes. Add the smashed garlic and cook 1 minute more until fragrant.

Stir in the tomato paste and cook, stirring, for 2 minutes to caramelize slightly. Pour in the red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Bring the wine to a simmer and reduce by about half (2–3 minutes).

Return the browned oxtails and any accumulated juices to the pot. Add the beef stock (about 4 cups), Worcestershire sauce (1 tbsp), bay leaves (2), and thyme sprigs (3). The liquid should come about two-thirds up the oxtail pieces; add a little more stock or water if necessary to achieve this level.

Bring to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and place in a preheated oven at 325°F (160°C). Braise until the meat is very tender and falling off the bone, about 2.5–3 hours. Alternatively, maintain a gentle simmer on the stovetop and braise for the same time, checking occasionally and topping up liquid if needed.

About 15 minutes before the end of cooking, taste the braising liquid for seasoning and add additional salt and pepper if needed. If you want a little heat, stir in red pepper flakes (1 tsp) at this time.

Remove the pot from the oven. Use tongs to transfer the oxtails to a warm platter and tent with foil. Discard the bay leaves and thyme stems. With the pot on the stovetop over medium heat, skim off excess fat from the surface with a spoon; reserve if you like to finish the sauce.

If you prefer a smoother sauce, strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract flavor, then discard solids. Skim fat from the surface of the strained liquid if desired. Bring strained liquid to a simmer. If the sauce needs thickening, whisk in a cornstarch slurry (start with 1 tsp slurry) and simmer until glossy and slightly thickened, 1–2 minutes. Alternatively, reduce the liquid over medium heat until it coats the back of a spoon.

Finish the sauce by whisking in the cold butter pieces, one at a time, to add shine and roundness (optional). Return oxtails to the sauce and spoon sauce over them to coat. Sprinkle chopped fresh parsley for brightness.

Serve the oxtails hot over creamy mashed potatoes, polenta, or buttered noodles, with extra sauce spooned over. Provide additional salt and pepper at the table.