Oxtails Recipe

Prepare oxtails

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

Dredge

Place 4 tablespoons flour in a shallow dish and dredge each seasoned oxtail, shaking off excess. The light flour coating promotes browning and helps thicken the braising liquid later.

Brown in batches

Heat a large heavy-bottomed Dutch oven or braising pot over medium-high heat. Add 2 tablespoons neutral oil. When oil shimmers, add oxtails in a single layer (do not crowd — brown in batches). Sear 3–4 minutes per side until a deep brown crust forms. Transfer browned oxtails to a plate and set aside.

Sauté vegetables

Reduce heat to medium, add 1 tablespoon unsalted butter to the pot. Add 1 cup chopped yellow onion, 1 cup diced carrot, and 1/2 cup diced celery. Sauté 6–8 minutes until softened and beginning to brown. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant.

Build flavor

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to remove raw flavor. Add 1 teaspoon ground allspice and stir to coat the vegetables.

Deglaze

Pour in 1 cup red wine (or an equal amount of stock) and scrape up browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by half, about 2–3 minutes.

Combine and braise

Return the browned oxtails to the pot. Add 4 cups beef stock, 1 tablespoon Worcestershire sauce, 4 sprigs fresh thyme, 2 bay leaves, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, and the whole Scotch bonnet pepper if using (leave whole to avoid too much heat). Bring to a gentle simmer, then cover and reduce heat to maintain a low simmer (or place in a 160–165°C / 325°F oven). Braise until oxtails are fork-tender and meat pulls from the bone, about 3 to 3.5 hours.

Finish sauce

When oxtails are tender, carefully remove them to a platter and skim any excess fat from the surface of the braising liquid. Remove and discard thyme stems and bay leaves; remove Scotch bonnet if used. Optionally, strain the liquid into a saucepan and reduce over medium-high heat until slightly thickened, or whisk in a small slurry (1 tbs flour mixed with 2 tbs cold water) and simmer 3–5 minutes to thicken. Taste and adjust seasoning with remaining kosher salt and black pepper as needed. Return oxtails to the sauce to warm before serving.

Prep ham hock and aromatics

While oxtails begin braising (or during last hour), prepare collards. Heat 1 tablespoon olive oil in a large heavy pot over medium heat. Add 1/2 cup sliced yellow onion and sauté 4–5 minutes until translucent. Add 3 smashed garlic cloves and cook 30 seconds.

Add smoked meat and greens

Add the smoked ham hock to the pot and pour in 2 cups chicken stock. Bring to a simmer. Add the sliced collard greens (450 g) — they will wilt down; press them into the liquid. If necessary, add up to 1 cup water to just cover the greens.

Season and simmer

Stir in 1 tablespoon apple cider vinegar, 1/2 teaspoon red pepper flakes, 1 teaspoon granulated sugar (optional), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cover partially and simmer gently for 35–50 minutes, until greens are tender and flavors meld. Check periodically and add a bit more stock or water if they look dry.

Adjust and finish

Taste and adjust seasoning with salt, pepper, or an extra splash of vinegar for brightness. Remove and discard or shred any loose meat from the ham hock and stir it back into the greens.

Combine and garnish

To serve, spoon braised oxtails and sauce onto plates or a platter alongside the collard greens. Sprinkle 1/4 cup chopped fresh parsley over the oxtails and greens, and season with additional kosher salt and freshly ground black pepper to taste. Serve hot.

Notes

The oxtails can be braised a day ahead — chilled, skim fat, refrigerate, then reheat and finish the sauce. Collards also keep well; reheat gently with a splash of stock. If you prefer a thicker gravy for the oxtails, reduce the strained braising liquid until syrupy or make a beurre manié (equal parts butter and flour) and whisk in to finish.