Oxtail Recipe

Prep and season

Pat the oxtail pieces very dry with paper towels. Season evenly with the kosher salt and freshly ground black pepper. Lightly dredge each piece in the all-purpose flour, shaking off excess; this helps with browning and slightly thickens the braising liquid.

Brown the oxtail

Heat a large Dutch oven or heavy-bottomed ovenproof pot over medium-high heat. Add the neutral oil and the butter. When the fat is shimmering and butter foams subside, add oxtail pieces in a single layer (work in batches if necessary). Brown on all sides, about 3–4 minutes per side, without crowding, until deep golden. Transfer browned oxtail to a plate and set aside.

Sauté aromatics

Reduce heat to medium. If pan is dry add a splash (about 1 tsp) of oil. Add chopped onion, carrots and celery. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and tomato paste and cook, stirring, 1–2 minutes until fragrant and tomato paste darkens slightly.

Deglaze

Pour in the red wine and use a wooden spoon to scrape up browned bits from the bottom of the pot. Simmer until the wine is reduced by about half, 3–5 minutes. (If you do not use wine, proceed using 1 cup of extra beef stock instead.)

Add liquids and aromatics

Return the browned oxtail and any accumulated juices to the pot. Add the beef stock, Worcestershire sauce, bay leaves, thyme sprigs and brown sugar. The liquid should come about two-thirds up the pieces; add a bit more stock or water if necessary. Bring to a gentle simmer on the stovetop.

Braise

Cover the pot with a tight-fitting lid. Transfer to a preheated oven at 325°F (160°C). Braise until the meat is very tender and falling from the bone, about 2.5–3 hours depending on oxtail size. Alternatively, continue to simmer gently on the stovetop over very low heat, maintaining a gentle simmer, for the same time.

Finish the sauce

When oxtail is fork-tender, remove the pot from the oven. Transfer oxtail pieces to a plate and tent with foil. Skim excess fat from the surface of the braising liquid with a spoon. Remove and discard bay leaves and thyme stems. If you want a thicker gravy, make a slurry by whisking cornstarch with cold water, then stir it into the simmering liquid and cook on the stovetop over medium heat until thickened, about 2–3 minutes. Taste and adjust seasoning with salt and pepper.

Serve

Return oxtail to the sauce to warm through briefly, spooning sauce over the pieces. Garnish with chopped fresh parsley and a light sprinkle of lemon zest if using. Serve hot over creamy mashed potatoes, polenta, buttered noodles, or with crusty bread to soak up the sauce.

Make-ahead and storage

Oxtail often improves after a day in the refrigerator as flavors meld. Store cooled oxtail and sauce in an airtight container for up to 3–4 days, or freeze for up to 3 months. Reheat gently on low heat, adding a splash of stock if sauce has thickened too much.