Jul 14 2026
Restaurants›Tatiana by Kwame Onwuachi›Braised Oxtails Recipe

Braised Oxtails Recipe

Inspired by Tatiana by Kwame Onwuachi
Time3h
Serves4

Rice & Peas, Thumbelina Carrot, Chayote Squash

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Ingredients

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Braised Oxtails

Rice & Peas

Vegetables

Method

Braised Oxtails

  1. 1

    Prepare the Oxtails

    Season the oxtails with salt and black pepper. In a large heavy pot, heat vegetable oil over medium-high heat. Add the oxtails and sear on all sides until browned, about 8-10 minutes. Remove and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add chopped onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.

  3. 3

    Add Liquids

    Stir in tomato paste and cook for another minute. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer.

  4. 4

    Combine Ingredients

    Return the oxtails to the pot. Add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and let simmer for 2.5 to 3 hours, or until the oxtails are tender.

Rice & Peas

  1. 5

    Cook the Rice

    In a separate pot, combine long-grain rice, drained kidney beans, coconut milk, water, chopped green onions, thyme, and salt. Stir to combine.

  2. 6

    Simmer Rice

    Bring to a boil over medium heat. Once boiling, reduce heat to low, cover, and let simmer for 20 minutes or until rice is cooked and liquid is absorbed.

Vegetables

  1. 7

    Prepare the Vegetables

    In a small pot, bring water to a boil. Add thumbelina carrots and sliced chayote squash. Cook for 5-7 minutes until tender but still crisp. Drain and season with salt and pepper to taste.

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