Oxtail Recipe

Trim and dry

Pat the oxtail pieces dry with paper towels. Trim any excessively large deposits of hard fat if desired.

Season the oxtail evenly with the kosher salt and black pepper. Lightly dredge each piece in the all-purpose flour, shaking off excess; set on a tray.

Heat a large heavy-bottomed Dutch oven or large ovenproof pot over medium-high heat. Add the vegetable oil and butter. When shimmering and butter is foaming, add oxtail pieces in a single layer without crowding (work in batches if necessary).

Brown the oxtail 4–6 minutes per side until a deep mahogany crust forms. Use tongs to rotate pieces. Transfer browned oxtail to a plate and reserve any browned bits in the pot.

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot with the browned bits. Sauté 6–8 minutes until softened and beginning to brown, stirring occasionally.

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

Pour in the dry red wine to deglaze, scraping up browned bits from the bottom of the pot with a wooden spoon. Bring the wine to a simmer and reduce by about half, approximately 3–5 minutes.

Return the oxtail to the pot. Add the beef stock, Worcestershire sauce, bay leaves, and thyme sprigs. The liquid should come about two-thirds of the way up the oxtail; add a little more stock or water if necessary.

Bring the pot to a gentle simmer on the stovetop. Cover and transfer to a preheated oven at 325°F (165°C), or keep covered on the stovetop at the lowest setting. Braise for 2.5–3 hours until the meat is very tender and pulling away from the bone. Check once halfway and adjust liquid if necessary.

If using baby potatoes, add them to the pot about 45–60 minutes before the end of braising so they cook tender but not mushy. If not using, proceed to the next step.

When the oxtail is tender, remove the pot from the oven. Using tongs, transfer the oxtail and larger vegetables to a serving dish and cover to keep warm. Discard thyme stems and bay leaves.

Skim excess fat from the surface of the braising liquid with a spoon or use a fat separator. If you prefer a thicker sauce, mix the cornstarch with the cold water to make a slurry and whisk into the simmering sauce on the stovetop; cook 2–3 minutes until thickened. Alternatively, remove 1–2 cups of braising liquid and reduce over medium-high heat until syrupy.

Stir the frozen peas into the sauce and heat 2 minutes until bright and warmed (if using peas). Return the oxtail and any vegetables to the sauce to warm through for a minute.

Adjust seasoning with additional salt and pepper to taste. Sprinkle chopped parsley over the oxtail before serving.