Oxtail Dinner Recipe

Prepare and season oxtails

Pat the oxtails dry with paper towels. Season evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust the oxtails with the 3 tbsp of all-purpose flour, shaking off excess.

Brown the oxtails

Heat a large, heavy Dutch oven or ovenproof pot over medium-high heat and add 2 tbsp vegetable oil. When the oil is hot and shimmering, add the oxtails in a single layer (do in batches if necessary). Brown on all sides, about 3–4 minutes per side, until deep golden. Transfer browned pieces to a plate and set aside.

Sauté vegetables

Reduce heat to medium. If needed, add 1 tbsp oil. Add the chopped onion, carrots and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the smashed garlic and cook 1 minute until fragrant.

Build the braise

Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize. Pour in 1 cup red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by half, about 3–4 minutes.

Add stock and aromatics

Return the browned oxtails to the pot, nestling them into the vegetables. Add 4 cups beef stock (enough to come about 3/4 of the way up the meat), 2 bay leaves, 3 sprigs thyme and 1 tbsp Worcestershire sauce. Bring to a gentle simmer on the stovetop.

Braise

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the meat is fall-off-the-bone tender, about 2.5–3 hours. Alternatively, continue simmering gently on the stovetop over low heat, checking every 30 minutes, until tender.

Finish the sauce

When oxtails are tender, remove the pot from the oven. Using tongs, transfer oxtails to a plate and tent with foil. Strain the braising liquid through a fine mesh sieve into a measuring cup or saucepan, pressing on solids to extract flavor. Discard solids. Skim excess fat from the surface (or refrigerate briefly to solidify fat and remove). Return strained liquid to the saucepan and simmer until slightly reduced to a saucy consistency, about 8–12 minutes. Taste and adjust seasoning with salt and pepper. Stir in 1 tbsp butter (optional) for gloss and 2 tbsp chopped parsley. Add lemon zest if using to brighten.

Cook potatoes in a large pot of cold, salted water. Bring to a boil and simmer until fork-tender, about 15–20 minutes depending on chunk size.

Drain potatoes well and return to the hot pot. Add 2 tbsp butter and 3 tbsp whole milk. Mash to your desired texture with a potato masher or ricer. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. If needed, add additional milk 1 tbsp at a time to reach the desired creaminess.

Keep mashed potatoes warm while finishing the oxtails: cover and set aside off heat or keep on very low heat, stirring occasionally.

To serve, spoon a generous portion of mashed potatoes onto each plate. Place 1–2 pieces of oxtail on top or beside the potatoes and spoon the reduced braising sauce over the meat and potatoes. Garnish with the remaining chopped parsley. Serve immediately.