What exactly are oxtails and why are they so special?

Oxtails are the tail of beef cattle (despite the name, they don't come specifically from oxen). They're special because they contain a lot of collagen-rich connective tissue that breaks down during low, slow cooking to create incredibly rich flavor and texture. The meat sits around the tail bones in rings, giving you little nuggets of the most tender beef imaginable.

Can I make this in a slow cooker or pressure cooker instead?

Absolutely! For slow cooker, follow all steps through creating the sauce, then transfer everything to a slow cooker and cook on low for 8-9 hours. For pressure cooker/Instant Pot, sear the meat and sauté vegetables using the sauté function, then pressure cook for about 45-50 minutes with a natural release.

The oxtails at my grocery store are quite expensive. Are there any suitable substitutes?

While nothing perfectly replicates the unique texture and flavor of oxtails, beef short ribs make an excellent substitute and work with the same cooking method. Beef shanks (osso buco) can also work well with similar cooking times.

My sauce is too thin after braising. How can I thicken it?

Remove the oxtails temporarily and simmer the sauce uncovered on the stovetop until it reduces to your desired consistency. Alternatively, you can make a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then stir this into the simmering sauce until it thickens.

Southern Style Braised Oxtails Recipe

Name: Southern Style Braised Oxtails Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Southern
Ingredients: 5 pounds beef oxtails, trimmed; 1 1/2 teaspoons kosher salt; 1 teaspoon black pepper; 1 tablespoon avocado oil or vegetable oil; 1 medium onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 2 celery stalks, chopped; 4 garlic cloves, minced; 1/4 cup all-purpose flour; 4 cups beef broth; 2 tablespoons Worcestershire sauce; 2 teaspoons browning sauce (optional); 2 bay leaves; 2 sprigs fresh thyme; 1 tablespoon red wine vinegar (optional)

This Southern Style Braised Oxtails recipe transforms a humble cut of meat into a rich, fall-off-the-bone masterpiece that’ll have everyone at your table asking for seconds. The slow braising process creates an incredibly flavorful sauce while turning the meat melt-in-your-mouth tender. Perfect for Sunday suppers or special occasions when you want to impress with minimal hands-on cooking time!

Why You’ll Love This Recipe

Soul-Satisfying Comfort Food: There’s something deeply comforting about tender meat swimming in rich gravy – this dish delivers that satisfaction in spades.
Impressive Yet Simple: While oxtails might seem intimidating, this recipe breaks it down into simple steps anyone can follow for restaurant-quality results.
Mostly Hands-Off: Once you’ve done the initial prep work, your oven does all the heavy lifting while you relax and enjoy the amazing aromas filling your home.
Perfect Make-Ahead Meal: These oxtails actually taste even better the next day, making them ideal for meal prep or entertaining without last-minute stress.

Ingredients You’ll Need

Beef oxtails: The star of the show, providing incredible depth of flavor and becoming gorgeously tender through slow cooking. Look for pieces with a good meat-to-bone ratio.
Kosher salt and black pepper: The fundamental seasonings that enhance the natural beef flavor while helping form a beautiful crust during searing.
Avocado or vegetable oil: Used for searing the meat at high temperature – avocado oil is preferred for its high smoke point.
Onion, bell peppers, and celery: This classic trio (known as the “holy trinity” in Southern cooking) creates the aromatic foundation for the braising liquid.
Garlic: Adds essential punchy flavor that mellows beautifully during the long cooking process.
All-purpose flour: Creates the roux that thickens our braising liquid into a silky, cling-to-your-spoon gravy.
Beef broth: Forms the base of our braising liquid, infusing the meat with rich flavor while keeping everything moist.
Worcestershire sauce: Adds complex umami flavor with tangy notes that balance the richness of the dish.
Browning sauce: Optional but adds beautiful color and deeper flavor – look for Kitchen Bouquet or Gravy Master.
Bay leaves and fresh thyme: Aromatic herbs that infuse the dish with subtle woodsy notes during the long braise.
Red wine vinegar: A splash at the end brightens all the flavors and cuts through the richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Aromatics

Experiment with adding carrots for sweetness, or incorporate mushrooms for an earthier profile. Some cooks swear by adding a cinnamon stick or star anise for warmth.

Spice It Up

Add cayenne pepper, red pepper flakes, or a diced jalapeño for heat. A Caribbean twist could include allspice berries and a Scotch bonnet pepper.

Wine-Braised Version

Replace 1-2 cups of the beef broth with dry red wine for a richer, more complex sauce.

Tomato-Based

Add a can of crushed tomatoes or a few tablespoons of tomato paste for a slightly tangier braising liquid.

How to Make Southern Style Braised Oxtails

Step 1: Trim and Season

Trim away excess fat from the oxtails using a sharp knife. Season generously with kosher salt and black pepper on all sides, making sure to get into all the nooks and crannies.

Step 2: Sear the Meat

Heat oil in a Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the oxtails until deeply browned on all sides, about 2-3 minutes per side. Transfer to a plate.

Step 3: Build the Flavor Base

In the same pot with all those beautiful browned bits, add the onion, bell peppers, celery, and garlic. Sauté until softened and fragrant, about 3-4 minutes, scraping up any browned bits from the bottom.

Step 4: Create the Sauce

Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the beef broth, ensuring a smooth texture without lumps. Stir in Worcestershire sauce and browning sauce if using.

Step 5: Braise to Perfection

Return the seared oxtails to the pot, nestling them into the liquid. Add bay leaves and fresh thyme sprigs. Bring to a simmer, then cover and transfer to a 325°F oven. Let them braise for 2.5-3 hours until the meat is fork-tender and nearly falling off the bone.

Step 6: Finish and Serve

Remove bay leaves and thyme sprigs. Let the dish rest for about 15 minutes, then skim excess fat from the surface. Stir in red wine vinegar if using, and adjust seasonings to taste. Serve hot over rice, grits, or mashed potatoes.

Pro Tips for Making the Recipe

Be Patient with Searing: Don’t rush the browning process – this develops flavor compounds that make the final dish outstanding.
Mind the Thickness: If your braising liquid seems too thin after cooking, remove the oxtails and simmer the sauce on the stovetop to reduce it to your preferred consistency.
Invest in Good Oxtails: Look for meaty pieces with good marbling – ask your butcher to help select the best cuts.
Make it Ahead: This dish tastes even better the next day after flavors have had time to meld – perfect for entertaining!
Scrape the Bottom: When adding vegetables to the pot, be sure to scrape up all the browned bits from searing the meat – that’s pure flavor!

How to Serve

Perfect Pairings

Serve these tender oxtails over creamy stone-ground grits, fluffy mashed potatoes, or steamed white rice to soak up every drop of that glorious gravy.

Vegetable Sides

Balance the richness with simple braised collard greens, roasted Brussels sprouts, or a tangy cucumber salad.

Bread Options

Warm cornbread or buttery biscuits make perfect companions for mopping up the sauce.

Make Ahead and Storage

Storing Leftovers

Cool completely, then refrigerate in an airtight container for up to 4 days. The flavors actually improve after a day or two in the refrigerator.

Freezing

These oxtails freeze beautifully! Store in freezer-safe containers for up to 3 months. The gravy might separate slightly when thawed, but will recombine when reheated.

Reheating

The best way to reheat is gently on the stovetop over medium-low heat, adding a splash of beef broth if needed to thin the sauce. Alternatively, reheat in a 325°F oven, covered, until warmed through (about 20-30 minutes).

FAQs

What exactly are oxtails and why are they so special?

Oxtails are the tail of beef cattle (despite the name, they don’t come specifically from oxen). They’re special because they contain a lot of collagen-rich connective tissue that breaks down during low, slow cooking to create incredibly rich flavor and texture. The meat sits around the tail bones in rings, giving you little nuggets of the most tender beef imaginable.
Can I make this in a slow cooker or pressure cooker instead?

Absolutely! For slow cooker, follow all steps through creating the sauce, then transfer everything to a slow cooker and cook on low for 8-9 hours. For pressure cooker/Instant Pot, sear the meat and sauté vegetables using the sauté function, then pressure cook for about 45-50 minutes with a natural release.
The oxtails at my grocery store are quite expensive. Are there any suitable substitutes?

While nothing perfectly replicates the unique texture and flavor of oxtails, beef short ribs make an excellent substitute and work with the same cooking method. Beef shanks (osso buco) can also work well with similar cooking times.
My sauce is too thin after braising. How can I thicken it?

Remove the oxtails temporarily and simmer the sauce uncovered on the stovetop until it reduces to your desired consistency. Alternatively, you can make a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then stir this into the simmering sauce until it thickens.

Final Thoughts

These Southern Style Braised Oxtails are truly southern comfort on a plate. The combination of meltingly tender beef, rich gravy, and aromatic vegetables creates a meal that feels like a warm hug. Don’t be intimidated by oxtails – they’re surprisingly forgiving and reward you with incredible flavor. Make this recipe on a lazy weekend when you can enjoy the wonderful aromas filling your home, and prepare to add it to your regular rotation of special meals!