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)

Description

This Southern Style Braised Oxtails recipe delivers rich, tender, and fall-off-the-bone goodness that’s slow-cooked to perfection. Infused with aromatic vegetables, a savory beef broth, and classic seasonings, it’s a comforting and flavor-packed dish that’s perfect for any occasion. Whether you’re savoring it with rice, mashed potatoes, or your favorite side, this dish offers warmth and soul in every bite.

Ingredients

Units Scale

or the Oxtails:

5 pounds beef oxtails, trimmed
1 1/2 teaspoons kosher salt
1 teaspoon black pepper

For Cooking:

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

For the Sauce:

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)

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Instructions

Prepare the Oxtails
Begin by trimming any excess surface fat from the oxtails using a sharp knife. This ensures a cleaner and less greasy dish. Generously season the oxtails with kosher salt and black pepper on all sides to build flavor.
Brown the Oxtails
Heat the avocado oil in a Dutch oven over medium-high heat. Add the oxtails in batches, searing them on all sides for 2-3 minutes per side to develop a golden crust. Once browned, remove the oxtails and set them aside on a plate.
Sauté the Vegetables
Using the same Dutch oven, sauté the diced onion, bell peppers, celery, and minced garlic until softened—approximately 3-4 minutes. This step enhances the dish by building aromatic flavor.
Incorporate the Flour
Sprinkle the all-purpose flour over the softened vegetables and stir to coat everything evenly. Cook for an additional 1-2 minutes to remove the raw flour taste while creating a thickened base for your sauce.
Add the Liquids and Seasonings
Gradually whisk in the beef broth to ensure a lump-free sauce. Then, stir in the Worcestershire sauce and optional browning sauce, which intensifies the flavor and adds a rich color to the dish.
Simmer with Herbs and Oxtails
Return the seared oxtails to the pot, nestling them into the sauce. Add the bay leaves and thyme sprigs for an herbal aroma. Cover the pot with a lid and transfer it to a preheated oven set at 325°F.
Braise to Perfection
Let the oxtails braise in the oven for 2.5–3 hours until they become tender and fall-off-the-bone delicious. Once done, carefully remove the bay leaves and thyme sprigs.
Skim Fat and Serve
Allow the dish to rest for 15 minutes before skimming excess fat from the surface of the sauce. Add red wine vinegar for a bright and tangy finish, and adjust seasoning with additional salt or pepper if necessary. Serve hot and enjoy!

Notes

Trim Smart: Remove excess fat before cooking for a lighter, flavorful result.
Brown Hot: Make sure to sear the oxtails on high heat for the best caramelization.
Layer Up: Avoid overcrowding the pot—cook in batches for optimal browning.
Simmer Slow: Long, slow cooking results in tender, flavorful meat.
Skim It: A fat separator or spoon makes skimming the fat simple for a cleaner sauce.
Taste Test: Adjust the seasoning to your preference before serving.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 3g
Sodium: 850mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 52g
Cholesterol: 135mg