Oven Braised Oxtails
If it’s braised, I’m all for it. There is something about how easy it is, how good the kitchen smells, and how amazingly tasty these oxtails are when all is said and done.I start with searing seasoned oxtails, sautéing the veggies, and then building the rich braising liquid. I have many ways of preparing oxtails, but after perfecting this method, this is my go-to recipe. Walk with me as I share how I make the best braised oxtails.
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Recipe Overview
- Dish: Braised oxtails
- Flavor profile: Beefy, herb-forward, deep and comforting
- Method: Sear on stovetop + oven braise
- Oven temp/time: 350°F for 2 1/2 hours
- Skill level: Beginner-friendly (just take your time with the sear)
- Best for: Sunday dinner, holidays, meal prep, cozy comfort meals
- Standout tip: Brown the oxtails well and scrape the pot when you add the wine—those browned bits are your gravy flavor.
Why You’ll Love This Recipe
These braised oxtails are not just a comfort food treat, but it’s a culinary delight. You’ll love these for the restaurant-style flavor make at home in your own kitchen. They’re tender and tasty. They’re perfect for making ahead of time and very easy to reheat for later.
Key Ingredients
Full recipe list with measurements are in the recipe card below.
- Oxtails: About 2 pounds—choose pieces with a good meat-to-bone ratio.
- Onion + garlic: Builds a flavorful base for the braise.
- Bell peppers (red + yellow): Adds sweetness and depth.
- Baby carrots: Braise beautifully and soak up the gravy.
- Tomato paste: Adds color and richness to the sauce.
- Worcestershire sauce: Boosts the savory “umami” flavor.
- Beef stock: Creates that slow-braised, beefy gravy.
- Red wine: Helps deglaze the pot and adds depth (it cooks down).
- Thyme + rosemary: Gives that classic braised fla
Substitutions & Variations
- No red wine? Replace the 1 cup wine with more beef stock.
- Want it more flavor? Add a little extra black pepper or cayenne pepper at the end after tasting.
- More vegetables: You can add more carrots if you like—this gravy can handle it.
- Prefer a thicker gravy? After braising, simmer uncovered on the stovetop to reduce the sauce.
Tools You Will Need
- Dutch oven with lid (or a heavy oven-safe pot)
- Tongs
- Large spoon/spatula
Watch Me Make Braised Oxtails
Instructions
Step 1: Season the Oxtails
Make sure you have cleaned and dried your oxtails. Using 1 Tbsp of Olive oil, generously coat the oxtails. After you coated with oil, season them with the onion powder, salt, and black pepper. Make sure each piece is well seasoned.
Step 2: Sear the Oxtails
Using medium heat, bring a Dutch oven to temperature. Add the remaining 2-1/2 Tbsps of olive oil to the pan then sear the oxtails. Sear the oxtails in batches if you are preparing several. Once seared, remove them from the pan and set them aside until later.
Step 3: Sauté the vegetables
Add the onion, yellow bell pepper and red bell peppers to your Dutch oven and saute for 2 minutes. After 2 minutes add the garlic and continue sauteing for an addition minute until the garlic is just fragrant.
Step 4: Add Wine and Tomato Paste
Add the wine and tomato paste and mix well.
Step 5: Return Oxtails and Add Beef Stock
Return the oxtails to your Dutch oven then pour in the beef stock. Add the carrots, rosemary, and thyme then bring the liquid to a boil. Cover, then transfer to the preheated oven and cook for 2-1/2 hours.
Step 6: Oven Braise
After 2-1/2 hours remove from the oven and serve.
What to Serve With It
Braised oxtails goes great with rice, potatoes and grits. White rice or dirty rice pair great with this recipe. Add some collard greens and cornbread and you will have a perfect comfort plate.
Store and Reheat
How to Store in the Refrigerator
- Refrigerate in an airtight container for up to 4 days.
Storing in the Freezer
- Freeze oxtails in the gravy for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Ready to Reheat
Microwave: Reheat in intervals making sure to stir to ensure even heating.
Stovetop (preferred method): Warm on low temperature, stirring occasionally.
Pro Tips
- Sear in batches. Crowding the pot steams the meat instead of browning it.
- Scrape the bottom of the pan when adding the wine/stock. That’s where your best flavor is hiding.
- Keep it at a gentle simmer before moving to the oven.
- Let it rest 10 minutes after baking so the gravy settles and thickens slightly.
FAQ
No. You can omit it and increase the amount of beef stock by 1 cup. The flavor will be slightly different but delicious still.
Oxtails cook best low and slow. They are done when the meat is fork tender and pulls away from the bone easily.
Yes. Make sure to freeze them in the gravy to keep them moist upon thawing.
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Braised Oxtails
Ingredients
- 2 lbs oxtails
- 3 1/2 Tbsp olive oil divided
- 1/2 onion sliced
- 3 cloves garlic minced
- 1/2 red bell pepper sliced
- 1/2 yellow bell pepper sliced
- 12 baby carrots
- 2 tsp onion powder
- 2 tsp salt plus more to taste
- 2 tsp black pepper plus more to taste
- 1 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 2 1/2 cups beef stock
- 1 cup red wine
- 2 sprigs thyme
- 1 sprig rosemary
Method
- Pat oxtails dry and season with salt, pepper, and onion powder.
- Heat oil in Dutch oven over medium-high. Sear oxtails on all sides until browned. Remove.
- Sauté onion and bell peppers 2minutes. Add garlic 1 minute.
- Add red wine, scrape pot, and simmer 2 minutes.
- Add beef stock, tomato paste, and Worcestershire. Return oxtails.
- Add the carrots, thyme, rosemary.
- Bring to a gentle simmer. Cover and bake at 350°F for 2 1/2 hours until tender.
