What Is Oxtail?
Oxtail is a flavorful cut of beef taken from the tail of the cow. It is known for its rich, gelatinous texture and deep beef flavor, which becomes incredibly tender when slow-cooked. It is commonly used in stews, soups, and braised dishes around the world.
Why Oxtail Is So Popular
- Deep, rich beef flavor
- Becomes fall-off-the-bone tender when slow cooked
- Creates naturally thick, silky gravy
- Perfect for stews and comfort food
Ingredients
For the Oxtail
- 2–3 lbs oxtail pieces
- 2 tablespoons oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
For the Stew Base
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 1 can (14 oz) diced tomatoes
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon Worcestershire sauce
Optional Thickening
- 1 tablespoon cornstarch + 2 tablespoons water
Step-by-Step Directions
Step 1: Season the Oxtail
Pat oxtail dry with paper towels.
Season with salt, pepper, paprika, and garlic powder.
Step 2: Brown the Meat
Heat oil in a heavy pot or Dutch oven.
Sear oxtail pieces on all sides until browned.
Remove and set aside.
Step 3: Cook the Vegetables
In the same pot, add onion, carrots, and celery.
Cook for 5–7 minutes until softened.
Add garlic and cook for 1 minute.
Step 4: Build the Flavor Base
Stir in tomato paste and cook for 2 minutes.
This deepens the flavor of the stew.
Step 5: Slow Cook
Return oxtail to the pot.
Add diced tomatoes, beef broth, bay leaves, thyme, and Worcestershire sauce.
Bring to a boil, then reduce heat.
Cover and simmer:
- Stovetop: 3–4 hours
- Oven: 325°F (163°C) for 3–4 hours
- Slow cooker: 7–8 hours on low
Cook until meat is tender and falling off the bone.
Step 6: Thicken the Gravy (Optional)
Mix cornstarch with water.
Stir into the stew and simmer for 5–10 minutes until thickened.
Step 7: Serve
Remove bay leaves.
Serve hot over:
- Rice
- Mashed potatoes
- Creamy polenta
- Or with crusty bread
Tips for Best Oxtail
- Brown the meat well for deeper flavor
- Cook low and slow for tenderness
- Let it rest before serving for richer taste
- Skim excess fat if needed after cooking
Final Thoughts
Oxtail is a classic comfort food that transforms into a rich, hearty stew when cooked slowly. With its deep flavor and melt-in-your-mouth texture, it is a dish that rewards patience and makes a perfect centerpiece for a satisfying meal.