Braised Oxtail Recipe


Braised Oxtail Recipe

How To Make Braised Oxtail

The low and slow method of cooking for this braised oxtail ensures the tenderest of meats. The flavors come out well-rounded as well!

Prep: 20 mins
Cook: 2 hrs 20 mins
Total: 2 hrs 40 mins


  • 1 tbsp olive oil
  • pound oxtails
  • 1 medium onion, chopped
  • 4 garlic cloves, finely chopped
  • 4 carrots, peeled and cut diagonally into ½-inch pieces
  • 16 fl oz tomatoes, 1 can, diced
  • ¾ cup chicken broth
  • tsp ground ginger
  • ¾ tsp salt
  • ¼ tsp ground cayenne pepper
  • tsp ground allspice


  1. Gather the ingredients.
  2. Heat the oven to 275 degrees F. In a nonreactive 5-quart Dutch oven, heat the olive oil over medium heat until very hot, but not smoking. Brown the oxtails in batches, for 5 minutes per batch. Using a slotted spoon, transfer oxtails to a bowl once they've browned.

  3. Add the onions and garlic to the pan and cook until tender. This takes about 7 minutes.

  4. Stir in the carrots and the tomatoes with their juice.
  5. Add the broth, ginger, salt, ground red pepper, and allspice. Bring to a boil.
  6. Stir in the browned oxtails.
  7. Cover the pot and place it in the preheated oven. Bake until the meat is tender. This will take about 2 hours.

  8. With a slotted spoon, transfer oxtails to a warm platter. Skim and discard fat from pot liquid. Pour juice over meat and serve. Enjoy!


  • Sugar: 7g
  • :
  • Calcium: 127mg
  • Calories: 1078kcal
  • Carbohydrates: 15g
  • Cholesterol: 437mg
  • Fat: 57g
  • Fiber: 4g
  • Iron: 17mg
  • Monounsaturated Fat: 27g
  • Polyunsaturated Fat: 2g
  • Potassium: 576mg
  • Protein: 125g
  • Saturated Fat: 22g
  • Sodium: 1417mg
  • Vitamin A: 11230IU
  • Vitamin C: 26mg
Nutrition Disclaimer
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