If you’re craving something hearty and fulfilling this is the dish for you. Slow braising this humble cut of meat is going to turn this oxtail into a rich, succulent and oh so tender dish. It’s an easy meal to make and it’s sure to impress your friends and family.

We’re treating the oxtail in a similar way to my Red Wine Braised Short Ribs – if you like those, definitely give this a try!

What is Oxtail?

Oxtail has been used in cooking for centuries across various cultures worldwide. It was traditionally seen as a less desirable cut of meat but it’s definitely growing in popularity and is considered a delicacy in some cuisines. 

It’s usually sold in thick round cuts (your butcher should cut them into steaks if you ask them!)

Oxtail is known to be quite a tough cut of meat but MAGIC happens when you slow braise it. I’m talking fall of the bone tender. Sooo succulent and it has such a deep and rich flavour.

Why use Flour for Dredging the Braised Oxtail?

The flour is going to help for a couple reasons:

1. It will help us get a nice, golden brown crust on the oxtail as we sear them
2. It will help thicken the sauce

How to make Braised Oxtail:

Let’s dig into the recipe!

Step One:

Pat dry the oxtail and trim off any excess fat to your liking. Get a bowl of flour, season with salt, and dredge the meat in the flour until coated and shake off the excess.

Step Two:

In a dutch oven pot over medium heat, add some oil and sear the oxtail on all sides, until golden brown. Remove and set to the side.

Step Three:

In the same pot, add chopped leeks, celery, carrots, onion and garlic. Sautée for about 5 minutes until softened.

Step Four:

Add tomato paste and stir for another few minutes. Add some red wine, nestle the oxtail back inside the pot, and add beef stock until the meat is just covered.

Step Five:

Bring to a bubble, skim off any foam and discard, add some tied up herbs (I like using a bay leaf, fresh thyme and rosemary), then cover and place into the oven for 3-4 hours, stirring every hour.

Step Six:

The meat will be super tender! Remove the herbs and serve with the braised veggies over some polenta with a side of asparagus. Option to blend up the sauce with the veggies for a thicker sauce at the end!

Slow Cooker/Pressure Cooker Instructions:

Pressure Cooker Method

The pressure cooker dramatically speeds up the cooking process, making it a great option if you’re short on time.

1. Prep the Oxtail: Follow the original recipe’s preparation steps – pat dry, trim, season, and dredge the oxtail in flour.
2. Searing: Use the sauté function of your pressure cooker to sear the oxtail pieces on all sides until golden brown. Remove and set aside.
3. Sauté Vegetables: In the same pot, sauté the leeks, celery, carrots, and garlic.
4. Deglaze and Combine: Add the tomato paste and red wine to deglaze the pot, scraping up any browned bits. Return the oxtail to the pot and add enough beef stock to cover.
5. Pressure Cook: Seal the pressure cooker and set it to cook on high pressure for about 45 minutes to 1 hour.
6. Release Pressure and Serve: Allow the pressure to release naturally for about 15-20 minutes before opening the lid. Remove the herbs, and the oxtail should be tender and ready to serve over the polenta with asparagus.

Slow Cooker Method

The slow cooker allows for a “set it and forget it” approach, slowly tenderizing the meat over several hours.

1. Prep the Oxtail: As with the pressure cooker method, prepare and sear the oxtail following the original recipe’s instructions.
2. Sauté Vegetables: You may want to do this step in a separate pan before adding them to the slow cooker, as most slow cookers don’t have a sauté function.
3. Combine in Slow Cooker: Place the seared oxtail and sautéed vegetables in the slow cooker. Add the tomato paste, red wine, and enough beef stock to cover.
4. Slow Cook: Set the slow cooker on low and cook for about 6-8 hours, or on high for 3-4 hours, until the meat is tender and falls off the bone.
5. Final Touches: Remove the herbs before serving. The slow cooking process should make for a tender oxtail and a flavorful broth.

Red Wine Suggestions:

Daou Cabernet Sauvignon 

Bonanza Cabernet Sauvignon

Line 39 Cabernet

Corvelia Cabernet (Trader Joe’s)

How to Store the Braised Oxtail:

• Storage: Cool to room temperature, then refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
• Reheating: Gently reheat in a pot over low heat, adding a splash of stock or water if needed.