Most Tender Oxtail Ever

 Slow-cooked to perfection, this
 oxtail turns silky and fall-off-the-bone in a bold, aromatic gravy. A cozy, luxurious dinner with minimal hands-on time.

Serve with mashed potatoes, rice, or crusty bread to catch every drop.

Table of Contents

    Recipe Details
    Ingredients
    Step-By-Step Instructions
    Expert Tips & Variations
    Serving Suggestions
    Storage & Reheating
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Recipe Details

Author:tinsuf

Category: Main Course

Cuisine: Global



Prep: 15 minutes

Cook: 3 hours 30 minutes

Total: 3 hours 45 minutes

Yield: 4–6 servings


Ingredients

    1 kg oxtail, cut and trimmed
    1 cup red onion, diced
    1 1/2 Tbsp garlic, minced
    2 Tbsp tomato paste
    2 cups beef broth (or water + bouillon)
    2 Tbsp Worcestershire sauce
    1 tsp smoked paprika
    1 tsp dried thyme
    2 bay leaves
    Kosher salt & black pepper, to taste
    2 Tbsp olive oil
    Fresh parsley, chopped (garnish)

Step-By-Step Instructions


    Season: Pat oxtail dry; season well with salt and pepper.
    Sear: Heat oil in a Dutch oven over medium-high. Brown oxtail on all sides (2–3 minutes per side). Remove.
    Sauté aromatics: Add onion; cook until soft (~5 minutes). Stir in garlic for 1 minute.
    Build sauce: Stir in tomato paste, paprika, and thyme. Add broth and Worcestershire; scrape up browned bits.
    Braise: Return oxtail and any juices; add bay leaves. Cover and simmer gently on low 3–3 1/2 hours until ultra-tender and sauce is glossy and thick. (

     Slow cooker: LOW 8 hours.)
    Finish: Skim excess fat if desired; remove bay leaves. Adjust seasoning, garnish with parsley, and serve hot.

Expert Tips & Variations

    Degrease: Let the pot rest 5 minutes and spoon off fat, or chill and remove solidified fat before reheating.
    Veggie boost: Add carrots and celery during the braise for a stew-like finish.
    Heat: A pinch of chili flakes or Scotch bonnet (to taste) brings gentle warmth.
    Wine option: Replace 1/2 cup broth with dry red wine for deeper flavor.
    Oven braise: After searing, cover and bake at 325°F (165°C) for ~3 hours.

Serving Suggestions

Perfect over creamy mashed potatoes, buttered rice, egg noodles, or with crusty bread. For a Caribbean touch, serve with steamed white rice and sweet fried plantains.

Cream cheese frosting


Storage & Reheating

Refrigerate: Airtight up to 4 days. Freeze: Up to 3 months. Reheat: Gently on the stovetop until piping hot.
Recipe by tinsuf • Share your plate and tag us!