Learning how to cook oxtail in the oven is a fantastic way to make a rich, comforting meal. This method turns a tough cut into something incredibly tender and flavorful with minimal hands-on effort.
Oxtail might seem intimidating, but it’s really simple. The oven does most of the work for you. You just need a bit of patience for the long, slow cooking time. The result is fall-off-the-bone meat in a deeply savory sauce. It’s perfect for a special weekend dinner.
This guide will walk you through everything you need to know. We’ll cover choosing the best oxtail, essential preparation, and the step-by-step cooking process. You’ll also get tips for serving and storing your delicious creation.
How To Cook Oxtail In The Oven
This is the core method for braising oxtail to perfection. Braising means browning the meat first, then cooking it slowly in liquid. This technique breaks down the tough connective tissue, resulting in that amazing tenderness.
What You’ll Need: Ingredients & Equipment
First, let’s gather everything. Having it all ready makes the process smooth and enjoyable.
Ingredients:
- 4–5 pounds of oxtail, cut into segments
- 2 tablespoons high-heat oil (like vegetable or avocado oil)
- 1 large onion, chopped
- 2 medium carrots, chopped
- 3 celery stalks, chopped
- 4–5 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine (like Cabernet Sauvignon or Merlot)
- 4 cups beef broth (low-sodium is best)
- 1 can (14 oz) diced tomatoes
- 2–3 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
Essential Equipment:
- A large, heavy oven-safe pot or Dutch oven (this is crucial)
- Tongs
- Wooden spoon
- Kitchen twine (optional, for tying herbs)
Step-by-Step Cooking Instructions
Follow these steps carefully for the best results. Don’t rush the browning step—it builds the foundation of flavor.
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Pat the oxtail pieces completely dry with paper towels. This is key for getting a good sear. Season them generously on all sides with salt and pepper.
- Brown the Oxtail: Heat the oil in your Dutch oven over medium-high heat. Working in batches, add the oxtail pieces. Don’t crowd the pot. Sear them for 3-4 minutes per side until they develop a deep brown crust. Transfer them to a plate and set aside.
- Cook the Vegetables: In the same pot, add the onion, carrot, and celery. Cook for 5-7 minutes, stirring often, until they soften. Add the garlic and tomato paste. Cook for another minute until fragrant.
- Deglaze the Pot: Pour in the red wine. Use your wooden spoon to scrape up all the browned bits stuck to the bottom of the pot. This is called “fond,” and it’s packed with flavor. Let the wine simmer and reduce by half, about 3-4 minutes.
- Combine and Braise: Add the beef broth, diced tomatoes, thyme, and bay leaves. Stir everything together. Carefully return the seared oxtail pieces to the pot, submerging them in the liquid as much as possible. Bring the liquid to a gentle simmer.
- Oven Time: Once simmering, cover the pot with its lid. Carefully transfer it to your preheated oven. Let it cook for 3 to 3.5 hours. The oxtail is done when the meat is extremely tender and pulls away from the bone easily.
Finishing and Serving Your Oxtail
When the oxtail is done, you have a couple of options for the sauce. It will be delicious but may be a bit greasy or thin.
For a richer sauce: Carefully remove the oxtail pieces to a serving platter and tent with foil. Skim excess fat from the surface of the sauce with a spoon. If you want a thicker sauce, you can simmer it on the stovetop for 10-15 minutes until it reduces. Alternatively, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the simmering sauce until it thickens.
Great Serving Ideas:
- Over creamy mashed potatoes or polenta.
- With buttered egg noodles or rice to soak up the sauce.
- Alongside a simple green vegetable, like steamed green beans or roasted broccoli.
Choosing and Preparing Your Oxtail
Starting with good quality oxtail makes a difference. Here’s what to look for.
Try to find oxtail pieces that are similar in size. This helps them cook evenly. The pieces should have a good ratio of meat to bone and fat. A deep red color is a good sign of freshness. Sometimes you might need to ask your butcher to cut a whole oxtail into segments for you.
Before cooking, there’s not much prep needed. Just ensure they are dry. Some recipes suggest soaking them in cold water for an hour to remove some blood, but this isn’t strictly necessary if you’re browning them well.
Why Low and Slow Cooking Works
Oxtail is full of collagen, a tough connective tissue. Collagen needs time and low heat to melt. When it melts, it turns into gelatin. This gelatin makes the meat incredibly succulent and also thickens the cooking liquid into a luxurious sauce. A high oven temperature would just make the meat tough and dry.
Common Variations and Flavor Twists
The basic recipe is very adaptable. You can change the flavors to suit your taste.
- Asian-Inspired: Use soy sauce, star anise, and a bit of brown sugar in the braising liquid. Substitute some of the broth with water.
- Caribbean-Style: Add allspice berries, scotch bonnet pepper (whole, for flavor not heat), and butter beans in the last 30 minutes of cooking.
- Italian Flair: Use white wine instead of red, and add rosemary and a Parmesan rind to the pot.
Feel free to experiment with root vegetables. Parsnips, turnips, or potatoes can be added about 1.5 hours before the cooking time is finished so they don’t turn to mush.
Storing and Reheating Leftovers
Oxtail often tastes even better the next day. The flavors have more time to meld together.
Let the oxtail cool completely. Store it in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Thaw it overnight in the fridge before reheating.
To reheat, place the oxtail and sauce in a pot over low heat. Add a splash of water or broth if the sauce seems too thick. Gently warm it, stirring occasionally, until heated through. You can also reheat single portions in the microwave.
Troubleshooting Common Issues
Even with a simple recipe, things can sometimes go a little off track. Here’s how to fix common problems.
The meat is tough: It hasn’t cooked long enough. Simply return it to the oven and check it every 30 minutes until it becomes tender. The total time can vary based on the size of the pieces.
The sauce is too thin: Remove the oxtail and simmer the sauce on the stovetop to reduce it. You can also use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) to thicken it quickly.
The dish is too greasy: Oxtail is a fatty cut. The best way to fix this is to chill the whole pot after cooking. The fat will rise and solidify on top, making it easy to remove before reheating.
Frequently Asked Questions (FAQ)
How long does it take to cook oxtail in the oven?
It typically takes between 3 to 3.5 hours at 325°F. The exact time depends on the size of the oxtail pieces. It’s done when the meat is very tender and easily pulls from the bone.
Can I cook oxtail without browning it first?
You can, but you shouldn’t skip this step. Browning creates a complex, deep flavor through the Maillard reaction. It’s worth the extra few minutes for a much tastier final dish.
What’s a good substitute for red wine in the recipe?
You can use additional beef broth, a dark beer, or even a non-alcoholic substitute like grape juice mixed with a little vinegar. The wine just adds acidity and depth, but the broth will still make a tasty sauce.
Is oxtail actually from an ox?
Historically, yes. Today, “oxtail” usually refers to the tail of cattle (beef), regardless of the animal’s gender. It’s widely available in most supermarkets with a good meat counter.
Why is my oxtail so bony?
Oxtail is mostly bone and connective tissue, which is why it needs long cooking. The reward is the small amount of meat is incredibly flavorful and the marrow from the bones enriches the sauce.
Can I make oxtail in a slow cooker?
Absolutely. Follow steps 1-4 to brown the meat and vegetables on the stovetop. Then transfer everything to your slow cooker and cook on LOW for 8 hours. The flavor is excellent, though the sauce might be thinner.
Final Tips for Success
Here are a few last pieces of advice to ensure your oxtail turns out perfectly every time.
- Use a heavy pot like a Dutch oven. It distributes heat evenly and prevents hot spots that could burn.
- Don’t skip preheating the oven. A consistent temperature from the start is important for even cooking.
- Be patient. The long, slow cook is non-negotiable for tender oxtail. Trying to speed it up with higher heat will ruin the texture.
- Taste the sauce before serving. After the long cook, you will likely need to adjust the seasoning with a bit more salt and pepper.
Cooking oxtail in the oven is a simple process that yields impressive results. It’s a classic technique that turns an economical cut into a truly special meal. With this guide, you have all the information you need to make a fantastic pot of braised oxtail for your family and friends. The rich, hearty flavors are sure to become a favorite in your home.