This oven slow-cooked braised oxtail recipe is the kind of meal that makes your whole house smell incredible for the whole day. Rich, deeply savory, and so tender that the meat basically slides off the bone. If you love beef oxtail, you need to try this. You only need a few ingredients and a few hours to get the most perfect dish.
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I tested this a few times to get the balance right between the tomato, the wine, and the dark soy. That splash of dark soy is the move. It deepens the color of the braising liquid and adds a savory richness that you just can't get from salt alone. Once you try it, you'll put dark soy in every braise you make.
I love braised beef. Here are a few musts - you need to check out. Beef Kaldereta (I used oxtail for this), Asian Braised Chuck - this one is quicker, all done in the pressure cooker, and if you have leftover salsa, make this Slow Cooked Salsa Beef Pot Roast.
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How to make braised oxtail (VIDEO)
How to make (PICTURES)
The method here is straightforward: sear the meat hard to get that golden crust, then let the oven do the heavy lifting. Three hours covered, one hour uncovered. That last hour without the lid is what reduces the braising liquid into a thick, glossy gravy. Do not skip it.
- Step 1: Soak the oxtail in a large bowl of cold water for 30 minutes. This draws out impurities and blood from the meat. Drain and pat completely dry with paper towels. In a large bowl, combine the oxtail with salt and pepper, tossing to coat evenly. Dust lightly with flour and shake off any excess.
- Step 2: Heat a generous drizzle of neutral oil in a large Dutch oven over medium-high heat. Working in batches, sear the oxtail for 3 to 4 minutes per side until deeply golden brown. Do not crowd the pot. Remove the seared pieces and set aside. Get rid of the excess fat from the pot, leaving just a thin layer. Return all the seared oxtail to the Dutch oven.
- Step 3: Add the diced onion, crushed tomatoes, white wine, water, Better Than Bouillon, dark soy sauce, and a big handful of fresh thyme. Give it a gentle stir. Cover the pot with a lid and place it in the oven. Braise at 325°F for 3 hours. After 3 hours, remove the lid and continue cooking uncovered for 1 additional hour. This reduces the braising liquid into a thick, rich gravy.
- Step 4: Remove from the oven. Skim off any excess fat from the surface. Serve hot with mashed potatoes or white rice.
What to serve
- Mashed potaotes
- Rice
- Roasted veggies
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Slow Cooked Braised Oxtail
Ingredients
Equipment
Method
- Soak the oxtail in a large bowl of cold water for 30 minutes. This draws out impurities and blood from the meat. Drain and pat completely dry with paper towels.8 pounds oxtail
- In a large bowl, combine the oxtail with salt and pepper, tossing to coat evenly. Dust lightly with flour and shake off any excess.2 tablespoon salt, 2 tablespoon black pepper, 1 cup all-purpose flour
- Preheat your oven to 325°F.
- Heat a generous drizzle of neutral oil in a large Dutch oven over medium-high heat. Working in batches, sear the oxtail for 3 to 4 minutes per side until deeply golden brown. Do not crowd the pot. Remove the seared pieces and set aside.Neutral oil
- Pour off most of the excess fat from the pot, leaving just a thin layer.
- Return all the seared oxtail to the Dutch oven. Add the diced onion, crushed tomatoes, white wine, water, Better Than Bouillon, dark soy sauce, and a big handful of fresh thyme. Give it a gentle stir.1 white onion, 2 cans, 2 cups white wine, 1 cup water, 1 tablespoon Better Than Bouillon Beef Base, 1 tablespoon dark soy sauce, A large handful of fresh thyme
- Cover the pot with a lid and place it in the oven. Braise at 325°F for 3 hours.
- After 3 hours, remove the lid and continue cooking uncovered for 1 additional hour. This reduces the braising liquid into a thick, rich gravy.
- Remove from the oven. Skim off any excess fat from the surface. Serve hot with mashed potatoes or white rice.
Notes
- Dry the meat really well before searing. Moisture is the enemy of a good sear. Pat those pieces dry until there's no water left on the surface. If they're wet, they'll steam instead of brown.
- Sear in batches and be patient. I know it's tempting to throw it all in at once. Don't. Crowding the pan drops the temperature and you'll end up with grey, steamed meat instead of that gorgeous golden crust. The crust is where the flavor is.
- That last uncovered hour is not optional. After testing this multiple times, I found that skipping the uncovered hour leaves you with a watery, thin braising liquid. The uncovered hour concentrates everything into a thick, glossy sauce that coats the meat beautifully.
- Make it the day before. This beef oxtail is genuinely better the next day. Reheat it low and slow on the stovetop, and the sauce will be even more concentrated and delicious.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for braised oxtail
Do I have to soak the oxtail before cooking? It's highly recommended. Soaking in cold water for 30 minutes draws out blood and impurities, which gives you a cleaner, clearer braising liquid and a less gamey flavor. Don't skip it.
Why is my braised oxtail tough? Not enough time. Beef oxtail needs low, slow heat to break down the collagen and connective tissue properly. If it's still tough at the 3-hour mark with the lid on, give it another 30 minutes before removing the lid to reduce.
Can I make this in a slow cooker? Yes. Sear the oxtail and sauté the onion on the stovetop first, then transfer everything to a slow cooker. Cook on low for 8 to 10 hours or high for 4 to 5 hours. You won't get the same reduced sauce, so remove the lid for the last 30 minutes on high to thicken it.
Can I use red wine instead of white wine? Absolutely. My rule is any wine you drink is what you should use.
What cut is oxtail exactly? Oxtail is the tail of the cow, cut into cross sections. It's a tough, collagen-rich cut that becomes incredibly tender and gelatinous when braised low and slow. The gelatin in the bones is what makes that sauce so thick and silky.
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