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Wow. All I can say. It was so Tender and delicious. Served over rice. Was skeptical about making because the lengthy process but was well rewarded for my time. Thanks.
Can this be made in a pressure cooker? At least to speed up the cooking portion perhaps?
Hi Nadine, I haven’t made this in a pressure cooker, but if you do, please let us know how it turns out for you!
Made this last week and it was a massive hit. I made your braised short ribs last year, so I knew there were things I wanted to tweak since this recipe is so similar. I added 2 tablespoons of chili flakes to give it a mild kick (it worked!) and also added a half cup of nuoc cham (Vietnamese dipping sauce) before allowing it to simmer to give the broth an additional subtle layer of flavor.
I kept the oxtail whole when I served it. I served it over your colcannon recipe and drizzled the gravy over the whole thing. It was heavenly. My boyfriend gnawed the bare bones like a man possessed and beamed out with delight when I said he could bring the leftovers to lunch the next day.
Thank you for the recipe. I love your site and rave about it all the time to friends and family.
Clean the meat first by soaking in vinegar for a few minutes. This also helps to break down the proteins in the meat. If you feel the meat isn’t getting tender quick enough while cooking, you can add some white or red wine vinegar to the pot but not too much, like a tablespoon. Before I brown the meat, I melt some duck fat in the pan and fry some sliced shallots, sliced scallions and sliced scotch bonnet peppers. Then I flour and brown the meat in the pan with those veggies. While it’s cooking I add a decent amount of Worcestershire sauce to the pot. I also add Sriracha for some more heat and a slight sweetness. Also, you gotta add at least a bay leaf or two to the pot.
why ever would you remove the bones? They are so succulent and juicy. There are restaurants charging $30 a pop for the marrow
fabulous recipe – I cook oxtail often and this is one of the best.
just need to ask – why the two amounts of oil in the recipe?
That was a typo, thanks for the catch!
Saw the picture and had to give it a try. Absolutely the best dish ever …. Didn’t tell the kids what it was (picky eaters) and they enjoyed. Definately doing this again :o)
Mmmmm… we West Indians love our oxtails. We usually braise it with carrots and potatoes and serve it with rice and peas or plain white rice. This dish looks delicious and I will definitely try it.
Another fantastic recipe! Thanks so much Elise. I doubled the batch, one half I simmered on the stove, the other half I put in the oven at 350 degrees, both for 3 hours. I covered both dutch ovens with their lids.
I found that the batch from the oven came out a lot more tender than the batch that simmered on the stove. Also, the glaze tasted a lot richer and more concentrated. I definitely recommend the oven method.
wonderful recipe, thank you! made it last night and it was heaven, absolute heaven.
We’ve recently come to LOVE oxtails, and everyone thinks we’re very strange.
This is my favorite current recipe: http://lollingabout.wordpress.com/2011/12/16/foodie-friday-chinese-braised-oxtail/
but I’ll have to try yours!
Thank you for bringing back such great memories. My grandma used to cook oxtails similar to this. I remember she told me to always let the meat sit overnight, it would be doubly good the next day. I don’t think she used wine, I believe hers was tomato based. Still, thanks for the recipe!
Are the cartilage caps to be removed in order to be consumed or to remove the meat?
The cartilage caps are hard, you don’t want to eat them, but they can easily come off with the meat as you strip the meat from the bones, and end up with the meat. So look for them and make sure you discard them with the bones. ~Elise
I love oxtail and here in Provence it is often served in a stew with Pot au feu or some such and its not cheap as it is in UK.
Love the look of this and was eying up some oxtail at the butchers just the other day, will have to get some toute suite and try this recipe.
Thanks for the recipe, Elise. I grew up in the Caribbean and Oxtail is really popular. I’m used to eating Oxtail in a brown stew but I’d love to try your take on it. For a super Caribbean-style Oxtail recipe, check out this one: http://caribbeanpot.com/savory-oxtail-in-a-rich-and-thick-gravy/
That looks great, thanks Dawn! ~Elise
I used to get oxtail stew at a soul food restaurant when I lived in Texas.
It was very delicious. This looks better though.
Could the slow cooking part be done in a crock pot?
Yes, the slow cooking part could easily be done in a slow cooker. ~Elise
mmMMmmmmMMMM! Those look incredibly tasty!
It’s kind of a shame that people have “discovered” oxtails – you used to be able to get them for free, and now they’re like $6/lb. However, they are totally worth it! They top my list of 3 favorite “variety” meats, along with tongue and heart.
Yum! For some reason you can’t get beef short ribs in Sweden. I have yet to figure out where that part of the cow goes, but you don’t seem to be able to buy it. I hadn’t thought about oxtails instead. Thank you for the inspiration!
so funny – after reading the comment above about airplane stew, I realized that we had this all the time growing up too, but we were picky eaters, so our parents never told us they were oxtails – EWWWW!! I loved it though, and will definitely be making this. I think I will be leaving the meat on the bones, though, as my parents did. Elise, just wondering if you used the bones in your picture for anything else – a lovely necklace, perhaps? (Just kidding – was wondering if you used them for stock or something)
Hmm, maybe a skeletal biology lesson? I bet the neighbor kids down the street would think it cool to reconstruct the tail bones with some wire. Can’t make stock with them, they’ve already cooked so long, all the goodness has come out of them and into the braising liquid. ~Elise
Oh my-I live in a rural area and can’t get past what cow tails look like with caked on mud and worse. It may be delicious but I can’t think of eating that part of a steer.
I don’t see how oxtails are any different in that respect from rump roast or beef shanks. ~Elise