Perfectly Cooked Oxtails in the Oven: A Simple and Flavorful Recipe

Cooking oxtails in the oven is a great way to achieve tender and flavorful meat. This classic recipe guides you through the steps to create succulent oxtails that are sure to impress your guests or family.

Ingredients

2-3 pounds of oxtails Salt and pepper to taste 2 tablespoons vegetable oil 1 large onion, chopped 2-3 garlic cloves, minced 2-3 carrots, chopped 2-3 celery stalks, chopped 1-2 bay leaves 1 teaspoon thyme (dried or fresh) 1 teaspoon paprika (optional) 4 cups beef broth or enough to cover the oxtails (optional) 1-2 tablespoons tomato paste (optional) Fresh herbs for garnish, such as parsley

Instructions

Preheat the Oven

Preheat your oven to 325°F (163°C).

Season the Oxtails

Pat the oxtails dry with paper towels. Season them generously with salt and pepper.

Sear the Oxtails

In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the oxtails in batches if necessary and sear them until browned on all sides. Remove the oxtails and set them aside.

Sauté the Vegetables

In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Add Seasonings

Stir in the bay leaves, thyme, and paprika if using. If using tomato paste, add it now and cook for another minute.

Deglaze the Pot

Pour in a bit of the beef broth, scraping the bottom of the pot to release any browned bits. This adds flavor to your dish.

Return the Oxtails

Place the oxtails back into the pot. Add enough beef broth to cover the oxtails, about 4 cups or as needed.

Cook in the Oven

Cover the pot with a lid or aluminum foil and place it in the preheated oven. Cook for about 3 to 4 hours or until the oxtails are fork-tender.

Serve

Once done, remove the pot from the oven. Discard the bay leaves. Serve the oxtails with the sauce and vegetables, garnished with fresh herbs. They pair wonderfully with rice, mashed potatoes, or crusty bread.

Tips

For extra flavor, add red wine to deglaze the pot before adding the broth. If you prefer a thicker sauce, remove the oxtails once they are tender and simmer the sauce on the stovetop until it reaches your desired consistency.

Enjoy your delicious oven-cooked oxtails!