🍖 How to Cook Oxtail: Why Oxtail Deserves More Love
Oxtail might sound unusual, but it’s one of the most flavor-packed, tender cuts you can cook. Once considered a humble ingredient, oxtail is now a gourmet favorite across cultures—from Caribbean stews to Korean soups and Italian ragùs.
This guide will show you how to turn this gelatin-rich cut into a deeply savory, fall-off-the-bone stew that warms the soul.
🥩 What Is Oxtail?
Oxtail is, quite literally, the tail of the cow. It contains bones, marrow, connective tissue, and meat—which makes it ideal for slow-cooked dishes like stews and braises.
When cooked low and slow, the collagen melts into the broth, creating an ultra-rich, silky texture and complex, beefy flavor.
🛒 What You’ll Need
Ingredients:
2–3 lbs oxtail (cut into segments)
2 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tbsp tomato paste
1 cup red wine (optional)
4 cups beef broth
2 bay leaves
1 sprig rosemary or thyme
Salt and pepper to taste
📝 Optional add-ins: potatoes, beans, or root vegetables
🔥 Step-by-Step: How to Cook Oxtail Stew
✅ 1. Brown the Oxtail
Heat oil in a large pot or Dutch oven. Brown the oxtail pieces on all sides. Set aside.
✅ 2. Sauté the Vegetables
In the same pot, sauté onion, carrots, celery, and garlic until softened. Add tomato paste and stir for 1–2 minutes.
✅ 3. Deglaze with Wine (Optional)
Pour in red wine to deglaze the pot, scraping up the browned bits. Let it reduce by half.
✅ 4. Add Broth & Seasonings
Return oxtail to the pot. Add beef broth, bay leaves, rosemary, salt, and pepper.
✅ 5. Slow Cook
Simmer covered on low heat for 3.5 to 4.5 hours, or until the meat is tender and falling off the bone.
🕑 Alternative: Use a slow cooker (6–8 hours on low) or a pressure cooker (45–60 minutes)
🥣 Serving Suggestions
Over creamy mashed potatoes
With steamed white rice or polenta
Alongside crusty bread to soak up the broth
You can also shred the meat and use it for tacos, pasta, or even ravioli filling.
🧠 Tips for Success
Trim excess fat before cooking to reduce greasiness
Chill and skim fat after cooking for a cleaner broth
Use bone-in oxtail for maximum flavor and gelatin content
Cook low and slow—no shortcuts!
❓ FAQ: Oxtail Cooking Questions
Is oxtail beef or pork?
Oxtail comes from beef (cow tail). It’s commonly cut into segments with bone, marrow, and meat.
Do you have to brown oxtail first?
Yes, browning develops deep flavor and improves the stew’s richness.
Can I make oxtail in a slow cooker?
Absolutely. Sear the meat first, then cook in the slow cooker on low for 6–8 hours.
What’s the best wine for oxtail stew?
Dry red wines like Cabernet Sauvignon or Merlot complement oxtail well.
How do I thicken oxtail stew?
Simmer uncovered at the end to reduce, or mash some vegetables into the broth for natural thickness.
📣 CTA: Ready to Master This Underrated Cut?
If you’re tired of bland beef and looking for bold, comforting flavor, oxtail is your new secret weapon.
👉 Want to explore more slow-cooked dishes? Visit our Meat Cooking Guides
👉 Curious about other underrated cuts? Don’t miss our Beef Cuts Glossary