Slowly Braised Oxtail

Slowly Braised Oxtail

This soul food is one of the best stew dishes out there.  The tender meat and collagen rich gravy just makes me salivate just but imagining it. I know for some using oxtails is weird and yucky but trust me if you try this recipe it would change how you look at it, it will be an eye-opener and might be addicted to it. In my own opinion this meat cut is underrated, for me this is the most tasty and succulent part of the beef.

The good part is that you can replace any beef stew dish with this cut and you will notice the difference. The bad part is that it will take a lot of time making it tender, roughly two to three hours. That three hours though is worth the wait, any recipe you replace with this one would be even more tasty, rich and thick. But before that try this easy classic first and let me know your thoughts.


2 kg oxtails
2 carrots, roughly chopped
2 parsnips, roughly chopped
1 turnip, roughly chopped
2 onions, finely chopped
6 cloves garlic, minced
3 tbsp tomato paste
3 cups beef stock
3 cups water
1 tsp dried thyme
2 pcs bay leaves
freshly ground black pepper


1. Season oxtails with salt and pepper.
2. In a large pot add oil, turn heat on high then brown oxtails. Once browned remove oxtails then set aside.
3. Bring heat to medium then sauté garlic and onions, once onions are soft add tomato paste, beef stock, water, dried thyme and bay leaves. Bring it to a boil.
4. Add the oxtails into the pot bring back to a boil then simmer in low heat for 1 1/2 hour.
5. Add carrots, parsnips and turnips then simmer for 45 minutes hour or until oxtails are very tender
6. Season with salt and freshly ground black pepper

Slowly Braised Oxtail Wide

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18 thoughts on “Slowly Braised Oxtail

  1. Thanks for posting this recipe! I have been wanting to make an oxtail stew for a while now but I wasn’t sure how to prepare it. I’ll be following your recipe! This may be a silly question, but my butcher sells the oxtail in one big piece (I imagine that’s the way it’s supposed to come?), do I put it like that in the stew or is there a way to cut it up in smaller pieces?

  2. Hate to tell you I do not believe this to belong to the US! Well, shall we say I ate it many times a month in Europe and have continued to do so in Australia: absolutely delicious even if one has to curtail one’s intake because of the high cholesterol intake!

  3. Haven’t had oxtail stew in quite a while. I grew up on it (Puerto Rican household), and I don’t understand how people can think it’s a weird cut of meat. It’s not organ meat or anything, it’s just the tail. And it’s delicious.

  4. I am a new here and Thanks for this recipe. I am so much interested to try this oxtail recipe. In fact I already gathered the ingredients but I have not found parsnips and turnips here at Clovis, CA, so I just bought the potatoes instead. Will it be a good substitute for parsnips and turnips. Will the taste change.

  5. Thank you so much for your reply. I am from Cebu city and I have not seen nor use parsnips. However, I have already found and bought turnips yesterday (which is singkamas, am I right?), what if I will omit parsnips instead (coz it’s hard to find here at Clovis and even in Fresno), will the taste still changes.

  6. Though I omitted the parsnips in your recipe, the Braised Oxtail was sooooooo delicious and extra superb jud kaayo. Likewise, I planned to cook your Chinese Braised Beef but is the taste be okay if I will use the ALLSPICE instead of the
    Five-Spice powder becoz it has a very very strong flavor.

    Here at Clovis, CA, we thank you very very much for sharing us your very
    delicious recipes. May GOD bless you and your family always!

  7. This sounds delicious, Raymund. I look forward to trying it with the grass-fed beef oxtails I got from my supplier not long ago. Can’t wait, as I’m not sure I’ve ever had oxtail before.

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