How to Cook Oxtails

Co-authored by Jessica Gibson

Last Updated: April 7, 2020 References Tested

Oxtails might not look like they have a lot of flavor, but these small cuts of beef tail contain fat, muscle and gelatin. When you cook the oxtails slowly over low heat, these break down to create a tender beef dish that melts in your mouth. You can simmer the oxtails on the stove with beans and lots of spices or braise them in the oven with red wine and fresh herbs. For a complete meal, brown the oxtails and put them in a slow cooker with chunks of root vegetables.

Ingredients

Stovetop-Simmered Oxtails

4 to 6 pounds (1.8 to 2.7 kg) of oxtails
4 cloves of minced garlic
1 tomato, diced
1/2 cup (50 g) of sliced scallions
3 tablespoons (44 ml) of apple cider vinegar
1 tablespoon (3 g) of dried oregano
1 tablespoon (14 g) of seasoned salt
2 teaspoons (4 g) of curry powder
1 1/2 teaspoons (3 g) of dried thyme
1 teaspoon (2 g) of black pepper
1 pinch of ground nutmeg
1 tablespoon (6 g) of Spanish seasoning, such as Sazon
2 to 3 tablespoons (30 to 44 ml) of vegetable oil
1 teaspoon (4 g) of sugar
4 cups (950 ml) of beef stock
Kosher salt to taste
1 15-ounce (425 g) can of butter beans
1 tablespoon (7.5 g) of cornstarch
¹⁄₄ cup (59 ml) of cold water

Makes 4 to 6 servings

Oven-Braised Oxtails

4 pounds (1.8 kg) of oxtails
1 (750 ml) bottle of dry red wine
3 cups (710 ml) of beef broth
¹⁄₄ cup (59 ml) of balsamic vinegar
1 tablespoon (0.5 g) of chopped fresh rosemary leaves or 1 teaspoon (1 g) of dried rosemary
1 tablespoon (2 g) of chopped fresh tarragon or 1 teaspoon (1.5 g) of dried tarragon
1 tablespoon (2.5 g) of chopped fresh thyme leaves or 1 teaspoon (1.5 g) of dried thyme
Salt and pepper to taste

Makes 4 servings

Slow-Cooker Jamaican Oxtails

2 pounds (910 g) of oxtails
1 ½ teaspoons (8 g) of salt
1 teaspoon (2 g) of ground black pepper
2 teaspoons of (4 g) of creole seasoning
1 teaspoon (4.9 ml) of vegetable oil
3 tablespoons (36 g) of flour
1 onion
2 carrots
1 ¹⁄₂ in (3.8 cm) piece of ginger, peeled and sliced
3 cloves of garlic, sliced
½ teaspoon (1 g) of Jamaican pimento
1 bay leaf
10 sprigs of fresh thyme
3 whole scallions
½ of a scotch bonnet, seeds removed
3 cups (710 ml) of beef broth
1 tablespoon (16 g) of tomato paste
1 teaspoon (4.9 ml) of Worcestershire sauce

Makes 4 servings

Method 1

Method 1 of 3:

Stovetop-Simmered Oxtails

1
Mix the garlic, tomato, scallions, vinegar, and seasonings in a large bowl. Put 4 cloves of minced garlic into the bowl along with 1 diced tomato, 1/2 cup (50 g) of sliced scallions, and 3 tablespoons (44 ml) of apple cider vinegar. Stir in:^{[1]
X
Research source}
- 1 tablespoon (3 g) of dried oregano
- 1 tablespoon (14 g) of seasoned salt
- 2 teaspoons (4 g) of curry powder
- 1 1/2 teaspoons (3 g) of dried thyme
- 1 teaspoon (2 g) of black pepper
- 1 pinch of ground nutmeg
- 1 tablespoon (6 g) of Spanish seasoning, such as Sazon
2
Add 4 to 6 lb (1.8 to 2.7 kg) of oxtails and marinate them in the fridge. Place the oxtails in the bowl with the marinade and turn them so they're coated. Cover the bowl with plastic wrap and put it in the refrigerator. Marinate the oxtails overnight so they become flavorful.^{[2]
X
Research source}
- The marinade will also tenderize the oxtails as they chill.
Advertisement
3
Heat 2 to 3 US tbsp (30 to 44 ml) of oil in a skillet with 1 teaspoon (4 g) of sugar. Pour the vegetable oil into a large pot or Dutch oven and turn the burner to medium-high. Once the oil shimmers, add the sugar and stir so it dissolves.^{[3]
X
Research source}
- Use less of the oil if you're cooking closer to 4 pounds (1.8 kg) of oxtails.
4
Remove the oxtails from the marinade and lay them in the skillet. Take the bowl of marinating oxtails out of the fridge and use a slotted spoon or tongs to lift the oxtails out. Transfer them to the skillet with the oil.^{[4]
X
Research source}
- Arrange the oxtails so they're in a single layer in the skillet.
- Reserve the marinade so you can add it to the pot later.
5
Cook the oxtails for 8 to 10 minutes. Sear the meat over medium-high heat until the oxtails brown on all sides. Use tongs to turn them halfway through the cooking time so they heat evenly.^{[5]
X
Research source}
- Browning the meat creates a rich, deep flavor.
6
Add the marinade, beef stock, butter beans, salt, and pepper. Pour the reserved marinade into the pot along with 4 cups (950 ml) of beef stock. Open 1 15-ounce (425 g) can of butter beans and drain it before putting the beans in the pot. Add a little salt and pepper according to your taste and stir the mixture well.^{[6]
X
Research source}

Tip: If you don't want to add the beans, leave them out or substitute a different type of bean.
7
Simmer the covered oxtails for 2 to 3 hours. Bring the liquid to a boil and then turn the burner down to medium or medium-low so the liquid bubbles gently. Place the lid on the pot and cook the oxtails until they're so tender that the meat begins to fall off of the bone.^{[7]
X
Research source}
- Stir the oxtails occasionally to prevent them from sticking to the bottom of the pot.
8
Transfer the oxtails to a serving dish. Use a slotted spoon to carefully scoop out the tender oxtails. Place them in a serving dish and set them aside while you thicken the sauce that's in the pot.^{[8]
X
Research source}
9
Mix the cornstarch into water and whisk it into the pot. To make a thick gravy for the oxtails, put 1 tablespoon (7.5 g) of cornstarch into a small bowl with ¹⁄₄ cup (59 ml) of cold water. Stir the mixture until the cornstarch dissolves and then whisk it into the pot. Keep whisking until the liquid thickens into gravy.^{[9]
X
Research source}
- If you want to leave the liquid thin, skip this step.
10
Spoon the gravy over the oxtails. Turn off the burner and ladle the gravy over the oxtails in the serving dish. Consider serving them with steamed rice or crusty bread. You can refrigerate the leftover oxtails in an airtight container for up to 4 days.^{[10]
X
Research source}

Method 2

Method 2 of 3:

Oven-Braised Oxtails

1
Preheat the oven to 450 °F (232 °C) and trim fat from the oxtails. Set 4 pounds (1.8 kg) of oxtails on a cutting board and use a sharp knife to carefully cut off excess fat from the oxtails. Trim off large pieces of fat, but don't cut into the meat itself.^{[11]
X
Research source}
- Since oxtails are fatty, there will still be fat on the tails, but removing large pieces of fat will prevent the dish from being too greasy.
2
Place the oxtails in a roasting pan and season them with salt and pepper. Get out a roasting pan that's at least 12 by 17 inches (30 cm × 43 cm) in size. Arrange the oxtails in the pan so they're in a single layer and sprinkle a few pinches of salt and pepper over them.^{[12]
X
Research source}
- The salt will tenderize the meat as it initially roasts.
3
Bake the oxtails for 30 to 40 minutes. Keep the pan uncovered and put it in the preheated oven. Roast the oxtails until they're dark brown all over. Use tongs to turn them over halfway through the cooking time.^{[13]
X
Research source}
- Browning the oxtails in the oven creates a rich, caramelized flavor.
4
Remove the pan and add red wine, broth, vinegar, and herbs. Wear oven mitts to take the pan out and set it on the stove. Pour in 1 (750 ml) bottle of dry red wine, 3 cups (710 ml) of beef broth, and ¹⁄₄ cup (59 ml) of balsamic vinegar. Then, add 1 tablespoon (0.5 g) of chopped fresh rosemary leaves or 1 teaspoon (1 g) of dried rosemary, 1 tablespoon (2 g) of chopped fresh tarragon or 1 teaspoon (1.5 g) of dried tarragon, and 1 tablespoon (2.5 g) of chopped fresh thyme leaves or 1 teaspoon (1.5 g) of dried thyme.^{[14]
X
Research source}
- For a dry red wine, you could use Cabernet Sauvignon, Sangiovese, or Pinot Noir.
Variation: If you'd like to braise vegetables with the oxtails, add 1 onion chopped into 2 in (5.1 cm) pieces, 5 roughly chopped shallots, 2 carrots chopped into 2 in (5.1 cm) pieces, and 2 stalks of celery chopped into 2 in (5.1 cm) pieces.
5
Stir the mixture and cover the pan with foil. Stir the bottom of the roasting pan with a wooden spoon so you scrape up the flavorful browned bits. These add flavor to the dish. Then, cover the pan tightly with a sheet of aluminum foil.^{[15]
X
Research source}
6
Turn the oven down to 325 °F (163 °C) and put the pan back in the oven. Reduce the oven temperature and place the covered pan of oxtails in the oven. It's important to keep the pan tightly covered so the liquid doesn't evaporate as the oxtails braise.^{[16]
X
Research source}
7
Bake the oxtails for 2 1/4 to 2 3/4 hours. Cook the oxtails until they're completely tender when you poke them with a fork. Once they're cooked, carefully remove the pan from the oven and serve the oxtails with roasted vegetables or mashed potatoes.^{[17]
X
Research source}
- Refrigerate leftover oxtails in an airtight container for up to 4 days. The oxtails will become more tender the longer they're stored.

Method 3

Method 3 of 3:

Slow-Cooker Jamaican Oxtails

1
Trim the excess fat from 2 pounds (910 g) of oxtails. Put the oxtails on a cutting board and carefully cut away large pieces of fat that are visible on the sides of the meat. Discard this excess fat.^{[18]
X
Research source}
- There will still be a little fat left on the oxtails because they're a fatty piece of beef. A little fat gives the dish flavor.
2
Coat the oxtails with salt, pepper, creole seasoning, and flour. Scatter 1 ½ teaspoons (8 g) of salt, 1 teaspoon (2 g) of ground black pepper, 2 teaspoons of (4 g) of creole seasoning, and 3 tablespoons (36 g) of flour over the oxtails. Then, turn them over and rub them over the cutting board so they pick up seasoning that's fallen on the board.^{[19]
X
Research source}
- The flour helps the liquid thicken as it cooks.
3
Heat the oil in a skillet and brown the oxtails for 8 to 10 minutes. Pour 1 teaspoon (4.9 ml) of vegetable oil into a skillet and turn the burner to medium-high. Once the oil shimmers, slowly lower the oxtails into the pan. Cook them until they're a rich brown color on both sides. Use tongs to carefully flip them over halfway through the cooking time.^{[20]
X
Research source}
- If you're short on prep time, you can skip this step, but the meat may not be as flavorful.
4
Cut the onion, carrots, ginger, and garlic. Cut 1 onion into ¹⁄₂ inch (1.3 cm) thick slices. Then, chop 2 carrots into 1 inch (2.5 cm) pieces. Thinly slice 3 cloves of garlic and a 1 ¹⁄₂ in (3.8 cm) piece of ginger.^{[21]
X
Research source}
- Slice the garlic and ginger as thinly as you can.
5
Put all of the ingredients into a slow cooker and stir them well. Transfer all of the ingredients you just chopped to a slow cooker and add the seared oxtails. Add ½ teaspoon (1 g) of Jamaican pimento, 1 bay leaf, 10 sprigs of fresh thyme, 3 whole scallions, and ½ of a scotch bonnet. Then, stir in:^{[22]
X
Research source}
- 3 cups (710 ml) of beef broth
- 1 tablespoon (16 g) of tomato paste
- 1 teaspoon (4.9 ml) of Worcestershire sauce
6
Put the lid on and cook the oxtails on "High" for 8 hours. If you'd rather cook the oxtails on the "Low" setting, cook them for 9 to 10 hours. Cook the oxtails until they're completely soft when you poke them with a fork. You can serve the oxtails with crusty bread, rice, or mashed potatoes.^{[23]
X
Research source}
- Store the leftover oxtails in an airtight container for up to 4 days.
Tip: If you want to thicken up the liquid in the slow cooker, whisk 3 tablespoons of cornstarch (22.5 g) with ¹⁄₄ cup (59 ml) of cold water. Stir this mixture into the slow cooker 1 hour before the oxtails finish cooking.

Community Q&A

Question

Can these be frozen after cooking?

Community Answer

Yes. Freeze them in an aluminum pan and cover it tightly with aluminum foil. When ready to cook them, place the pan in a larger aluminum pan with 1-2 inches of water in the outer pan. Heat it at 350 degrees for about 30 minutes or until heated thoroughly.