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Spicy Braised Oxtail

Oxtail is one of my favorite cuts of meat. The thick slices form the tail have rich bone marrow in the center, which perfectly compliments the soft and succulent meat, which has benefited from the long slow cooking this cut requires.


This version is rich and delicious, using red wine and a good beef stock as braising liquid. But, with the addition of red pepper flakes, it also has a bit of a kick. It is perfect with mashed potatoes, rice, or even just a good loaf of crunchy bread.

Spicy Braised Oxtail by Simon Majumdar .

Spicy Braised Oxtail Recipe

(Makes About 4)


  • 3 lbs. Oxtail

  • ¼ Cup All-Purpose Flour (Seasoned with a Pinch of Salt and Pepper)

  • 1 Large White Onion (Diced)

  • 3 Cloves Garlic (Diced)

  • 2 Carrots (Diced)

  • 1 Teaspoon Tomato Paste

  • 2 Tablespoons Red Pepper Flakes

  • 1 Teaspoon Dried Oregano

  • 1 Teaspoon Dried Thyme

  • 1 Glass Red Wine (Cabernet Sauvignon)

  • 13 oz. Whole San Marzano Tomatoes (Broken Down by Hand to Make a Puree)

  • 1 Cup Beef Stock

  • 1 Teaspoon Kosher Salt

  • 1 Teaspoon Ground Black Pepper
  • ½ Cup Olive Oil (For Sautéing)

  • ¼ Cup Fresh Italian Parsley (Roughly Chopped)


  1. Toss the oxtail pieces in the seasoned All-Purpose flour.

  2. Bring 2 tablespoons of olive oil to a medium heat in a large oven proof dish or cast iron Dutch Oven.

  3. Sear the oxtail on all sides until they have a golden color and remove from the pan and reserve.

  4. Add the rest of the olive oil to the pan and bring to a medium heat.

  5. Add the onions.

  6. Season with salt and pepper and cook for 3-4 minutes.

  7. Add the garlic and cook for 2-3 minutes.

  8. Add the carrots and cook for 3-4 minutes.

  9. Add the tomato paste, and cook for 1 minute.

  10. Add the red pepper flakes, oregano and thyme and combine well.

  11. Add the tomatoes and combine well. Cook for 2-3 minutes.

  12. Add the beef stock and the red wine and combine well.

  13. Return the oxtail to the pan.

  14. Add a pinch more salt and pepper.

  15. Cover the pan and place in a 300 degrees Fahrenheit oven and cook for 3 hours.

  16. 20 minutes before the end of cooking time, remove the lid and stir the contents of the pot.

  17. Check for seasoning and add more salt and pepper as needed.

  18. When ready to serve, place on a serving dish, or serve from the pan sprinkled with fresh parsley.

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