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Braised Oxtail

I love oxtail. It takes a long time to cook these pieces of meat to be ready, with the succulent flesh falling off the bone. But, if you have time and patience, the end result can be the very, very best. I find the simplest method is to braise them. To braise means that the liquid comes up to halfway up the meat so that it steams and cook in the liquid at the same time. With the addition of onions, carrots, etc., it is the perfect way to end a winter’s day.

A bowl of Braised Oxtail by Simon Majumdar

Braised Oxtail Recipe

(Serves About 2-3)



  • 4 lbs. Oxtail

  • 4 Tablespoons Olive Oil (Not Extra Virgin, which has too high of a burning point)

  • 1 Large White Onion (Medium Dice)

  • 4 Garlic Cloves (Fine Dice)

  • 1 Tablespoon Tomato Paste

  • 1 Bouquet Garni (1 Small Bunch of Thyme, 2 Bay Leaves, 4 Sage Leaves and 1 Sprig of Rosemary wrapped tightly in a cheesecloth – to be removed after it is cooked)

  • 1 Pinch of Red Chili Pepper (Optional)

  • 3 Large Carrots (Large Dice)

  • 3 Stalks Celery (Large Dice)

  • 1 14.5-oz Canned Diced Tomatoes

  • 8 oz Cabernet Sauvignon Wine

  • 3 Cups Beef Stock (You can change this to 4 cups if you don’t want to use the wine in your dish)

  • 1 Teaspoon Kosher Salt

  • 1 Teaspoon Black Pepper

  • 2 Tablespoons Cornstarch (Mixed with some cold water)


  1. Bring a large saucepan or Dutch oven to the heat.

  2. Add the olive oil and bring to a high temperature.

  3. Add the onions and cook to a translucent stage.

  4. Add the garlic and cook until the raw smell begins to disappear.

  5. Add the tomato paste and cook for two minutes.

  6. Add the oxtail, the bouget garni, the red chili pepper, the carrots, the celery, the tomatoes, the Cabernet Sauvignon, and the beef stock. Season with salt and pepper.

  7. Cover the surface of the Dutch oven with foil, and then cover with the lid of the pan.

  8. Place in the oven at 300ºF or on a low to medium heat on the stove for 2 ½ hours.

  9. Then for the last ½ hour, turn the heat down to low. (If braising in the oven, take it out of the oven and cook on the stovetop on low heat for this step.) Remove the foil and remove the bouquet garni.

  10. Stir in the cornstarch and allow to thicken the sauce.

  11. Serve.

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