Recipe

Simple Oxtail Recipe

Fall-apart tender oxtails in a glossy, savory gravy with cozy aromatics. Big Sunday-dinner flavor, simple steps, and zero stress if you cook to tenderness (not the clock).

By Matt Campbell

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4.8

A real photograph of braised oxtails in a Dutch oven with a rich brown gravy and scattered chopped parsley

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Oxtails are one of those ingredients that look humble at the store and then show up at dinner acting like they paid rent. When cooked low and slow, all that collagen turns into a silky, spoon-coating gravy and meat that slides right off the bone. The best part is you do not need a complicated ingredient list to get there. You need time, a good sear, and a little patience while the oven does the heavy lifting.

This is my simple oxtail recipe for home cooks who want tender, juicy results without turning the kitchen into a science fair. We brown the oxtails hard (deep brown, not burnt), build a quick aromatic base, then braise until the meat is basically begging to be served over something starchy. Grab a pot, clear an afternoon, and let your house smell like you know what you are doing.

A real photograph of raw oxtail pieces on a cutting board seasoned with salt and pepper

Why It Works

Deep flavor from a proper sear: browning the oxtails builds the foundation for a rich gravy without extra ingredients.
Tender, juicy meat: a gentle oven braise melts connective tissue so the meat turns buttery instead of chewy.
A glossy, spoonable sauce: a little tomato paste plus collagen equals a naturally thick, restaurant-style finish.
Flexible and forgiving: swap herbs, add heat, or stretch the sauce with more stock. It still works.

Pairs Well With

Storage Tips

Oxtail leftovers might be even better the next day. The sauce thickens, the flavors settle, and you suddenly have lunch that feels like a victory.

Fridge

Cool quickly: portion into shallow containers and refrigerate within 2 hours.
Store oxtails with sauce in an airtight container.
Refrigerate up to 4 days.

Freezer

Freeze in a freezer-safe container with enough sauce to keep the meat protected.
Best quality within 2 to 3 months.
Thaw overnight in the fridge before reheating.

Reheating tips

Stovetop: warm gently in a covered saucepan or Dutch oven over low heat, adding a splash of stock or water if the sauce is too thick.
Microwave: reheat in short bursts, stirring the sauce in between so it heats evenly.
Make-ahead bonus: if you chill it overnight, you can lift off the fat cap for a cleaner sauce, or stir a little back in for maximum richness.

A real photograph of leftover oxtail in a glass meal prep container with rich gravy

Common Questions

Do I need to soak oxtails first?

No. Some people soak to pull out a bit of blood and mellow the flavor, but it is not required for great results. If you want to, a 30 to 60 minute soak in cold water, then a thorough pat-dry, is plenty.

Why are my oxtails tough?

They just need more time. Oxtail gets tender when collagen breaks down, and that happens with low heat plus enough braising time. Cook until a fork twists easily in the meat. If they are not there at 3 1/2 hours, keep going and check every 20 to 30 minutes.

Can I make this in a slow cooker?

Yes. Still sear the oxtails and sauté the aromatics first. Then cook on Low for 8 to 10 hours or until tender. Reduce the sauce on the stovetop at the end if you want it thicker.

Can I make this in an Instant Pot?

Yes. Brown in batches on Sauté, build the sauce, then pressure cook on High for about 45 to 55 minutes with a natural release of 15 minutes. Size matters: very large pieces may need 60 to 70 minutes. If it is not tender, go another 10 minutes.

How do I thicken the gravy?

Two easy options: simmer the sauce uncovered for 10 to 20 minutes, or mash a few softened carrots and onions into the liquid. If you want a faster fix, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and simmer until glossy.

What if my sauce tastes flat?

Add salt first, then a little acid. A small splash of vinegar or a squeeze of lemon at the end wakes the whole pot up without making it taste sour.

How much liquid should I have in the pot?

You are looking for the braising liquid to come about halfway to two-thirds up the oxtails. Pot shapes vary, so add a splash more stock or water if needed.

Can I make it ahead?

Absolutely. Oxtails are even better the next day. Chill the whole pot overnight, then lift off the fat cap for an extra-clean, glossy sauce when you reheat.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Dutch oven (5.5 to 7 quart) with lid, or a heavy oven-safe pot
Tongs for turning oxtails
Cutting board and knife
Measuring spoons
Fine-mesh strainer (optional, for a smoother sauce)

The first time I cooked oxtails, I expected instant magic. What I got was a pot that smelled incredible and meat that still had some chew. Classic. I learned the real secret is not some rare spice. It is time, plus the confidence to let the braise keep going until the meat gives in. Now, this is one of my favorite “feed people and look impressive” dinners, because the steps are simple and the payoff is ridiculously cozy.