I’m absolutely obsessed with oxtail. I love the rich, beefy flavor and meltingly tender texture when it’s cooked just right. Oxtail is incredibly versatile too, lending itself beautifully to stews, soups, even tacos and dumplings.
That’s why I’m so excited to share this collection of oxtail recipes I’ve gathered from all around the world.
From Italian Oxtail Ragu to Moroccan Oxtail Tagine, these recipes showcase the myriad of ways different cultures transform oxtails into mouth watering dishes so you don’t have to wonder what to make with oxtails.
While the preparation techniques vary, most rely on slow cooking methods like braising, smoking, or simmering to coax out every ounce of mouthwatering flavor and make the meat fall-off-the-bone tender.
Once you try dishes like Juicy Jamaican Oxtail Stew or Korean-Style Oxtail Soup, you’ll be hooked.
Oxtails deserve a place next to brisket and short ribs in the pantheon of amazing slow cooked meats.
This savory dish is a classic, South African crowd-pleaser and tops the list when it comes to what to cook with oxtails. It’s perfect for those nights when you want something hearty and full of flavor, but don’t want to spend all night cooking.
Here’s what you’ll need: oxtails, olive oil, onion, celery, carrots, garlic cloves, and some aromatic herbs like bay leaves, rosemary, and thyme. Don’t forget a nice, full-bodied red wine, tomatoes, beef broth, and of course salt and pepper.
Start by browning the oxtails in a Dutch oven or pot over medium-high heat. Sauté the onions, celery and carrots until they’re golden. Throw in the garlic and herbs. Pour in that red wine, let it simmer, then add the tomatoes and browned oxtail. Finally, cover everything with the beef broth. Let it simmer for a good 3 hours until the meat is fall-apart tender and delicious.
To finish, take the lid off for the last 30 minutes so the sauce can reduce down and thicken up a bit. Then serve this comforting oxtail stew with a side of your choice – mashed potatoes, polenta or rice are perfect for soaking up all that tasty gravy.
(For a complete list of what to serve with Oxtails, read my article “23 Tasty Side Dishes to Serve With Oxtails”
Fall-off-the-bone tender and infused with smoky flavor, these smoked oxtails are a beef lover’s dream come true. The low and slow smoking method ensures the meat becomes succulently soft while developing a delicious smoky aroma.
Now, sit tight, because making these mouth-watering smoked oxtails is a bit of a process, but it is worth it, I promise.
Start by thoroughly cleaning 5lbs of beef oxtails then drizzle them with olive oil on a flat surface. Combine 2tbsp of olive oil, 1tbsp of kosher salt, 2tsp of Herbs De Province, and 2tsp of ground black pepper.
Season the oxtails with this special mix, place them in a large freezer bag, and let them refrigerate overnight. Yes, overnight. This will allow the oxtails to absorb the rich seasonings.
Now, the best part – the smoking! I use an electric pellet smoker, but any kind will work. Preheat to 300F, then once it’s ready, in go the oxtails. Smoke time depends on size – big ones for about 4-5 hours, mediums for 3 hours, and small guys for 1.5 hours. Be sure to use hickory wood pellets for maximum smoky flavor.
Despite the preparation time, this recipe is perfect for multitasking. You’ll have plenty of time to do other things while the smoker works its magic.
Refrigerate or freeze any leftovers for later use. Although, with the enticing smoky aroma seeping from these smoked oxtails, I wouldn’t expect any leftovers.
Jamaican Oxtail Stew with butter beans should be first on your “must try ASAP” list. This rich, aromatic stew is a flavor bomb with allspice, thyme, curry, and Scotch bonnet pepper. The oxtails are braised until they’re fall-off-the-bone tender and infused with the deep, warm, spicy flavors.
To make it, start by rubbing the oxtails with salt, pepper, minced garlic, thyme, bouillon powder, and green onions. Allow them to marinade for a few hours or overnight to let the flavors combine.
When you’re ready to cook, get a large pot and brown the oxtails. Then throw in onions, garlic, thyme and allspice. Give it a stir and let the magic happen. Next add in Worcestershire, browning sauce, tomato paste and curry powder. Pour in some water and let it simmer gently until the meat is super tender and practically falling off the bone.
About 30 minutes before serving, stir in the butter beans and a Scotch bonnet pepper. This gives the stew a nice hearty texture. Add more water or stock to get the thickness exactly how you like.
The whole thing, including prep, takes just over 2 hours – less than 3 if you take some shortcuts like asking your butcher to cut up the oxtails into medium pieces. And hey, if you end up with leftovers, this stew reheats great and is perfect for no-fuss meals when you’re feeling busy.
Good things take time, and this Jamaican oxtail stew is so worth the wait!
If you keep asking yourself “what can I make with oxtails”, try this Braised Oxtail Burger, a mashup of an American classic with my favorite French flavors. Not only is it delicious, it’s also a great way to use oxtails beside stews.
To make it, braise the oxtail with veggies like carrots, celery and onions. Some herbs like thyme, tarragon and rosemary add flavor along with the usual salt and pepper. A nice red wine and broth (I use chicken stock) give it that extra flair.
This yummy mix simmers in the pressure cooker for 50 minutes. The secret to the glossy, flavorful sauce is adding a pat of cold butter at the end.
While you’re waiting for the mix to simmer, make the aioli mayo. Pan-sear, then oven-baste each patty for about 4 minutes before adding cheese to melt.
Each toasted brioche bun gets smeared with the aioli mayo, piled with caramelized onions, sprinkled with chives, then topped with the patty, succulent oxtail, and a spoonful of oxtail gravy.
Finish with dressed arugula – and voila, your oxtail burger is ready to devour!
Craving a warm, Korean-style cozy meal to cook with oxtails on a chilly day? Try this classic oxtail soup, also called Kkori Gomtang!
First up, soak the oxtails in cold water for about an hour. This’ll draw out any blood and give you a cleaner taste. Feel free to change the water halfway through if you want.
Next, simmer. Ditch the soaking water and put the oxtails in a large pot with around 12-13 cups fresh water. Bring it to a boil, then lower to simmer.
You’ll simmer for 3-4 hours, and during that time, be sure to skim off any impurities that float to the surface. If the water gets reduced by half around hour 3, go ahead and add more.
Once it’s cooled off, separate the oxtails and stock, and refrigerate overnight. In the morning all the fat will have hardened so you can easily scoop it out.
Final step: put the oxtails back in the now fat-free stock, throw in some radish chunks, and season it up. After simmering another 20-30 minutes, it’s ready to serve!
Garnish with diced green onions, and serve with white rice or kimchi fried rice for a true Korean vibe.
It might seem time consuming, but actual prep only takes about an hour, and it’s so worth it for the heartwarming, crazy delicious outcome.
Let’s take a trip to Rome without leaving your kitchen by making a delicious and super easy Oxtail Ragu. Italians call it coda di bue alla vaccinara – it’s a dish from centuries ago where oxtail is slowly cooked in a rich tomato sauce until it falls right off the bone.
The secret for this recipe is in slow-cooking the oxtail in a rich tomato sauce until it’s tender enough to fall off the bone. It’s a relatively simple recipe, although it does take a bit of time. But the result is totally worth it!
Preparation is straightforward.
First, gather your ingredients: oxtail, tomatoes, onion, carrots, celery, raisins, pine nuts, cocoa powder (or dark chocolate), cloves, wine, guanciale or pancetta, and parsley.
Then start the cooking process, which roughly takes about 2 hours and 30 minutes:
- Brown the oxtail, then sauté onion, carrot, and celery.
- Let simmer with added wine, tomatoes, and the less common ingredients (cloves and cocoa)
- Bring in the flavors of raisins, celery, and pine nuts.
- After all’s cooked and combined, shred the tender meat into the sauce, or serve the oxtail in whole pieces!
This dish can be served with pasta, polenta, or even just crusty bread to mop up the flavorful sauce. Leftovers will last 2-3 days in the fridge, but the sauce alone can also be frozen for 3-4 months.
For those on a gluten free diet, substitute your pasta with a gluten-free variation.
Slow-cooked braised oxtail is a comforting dish perfect for chilly winter days – or quite frankly, whenever you’re in the mood for a no-fuss culinary delight. Enjoy!
Oxtail Pho is a popular Vietnamese noodle soup dish made with broth, rice noodles, herbs, and oxtail meat. Pho is considered Vietnam’s national dish and it’s served for breakfast, lunch and dinner in restaurants across the country.
You can make this Vietnamese-style soup on the stove or in your Instant Pot.
For this recipe, you’ll need 1 lb oxtail bones, an onion, radish, pepper, carrot, minced ginger, green onions, lime, spices, and olive oil. You’ll also need some rice noodles to add later.
Start by trimming excess fat off the oxtails. Rinse, dry, and set them aside. Chop your veggies – onion, carrot, daikon radish, and slice your pepper.
Next, heat up a large pot with some oil and sauté the onions, carrots, ginger, radish and spices until everything is tender and fragrant. Now bring in the oxtails! Add enough water to cover them, bring it to a boil, then lower to a simmer.
Pop a lid on and let it simmer for about 5 hours. Once done, you’ll have succulent oxtail ready to fall right off the bone. Strain the broth into a new pot, and set aside.
Next up, add your noodles to the homemade broth and let them soak until they’re as tender as you like. Meanwhile, remove the oxtail meat from the bones and add it back into the veggie-broth mixture.
Serve the soup into bowls, top with oxtail meat, and sprinkle on some cilantro, green onions, mild pepper slices.
Instant Pot version is easier as it’ll be ready in just 45 minutes! Either way, you end up with a complex symphony of flavors and textures in one bowl.
8. Oxtail Gyoza
This gyoza recipe combines a tasty braised oxtail filling with kumquat and caramelized shallot, all wrapped up in a delicious oxtail broth. It’s an Asian-inspired dish, with a burst of citrusy kumquat flavor – a wonderful fusion of different cultural flavors.
The first step is making the kumquat gel, an addition that boosts the overall flavor. Start by caramelizing the kumquats on the barbecue for about 5 minutes and blending them into a puree with some sugar and water. Then simmer this with agar powder. Leave it to chill in the fridge and now I’ve got the perfect tangy-sweet kumquat gel. It brings a pleasing sweetness to the dish.
The key ingredient, oxtail, needs careful prep. After a 24-hour brine in water and nitrite salt, fry the oxtail till golden brown. Then submerge it in a pot of beef stock, caramelized shallots and herbs, and cook it in a low oven for 12 hours. The result is super tender, flavorful beef that fills the dumplings perfectly along with some of the kumquat gel for freshness.
For the dumpling dough, knead together flour, warm water and salt to form a nice dough and let it chill for at least 30 minutes. Then divide, roll them out with neat, rounded edges, ready to be filled with the oxtail mixture.
Garnish the dish with the caramelized shallot cream. Reduce this with some beef stock, then blend to a cream. Top the plated gyozas with a dollop of the hot shallot cream, dots of kumquat gel and garnish with kumquat slices and winter purslane.
This dish is unique for combining Asian methods and ingredients with a citrus twist.
Unlike other oxtail stews in this list, this Chinese recipe is drier, with a yummy sauce coating the oxtails themselves instead of drowning them in liquid.
For this recipe you’ll need meaty oxtails, soy sauce, spices, and a dash of patience to let them braise until perfectly tender.
First, brown the oxtails all over in a big skillet or Dutch oven. Once they’re golden, set them aside and sauté up the ginger, garlic, star anise, cloves and bay leaves to get your kitchen smelling amazing.
Next, bring in the soy sauces, Shaoxing wine, rock sugar, water and a pinch of salt. Let that simmer for 2-3 hours, stirring occasionally and adding water if needed to prevent sticking. Timing is key here. For fall-apart tender oxtails, go for around 3 1/2 hours.
Lastly, reduce the remaining liquid until the meat is super tender, the sauce is thick and sticky, and you’re basically drooling looking at it. Serve those beauties over rice for a dinner you won’t forget!
Full of succulent, tender pieces of oxtail, this soup is slow-cooked to perfection. The aromatic notes of ginger, bay leaves, star anise, and cinnamon sticks permeate through the savory broth. Flakes of dried tangerine peels lend it a subtle citrusy charm.
What makes this dish unique is the way it’s served in Hawaii. Quite unlike oxtail stews elsewhere, Hawaiians prefer it as a soup, savored with a generous serving of rice on the side. To give your taste buds a kick, don’t forget the julienned ginger and soy sauce for dipping.
Here’s how you get started with this easy-to-prepare, hearty soup.
Start off by trimming off the excess fat from the oxtails and parboil them. Impurities tend to surface, which are best removed by a quick rinse under running water.
Set the oxtails to simmer in a pot of water or chicken broth, along with your whole onion, ginger and an array of spices. Let the soup freely bubble away for an hour, allowing the flavors to merge..
Carrots or daikon can be thrown in during the last half hour of cooking.
Finish up by seasoning the soup with a dash of fish sauce and Hawaiian sea salt. Ladle it out and serve garnished with Chinese parsley and green onions. Rice aside, add a splash of soy sauce and ginger for dipping.
This old-world classic is my personal favorite. The meat is slowly simmered in a flavorful broth until it’s fall-off-the-bone tender.
What makes this oxtail recipe unique is how rich it is, amped up by a bold Cakebread Cellars Cabernet Sauvignon. It not only pairs nicely with the oxtail, but its notes of dark chocolate and blackberry blend so well with the hearty stew flavors.
You’ll need oxtail plus some aromatics like leeks, onions, carrots and garlic.
Sear the oxtail, then simmer it with the veggies, bay leaves and thyme. Splash in a generous amount of wine and some beef stock. Finally, thicken it up with tomato paste and let it slowly cook in the oven until every piece is tender and ready to fall off the bone. Parsley adds a nice fresh contrast.
Now, time to set aside that apron and grab a glass. While the dish cooks, you can relax with a taste of the same wine you’re cooking with!
Remember, good things take time with this one! Quick prep, but slow cooking is key. Served with rice or crusty bread, it’s the ultimate comfort meal to warm up you and your loved ones.
Still wonder what to do with oxtail? Well today I’ve got a unique recipe for you: Schwanzsuppe (Oxtail Consommé), a recipe loaded with history, intrigue, and most importantly, incredible flavor!
This one comes from chef Alexander Kroll’s eclectic kitchen at the Widder Hotel in Zurich. It’s packed with elegant, concentrated oxtail flavor, super easy to make, and the exotic taste will have your tastebuds begging for more.
What makes this recipe unique is the clever use of a “raft” – basically a mix of ground beef and egg whites that absorbs impurities, ensuring a crystal clear and tasty soup. It’s an old school technique from the Zurich region that gives the soup its oddly mesmerizing clarity.
Here’s how simple the process is:
First, mix together beef, celery, carrot, leek and egg whites in a bowl and set aside for later. Next, season your oxtail slices and pop them in the oven for about an hour. This releases the incredible oxtail flavor, amping up the beef broth even more. The beef-egg mixture is added after to ensure it stays nice and clear.
This Oxtail Consommé is served with julienned carrots and scallions puts a spin on tradition, making it more than just a basic soup.
It’s a unique dish that captures the rich, sophisticated tastes of Zurich, while keeping the simple beauty of soup. So why not give it a go and immerse yourself in exotic Swiss flavors right in your own kitchen? Bon appétit!
Let me let you in on a delicious secret recipe – Southern Smothered Oxtails. This is true Southern soul food at its finest.
They’re flavored with a tasty homemade onion and garlic gravy and slow cooked until they’re fall-off-the-bone tender. When you’ve had a long day or are feeling under the weather, a comforting dish like this is magic for lifting your spirits.
What makes this recipe special is its deep Southern roots and bold yet simple flavors. It comes from Sunday supper traditions made by mom, so it delivers major nostalgia and comfort. And the best part? Thanks to the trusty slow cooker, prep is a total breeze!
You’ll need about 2 1/2 pounds of oxtails, plus flavor boosters like garlic, salt, onions. All-purpose flour and Worcestershire sauce build that rich, deep taste.
Start by rinsing the oxtails, then season them up with salt, pepper and Worcestershire. Lightly coat in flour before browning them on both sides in a pan with oil. Once browned, into the slow cooker they go.
Next, make the tasty gravy. Use the leftover flour to make a brown, chunky mixture in the pan, then add water or beef broth. When it starts bubbling thickly, throw in sliced onions and minced garlic. Give it a taste test, add seasoning if needed, then pour that gravy over the oxtails, smothering them completely.
Cook on high for about 8 hours, and when it’s done, you’ll be rewarded with the most tender, fall-off-the-bone oxtails drenched in thick, flavorful gravy.
This dish has a rich, robust flavor from the unique blend of spices, veggies, and tender oxtail meat. It’s a unique staple of Caribbean and Southern American cuisine.
Get your Dutch oven or soup pot ready, then heat some oil in a frying pan. Add the oxtails and sauté until nicely browned all over, about 3 minutes per side.
Transfer the browned oxtails to your pot and add in water, bouillon, sazón, parsley, garlic, and pepper. Bring it to a boil, then turn down the heat and let it simmer until the meat is super tender. This takes about an hour, but good food is worth the wait!
Once the oxtails are done, move them to a plate to cool. Use a spoon or gravy separator to skim off and reduce the grease from the soup. Or you can chill the broth so the grease solidifies and is easier to remove.
Now you’re ready to add the diced tomatoes and barley to the pot, along with potatoes, parsnip, onion, celery, carrot, mushrooms and bay leaves. Boil it up again then let simmer until the potatoes are tender, about 20 minutes.
While the veggies cook, debone the oxtail and chop the meat into bite-size pieces. Add them back to the soup and simmer for 20 more minutes.
Remember to remove the bones and bay leaves before serving.
It’s a pretty quick cook time considering the depth of flavor. What makes this recipe unique is not just the oxtail, but the blend of flavors from the sazón, bouillon, and array of vegetables.
This savory, flavorful Mexican dish is like an escape for your tastebuds, taking you straight to the heart of Mexico where this recipe is unique to the region. It’s made with super tender, slow-cooked oxtail meat soaked in a mixture of dried chilies, herbs and spices.
The preparation itself is pretty straightforward and quick, but the slow cooking does take a while. Good things come to those who wait though, right?
First, clean 6 lbs of oxtails with lime juice, which adds a nice citrusy kick. Then season them with salt and pepper to get that perfect savory base.
The key is marinating the oxtails for at least 2 hours, or overnight if you can. Next, with the oven preheated to 380F, get the veggies ready – 1/2 cup each of diced carrot, yellow onion, and celery adds sweetness and aroma, while 1 tsp Worcestershire sauce gives it a tangy punch.
To really amp up the flavor, pour in 1/2 cup white wine. Two cups of beef broth and a bottle of Jalisco water with the marinated oxtail into the oven. The slow cooking lets the oxtail soak up all those flavors and gets it super tender and juicy.
Once they’re cooked, serve the oxtails on warm, small flour tortillas. Melted Oaxaca cheese on top takes the tacos to the next level, and finish it with fresh cilantro leaves for a bright, herby touch.
A final squeeze of lime just before that first unforgettable bite ties everything together beautifully.
This dish is simple to make but unique in its combo of flavors, making it a standout foodie experience. It’s not just about eating – it’s the whole experience. And trust me, Oxtail Birria Tacos have quite the story to tell!
Hear me out, this Rabo Encendido recipe will soon be your go-to comfort meal once you try it.
Rabo Encendido means “tail on fire” in Spanish, but don’t worry – it’s not spicy at all, unlike what the fiery name suggests!
The star here is the hearty oxtail that slowly cooks for several hours, soaking up all the aromatic spices, herbs and flavors from the sauce. Thanks to its Cuban roots, the dish strikes a unique balance of heat, tanginess and savory. Originating from Spanish cuisine dating back to the 1600s, this recipe has gone through many tasty variations over time.
Luckily, putting together the Rabo Encendido is pretty straightforward and mainly uses your Crockpot or Dutch oven.
Season and brown the oxtail, then sauté the green peppers, onions and garlic. Next, bring in the beef broth, cooking wine and tomato sauce to simmer. After an hour, add carrots and potatoes, and cook for 30 more minutes or until tender.
While the prep is quick, it does need some patience as the oxtail slowly cooks for a bit – but you will be rewarded with super tender, juicy meat and rich stew is so worth the wait!
Serve white rice, with classic Cuban sides like black beans, sweet plantains, or tostones.
This dish pays homage to West Africa with the use of peanuts, a Senegal staple, which blend beautifully with the oxtail meat for an incredible flavor experience. The stew, made with veggies like sweet potatoes and bell peppers, also embraces the warmth of spices like cayenne, smoked paprika, and serrano peppers to kick it up a notch.
If you want something unique to make with oxtails, this could be just what you’re looking for.
To start, quickly marinate the oxtail with cracked black pepper, smoked paprika, garlic, and ginger root for about 6 hours. Next, roast up Roma tomatoes, red bell peppers, and garlic to bring out the deep, rich flavors. Blend this down into a “Tomato Base” to create a flavorful foundation for the stew.
What gives the stew its regional charm and sets it apart is the addition of peanut butter. Use 100% natural peanut butter without added sugars for authenticity. The sweet earthiness of peanuts pairs so well with the rich oxtail meat.
And if you have vegetarians to feed, this stew can easily be modified without losing the African vibe.
On frosty winter evenings, this is my go-to comforting dish. It’s nothing fancy; just simple, hearty food that takes no time at all to prepare.
Grab about 4.5 pounds ( 2kg) of oxtail, a bulb of garlic, 4 large roughly chopped onions, bay leaves, dry red wine, beef stock, and a 17 oz (500g) packet of ready-to-cook potato gnocchi.
Pro tip: don’t rush it – slow heat brings out the best oxtail flavor.
Start by browning the oxtail pieces in olive oil, then do the same with the onions. Throw it all in a big casserole dish with the garlic cloves, bay leaves, and some dried herbs. The oxtail needs to take a bath in equal parts of dry red wine and beef stock. This is an old Italian trick that adds awesome Mediterranean flair from the wine’s aroma and flavor as it infuses into the meat.
Cover the casserole with oiled baking paper and foil to seal in the juices, then pop it in the oven for about 2 hours. The goal is fall-off-the-bone tender oxtail. Once done, strain the broth,get rid of all the bits and pieces and get down to reducing it to a savory sauce.
Then mix in the gnocchi, letting it soak up the flavors of fresh thyme, rosemary and that distinct oxtail taste. Throw in handfuls of basil and arugula and voila – a rustic dish with flavors unique to Mediterranean cuisine.
This dish is uniquely popular in many regions, and this recipe amps it up with an exotic blend of garlic-herb seasoning, chermoula spice, and fluffy homemade dumplings.
First, mix together the flour with the garlic-herb seasoning, dried thyme, chermoula spice, salt and pepper. Toss the oxtail pieces in this seasoned mix to coat them well. This unique combo of spices is what takes the stew’s flavor up a notch.
Next, heat up some canola oil and butter in a pan. Add the spiced-up oxtails, browning them until slightly golden. Then render the bacon and onions, grated garlic, diced green pepper and chopped leeks, cooking until the veggies get a little soft. This whole process takes about 20 minutes and will make your kitchen smell amazing.
Stir in the tomato paste then pour in enough beef stock to cover it all. Bring it to a boil then let it simmer for a good 1.5 hours. You’ll simmer it for around 2 hours total to really blend the flavors and make that oxtail tender.
While the stew simmers, you can start on the dumplings. Mix together the dry ingredients like flour, bran, baking powder, salt and sugar. Rub in the butter, then slowly knead in the milk to form the dough. Shape into 8-10 balls and add them to the stew, cooking over low heat for 10-15 minutes. And there you have it – a comforting, fragrant oxtail stew made unique with homemade dumplings. Enjoy!
20. Oxtail Potjie (South African Slow-cooked Stew)
This hearty South African stew is simmered in a 3-legged black cast iron pot over an open fire. It’s named after the pot it’s cooked in – the potjie (pronounced “poy-key”).
The beauty of this dish is in its simplicity but super deep, rich flavors. The classic ingredients can vary, but in this recipe we’re using oxtails (after all, that’s why you’re here). I know oxtails can be hard to find in some places – you’ll probably need to hit up your butcher for them!
Now, let’s get cooking this old-school classic.
First, you need to prepare your coals (or gas). Season the oxtails with salt and pepper and brown them nicely in a bit of butter in the pot base. Layer in some hearty veggies like onions, carrots and leeks. Pour in a liquid combo of beef stock and red wine and let it simmer away for at least 4 hours.
The end result?
Irresistibly tender meat, perfectly cooked veggies, and an amazing broth. The robust flavors blow an average stew out of the water! And it tastes even better the next day – perfect for effortless meals throughout the week.
While it takes time, this oxtail potjie captures the South African “potjiekos” tradition. It’s even better shared with friends – plenty of time for long catch ups while it cooks! This dish may make you rethink fast food and appreciate slow cooking.
21. Oxtail Terrine
This recipe from Michel Roux Jr’s book ‘Le Gavroche’ for an oxtail terrine is unlike any other. It’s like a chunky French country pâté blended with rich oxtail and just-crisp vegetables. It makes a great starter and lasts a whole week in the fridge – perfect for workday lunches, if you ask me!
Start by preheating the oven to 285F. Sear 1.3 lb (600g) oxtail pieces, nicely cut, in an ovenproof dish with some olive oil. Add half of the finely diced carrot, celery and onion to sweat off in the pan for a few minutes until you get that cozy, appetizing aroma.
Next toss in some smoked streaky bacon – cook for 2-3 more minutes, deglaze with 100ml red wine and let it bubble away. Then add the oxtail back in with a bay leaf. Pop it in the oven, covered, for 3 hours until the meat is fall-apart tender.
After cooling, shred the oxtail into stringy bits. Then add the sautéed veggies. Pack everything into tins. After 5-6 hours in the fridge, it sets up nicely and is ready to serve.
There’s a complexity to this recipe that’s hard to resist. Whipped horseradish sauce and double cream add a creamy element that plays off the rich oxtail. Drizzling the reduced cooking liquor on top finishes it beautifully.
This oxtail terrine takes you straight to the French countryside with its hearty, rustic flavors.
Yesterday I decided to try something new and make a Moroccan-inspired Oxtail, Apricot and Prune Tagine.
I have always wanted to try making a traditional Moroccan tagine, and I just happen to have the perfect ingredient on hand – oxtails! I love oxtails for their super rich flavor and crazy tender texture when you cook them right.
Making a tagine with oxtails is definitely unique, since tagines are usually made with lamb, beef or chicken. But trust me, the insane flavor oxtails bring is unmatched.
Like all good tagines, mine is a slow-cooked marvel worth every minute of waiting. It has a blend of sweet apricots, tangy prunes and almonds, plus the rich oxtail infused with a spice medley of turmeric, saffron, cinnamon, ginger, onions, garlic and pepper.
I don’t have a clay tagine pot, so I use a large, flat pan with a thick bottom and tight-fitting lid to keep all the delicious juices and flavors together in one layer.
Prepping doesn’t take very long.
Brown the oxtail and cook the onions until soft, then add everything else except the prunes, apricots and almonds. Let it simmer on low heat for about 3 hours. Then scatter in the prunes, apricots and almonds, and let it go for 1 more hour before it is ready to eat.
This Moroccan inspired oxtail tagine is a revelation – sweet, sour, savory and just a hint of spice. The long cook time might seem crazy at first, but it’s so worth it to let the flavors blend perfectly.
23. Oxtail Ravioli
This indulgent British recipe transforms oxtail into a culinary showstopper. What makes it really unique is the braised oxtail filling, seasoned and slow cooked to perfect tenderness, served over sautéed spinach and draped in a rich oxtail jus.
First, preheat your oven to 250°F. To start, you have to braise the oxtail. This takes time and patience to build amazing flavor. Caramelize carrot, onion, garlic and thyme in a large pan with a splash of oil. Once golden brown and tender, add the oxtail.
Season the oxtail and brown it to a crisp in another pan. Then add tomato purée and red wine to the oven pan. Stir in chicken stock, bring to a boil, and into the oven it goes. Cover and braise for 4-5 hours. This slow cooking is where the rich flavors really develop, making each bite packed with flavor.
Strain the braising liquid, reduce to a sauce consistency on the stove, skimming off fat. While it reduces, pick the tender meat off the bones and set aside.
Mix the oxtail with cooked diced celeriac and some oxtail jus, season perfectly, and form into balls. Chill overnight and save the rest of the sauce.
On serving day, make the fresh pasta by rolling dough thin and cutting discs to assemble the ravioli. Cook the ravioli and spinach at the same time. Then serve the ravioli over the spinach, drizzled with your oxtail jus. Now you’re ready to wow your guests with these incredible flavors! The combo of tender oxtail in homemade pasta is so unique.
Originating from Italy, Guazzetto (gwa-CHET-to) means “splashed with wine.” Traditionally this sauce can be used with different proteins, but since I’m an ardent oxtail lover, I focus this recipe solely on those tail bits.
Making Guazzetto is a breeze with a Dutch oven and some simple ingredients. First, rehydrate 1/2 oz of dried porcini mushrooms in 1 cup just-boiled water for 15 mins, then strain and reserve the mushroom water.
Next is my fave part – browning the oxtails. I season them with salt and pepper, then sear each side in olive oil over medium-high heat. Once done, set them aside and soften chopped onion and carrot in the pot over medium-low heat with a good pinch of salt for about 10 minutes.
Add the oxtails back in along with canned diced tomatoes, tomato paste (and a tsp of anchovy paste – gives thickness without fishiness), the rehydrated mushrooms, mushroom water, a sprig each of rosemary and thyme, 1 bay leaf, 1 whole clove and just enough stock to cover the oxtails. Cover and bake at 275F for about 3 hours.
And there you have it – a sophisticated, deeply flavored stew to serve over pasta, with bread or polenta!
I like to serve it with sautéed broccoli rabe for a complete, one-of-a-kind culinary experience. Enjoy!
24 Tasty Dishes to Cook With Oxtails
- Classic Braised Oxtails
- Smoked Oxtails
- Jamaican Oxtail Stew
- Braised Oxtail Burger
- Korean-style Oxtail Soup Kkori Gomtang
- Italian Oxtail Ragu
- Oxtail Pho Vietnamese Noodle Soup
- Oxtail Gyoza
- Chinese Oxtail Stew with Star Anise
- Hawaii’s Famous Oxtail Soup
- Wine Braised Oxtails
- Oxtail Consommé with Root Vegetables
- Southern Slow Cooker Smothered Oxtails
- Oxtail and Barley Soup
- Oxtail Birria Tacos
- Cuban-style Oxtail Stew Rabo Encendido
- Maafe – African Peanut Oxtail Stew
- Oxtail with Gnocchi
- Oxtail Goulash with Dumplings
- Oxtail Potjie South African Slow-cooked Stew
- Oxtail Terrine
- Moroccan Oxtail Tagine with Apricots and Almonds
- Oxtail Ravioli
- Italian Guazzetto Oxtail
- Select your favorite dish from my comprehensive list.
- Enjoy it with family and friends!
My name is Beth, Elizabeth Evelyn to be exact. A native Tennessean, I was born in the South.
I am the author behind Local Milk Blog.
Local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind.
It’s about nesting abroad & finding the exotic in the everyday.
Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.