When it comes to comforting meals, there’s nothing quite like a slow-cooked oxtail dish. The rich flavor and tender texture of oxtail make it the perfect ingredient for a cozy night in or a special occasion. From classic stews to global-inspired twists, oxtail is a versatile meat that can be used in a wide variety of recipes.
In this article, we’ll explore 18 hearty oxtail recipes from around the world that are sure to warm your belly and your heart. Whether you’re in the mood for something spicy, savory, or simply satisfying, there’s an oxtail recipe here for everyone. So grab a fork, get cozy, and let’s dive into the delicious world of oxtails!
Braised Oxtail with Red Wine and Herbs
This slow-cooked oxtail dish is a classic example of comfort food at its finest. The rich flavors of the red wine, combined with the tender texture of the oxtail, make for a truly satisfying meal.
Ingredients:
– 2 lbs beef oxtail
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the oxtail on all sides, about 5 minutes per side. Remove from pot and set aside.
3. Add the diced onion to the pot and cook until caramelized, about 10 minutes.
4. Add the garlic, red wine, beef broth, thyme, and rosemary to the pot. Stir to combine.
5. Return the oxtail to the pot, cover, and transfer to the preheated oven.
6. Braise for 2-1/2 hours or until the meat is tender and falls apart easily.
Cooking Time: 2-1/2 hours
Jamaican Oxtail Stew with Butter Beans
This hearty stew is a classic Jamaican dish that combines the tender flavors of oxtail with the creamy texture of butter beans. A perfect comfort food for any occasion.
Ingredients:
– 2 pounds beef oxtail
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper (optional), chopped
– 1 cup butter beans
– 1 can (14 oz) diced tomatoes
– 1 cup beef broth
– 1 tablespoon curry powder
– Salt and black pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add oxtail and brown on all sides, about 5 minutes. Remove from pot.
3. Add onion, garlic, and Scotch bonnet pepper (if using). Cook until vegetables are tender, about 5 minutes.
4. Add butter beans, diced tomatoes, beef broth, curry powder, salt, and black pepper. Stir to combine.
5. Return oxtail to the pot and bring to a boil.
6. Reduce heat to low and simmer for 2-3 hours or until meat is tender.
7. Serve hot with rice, roti, or crusty bread.
Cooking Time: 2-3 hours
Korean Spicy Oxtail Soup (Kkori Gomtang)
This hearty and flavorful soup is a staple of Korean comfort food, perfect for warming up on a chilly day. With its rich beef broth and tender oxtail, it’s no wonder this dish is a crowd-pleaser.
Ingredients:
– 1 lb oxtail, cut into 2-inch pieces
– 4 cups beef broth
– 2 tablespoons Gochujang (Korean chili paste)
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 onion, thinly sliced
– 2 tablespoons soy sauce
– 1 teaspoon sugar
– 1/4 teaspoon black pepper
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, combine oxtail, beef broth, Gochujang, garlic, ginger, onion, soy sauce, sugar, and black pepper.
2. Bring the mixture to a boil, then reduce heat to low and simmer for 2 hours, or until the oxtail is tender.
3. Season with salt to taste.
4. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 2 hours
Slow-Cooked Oxtail Ragu with Pappardelle
A rich and comforting slow-cooked ragu made with tender oxtail, perfect for a cozy evening. This recipe is ideal for special occasions or a weeknight dinner that’s sure to impress.
Ingredients:
– 1 kg oxtail, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 12 oz pappardelle pasta
– Grated Parmesan cheese, for serving
Instructions:
1. Preheat slow cooker to low.
2. Brown oxtail in olive oil, then set aside.
3. Cook onion and garlic until softened.
4. Add red wine, beef broth, crushed tomatoes, thyme, salt, and pepper. Stir to combine.
5. Add browned oxtail and simmer for 8-10 hours or overnight.
6. Cook pappardelle according to package instructions.
7. Serve ragu over pasta and top with Parmesan cheese.
Cooking Time: 8-10 hours
Oxtail Pho with Star Anise and Ginger
Warm up with a rich and comforting bowl of Oxtail Pho infused with star anise and ginger. This traditional Vietnamese noodle soup is elevated by the slow-cooked oxtail, which falls-apart-tender and packed with flavor.
Ingredients:
– 2 lbs beef oxtail
– 4 cups beef broth
– 1 onion, sliced
– 3 cloves garlic, minced
– 2 inches fresh ginger, sliced
– 2 star anise pods
– 1 tablespoon fish sauce (optional)
– 1 teaspoon sugar
– 8 oz rice noodles
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot or Dutch oven, combine oxtail, onion, garlic, ginger, and star anise. Pour in beef broth and bring to a boil.
2. Reduce heat to low and simmer, covered, for 2 hours or overnight.
3. Strain the soup through a fine-mesh sieve into a clean pot. Discard solids.
4. Cook rice noodles according to package instructions.
5. Assemble pho bowls by placing noodles in the bottom, followed by sliced oxtail, and finally ladling hot broth over the top. Garnish with cilantro leaves.
Cooking Time: 2 hours
Southern-Style Smothered Oxtails with Gravy
A hearty, comforting dish that’s perfect for a cold winter night, Southern-style smothered oxtails are slow-cooked to tender perfection in a rich and flavorful gravy.
Ingredients:
– 4 pounds beef oxtails
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups beef broth
– 1 cup red wine (optional)
– 2 tablespoons tomato paste
– 2 tablespoons butter
Instructions:
1. Preheat oven to 300°F.
2. Season oxtails with flour, paprika, cayenne pepper, salt, and black pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Brown oxtails on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add onion and garlic to pot; cook until softened, about 5 minutes.
5. Add beef broth, red wine (if using), and tomato paste to pot. Stir to combine.
6. Return oxtails to pot and cover with a lid.
7. Transfer pot to preheated oven and braise for 2 1/2 hours, or until oxtails are tender.
8. Remove from oven and stir in butter until melted. Serve hot.
Cooking Time: 2 1/2 hours
Oxtail and Barley Soup with Root Vegetables
This comforting soup is perfect for a chilly day, featuring tender oxtail, nutty barley, and a medley of root vegetables. The slow-cooked broth is rich and flavorful, making it a satisfying meal or snack.
Ingredients:
– 2 pounds beef oxtail
– 1 cup pearl barley
– 4 cups beef broth
– 2 medium carrots, peeled and chopped
– 2 medium parsnips, peeled and chopped
– 2 medium turnips, peeled and chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season oxtail with salt and pepper. Brown in a large Dutch oven over medium-high heat.
3. Add broth, barley, carrots, parsnips, turnips, garlic, and thyme. Bring to a boil, then cover and transfer to the preheated oven.
4. Braise for 2 1/2 hours or until oxtail is tender.
5. Season with salt and pepper to taste. Serve hot.
Cooking Time: 2 1/2 hours
Portuguese Oxtail Stew with Tomatoes and Olives
Portuguese Oxtail Stew with Tomatoes and Olives: A hearty and flavorful stew that’s perfect for a cold winter’s night.
Ingredients:
– 2 pounds oxtail, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup pitted green olives, sliced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown oxtail in batches, then set aside.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add beef broth, diced tomatoes, smoked paprika, salt, and pepper. Stir to combine.
4. Return browned oxtail to the pot; cover and bring to a simmer.
5. Reduce heat to low and cook for 2 1/2 hours or until meat is tender.
6. Stir in olives and cook an additional 15 minutes.
7. Serve hot, garnished with parsley if desired.
Cooking Time: 2 1/2 hours
Oxtail Dumplings in Rich Beef Broth
Warm up with a hearty and comforting dish that’s perfect for a chilly evening. This recipe combines the tender oxtail with fluffy dumplings, all swimming in a rich beef broth.
Ingredients:
– 2 lbs oxtail
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, chopped
– 1 cup all-purpose flour
– 2 tsp baking powder
– 1/4 tsp salt
– 1/4 cup butter, melted
– 1/2 cup beef broth
– 2 cups water
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large pot or Dutch oven, brown the oxtail in a little oil over medium-high heat.
3. Add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are tender.
4. Add the flour, baking powder, and salt. Stir to combine.
5. Gradually add the beef broth and water, whisking continuously.
6. Bring the mixture to a boil, then reduce heat and simmer for 1 hour.
7. Meanwhile, prepare the dumpling mixture by combining the melted butter, all-purpose flour, and enough cold water to form a dough.
8. Drop the dumplings into the pot and cook for an additional 10-15 minutes.
Cooking Time: 1 hour 15 minutes
Barbecue-Glazed Oxtail Sliders with Pickles
Elevate your slider game with tender oxtail, a tangy barbecue glaze, and crunchy pickles. These bite-sized sandwiches are perfect for a backyard BBQ or a casual gathering.
Ingredients:
– 1 pound oxtail, cut into small pieces
– 1/4 cup barbecue glaze (homemade or store-bought)
– 4 hamburger buns
– 2 tablespoons butter, softened
– 1 cup pickle slices
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, heat the barbecue glaze over medium-high heat.
3. Add the oxtail pieces and cook until browned, about 5 minutes per side.
4. Transfer the oxtail to a baking dish and top with butter.
5. Bake for 20-25 minutes or until the meat is tender and falling apart.
6. Split the hamburger buns in half and toast lightly.
7. Assemble the sliders by placing the oxtail on the bun, topping with pickle slices, and serving immediately.
Cooking Time: 45-50 minutes
Oxtail Tacos with Chipotle Lime Crema
Get ready to fall in love with the rich flavors of slow-cooked oxtail, wrapped in a crispy taco shell and topped with a zesty chipotle lime crema. This recipe is perfect for a special occasion or a cozy night in.
Ingredients:
– 2 pounds beef oxtail
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Chipotle Lime Crema (see below)
– Optional toppings: diced onions, cilantro, sour cream
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, combine oxtail, lime juice, garlic, cumin, smoked paprika, salt, and pepper.
3. Cover and braise for 2-1/2 hours or until meat is tender.
4. Shred oxtail with two forks and season with salt and pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos with shredded oxtail, Chipotle Lime Crema, and desired toppings.
Chipotle Lime Crema:
– 1 cup sour cream
– 2 tablespoons lime juice
– 1 tablespoon chipotle peppers in adobo sauce
– Salt and pepper, to taste
Combine all ingredients and mix until smooth. Refrigerate for at least 30 minutes before serving.
Oxtail Shepherd’s Pie with Mashed Potatoes
This classic comfort food dish gets a rich twist with the addition of slow-cooked oxtail, perfect for a chilly evening or special occasion.
Ingredients:
– 1 pound beef oxtail, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 2 teaspoons tomato paste
– 2 bay leaves
– Salt and pepper to taste
– 4-5 medium-sized potatoes, peeled and chopped
– 1/4 cup milk or heavy cream
– Butter, for mashing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Brown oxtail pieces in olive oil; set aside.
3. Cook onion and garlic until softened, then add red wine, beef broth, tomato paste, and bay leaves. Simmer for 10 minutes.
4. Add browned oxtail back into the pot and season with salt and pepper. Simmer for 2-3 hours or overnight.
5. Boil chopped potatoes in salted water until tender; drain and mash with milk or heavy cream and butter.
6. Transfer oxtail mixture to a baking dish, topping with mashed potatoes.
7. Bake for an additional 20-25 minutes or until golden brown.
Cooking Time: Approximately 3 hours (including slow-cooking time)
Ethiopian Oxtail Wat with Berbere Spice
Wat (stew) is a staple of Ethiopian cuisine, and this recipe combines the rich flavors of oxtail with the bold spices of Berbere. This hearty dish is perfect for special occasions or cold winter nights.
Ingredients:
– 2 pounds oxtail, cut into 1-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 tablespoons Berbere spice mix
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon paprika
– Salt and black pepper, to taste
– 2 cups beef broth
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat. Add the oxtail and cook until browned on all sides, about 5 minutes.
2. Remove the oxtail from the pot and set aside. Reduce heat to medium. Add the onions and garlic; cook until softened, about 3 minutes.
3. Stir in Berbere spice mix, cumin, turmeric, paprika, salt, and black pepper. Cook for 1 minute.
4. Add the beef broth and bring to a simmer. Return the oxtail to the pot and cover.
5. Simmer for 2-1/2 to 3 hours or until the meat is tender and falling apart.
Cooking Time: 2-1/2 to 3 hours
Oxtail Risotto with Parmesan and Thyme
Oxtail Risotto with Parmesan and Thyme: A hearty and comforting dish that combines tender oxtail with creamy risotto and the perfect blend of savory flavors.
Ingredients:
– 1 lb oxtail, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups beef broth, warmed
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– 1/4 cup grated Parmesan cheese
– 2 sprigs fresh thyme
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat. Brown oxtail, then transfer to a plate.
2. Add onion and garlic to the skillet; cook until softened. Add Arborio rice; cook 1-2 minutes.
3. Add wine (if using); cook until absorbed. Then add broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
4. After 20-25 minutes of cooking risotto, stir in butter and Parmesan cheese.
5. Add browned oxtail back to the skillet; season with salt, pepper, and thyme.
6. Simmer for an additional 10-15 minutes or until the oxtail is tender.
Cooking Time: Approximately 35-40 minutes
Oxtail Goulash with Paprika and Sour Cream
Rich and comforting, this Hungarian-inspired goulash is a perfect cold-weather treat. Oxtail’s tender slow-cooked texture pairs beautifully with the tanginess of sour cream and smokiness of paprika.
Ingredients:
– 2 lbs oxtail
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 teaspoons paprika
– 1 teaspoon caraway seeds
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tablespoon tomato paste
– Salt and pepper to taste
– 8 ounces sour cream
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat oil in a large Dutch oven over medium-high heat. Brown oxtail on all sides, then remove from pot.
3. Add onion and garlic; cook until softened.
4. Stir in paprika, caraway seeds, diced tomatoes, beef broth, and tomato paste. Bring to a boil, then cover and transfer to the preheated oven.
5. Cook for 2 hours or until oxtail is tender. Season with salt and pepper.
6. Stir in sour cream before serving. Garnish with chopped parsley, if desired.
Cooking Time: 2 hours
Oxtail Empanadas with Chimichurri Sauce
Get ready for a flavorful twist on traditional empanadas! These Oxtail Empanadas are filled with tender, slow-cooked oxtail and served with a tangy, herby Chimichurri Sauce.
Ingredients:
For the empanadas:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup warm water
– 1 tablespoon vegetable oil
– Filling ingredients (see below)
For the chimichurri sauce:
– 1 cup fresh parsley, chopped
– 1 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
Filling:
– 1 pound slow-cooked oxtail, shredded
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour and salt. Gradually add warm water and mix until dough forms.
3. Divide dough into 4-6 portions, depending on desired empanada size.
4. Roll out each portion into a thin circle.
5. Place 1-2 tablespoons of oxtail filling in the center of each circle.
6. Fold dough over filling to form a triangle or square shape; press edges together.
7. Brush tops with egg wash and bake for 15-20 minutes, or until golden brown.
8. Meanwhile, combine chimichurri sauce ingredients in a bowl.
9. Serve empanadas warm with chimichurri sauce.
Cooking Time: 30-40 minutes
Oxtail Ramen with Soft-Boiled Eggs
This rich and comforting bowl combines slow-cooked oxtail, tender noodles, and soft-boiled eggs for a satisfying meal.
Ingredients:
– 1 pound oxtail
– 4 cups beef broth
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 1 onion, sliced
– 2 cloves garlic, minced
– 8 ounces ramen noodles
– 2 soft-boiled eggs
– Green onions and sesame seeds for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, brown the oxtail in oil over medium-high heat.
3. Add beef broth, soy sauce, sake, onion, and garlic. Bring to a boil, then cover and transfer to the preheated oven. Braise for 2 1/2 hours, or until tender.
4. Cook ramen noodles according to package instructions. Drain and set aside.
5. Meanwhile, cook soft-boiled eggs by submerging them in boiling water for 6-7 minutes. Shock in ice water, then peel.
6. To assemble the bowls, place cooked noodles in a bowl, then add braised oxtail, and top with soft-boiled eggs. Garnish with green onions and sesame seeds.
Cooking Time: 3 hours (including oxtail braising time)
Oxtail Bourguignon with Mushrooms and Bacon
This classic French-inspired dish is a slow-cooked masterpiece that’s sure to become a family favorite. Tender oxtail, earthy mushrooms, and crispy bacon come together in a rich and flavorful stew that’s perfect for a special occasion or a cozy night in.
Ingredients:
– 2 pounds beef oxtail, cut into 2-inch pieces
– 1 tablespoon olive oil
– 6 slices of bacon, diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 8 oz mushrooms (such as cremini or shiitake), sliced
– 1 cup red wine
– 2 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the oxtail pieces, then remove from pot.
3. Cook bacon until crispy, then remove from pot. Add onion and garlic; cook until softened.
4. Add mushrooms; cook until they release their moisture and start to brown.
5. Add red wine, beef broth, thyme, salt, and pepper. Stir to combine.
6. Return oxtail to the pot; cover and transfer to the oven.
7. Cook for 2-3 hours or until tender.
Cooking Time: 2-3 hours
Summary
Get ready to cozy up with these 18 hearty oxtail recipes that will warm your belly and soul. From classic braises to international twists, these comforting dishes showcase the rich flavor and tender texture of oxtail. Try slow-cooked ragù with pappardelle, spicy Korean soup, or Jamaican stew with butter beans. Or, opt for Southern-style smothered oxtails, Portuguese stews, or empanadas. Whether you’re in the mood for a warm hug in a bowl or a flavorful taco, these recipes will satisfy your cravings and leave you feeling full and content.
