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Ox Tail Recipe

This Ox Tail Recipe is a deliciously rich dish perfect for gathering friends and family around the table, showcasing bold flavors and tender meat that falls right off the bone.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds ox tail cut into pieces
  • 2 tablespoons vegetable oil
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 cup red wine
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • Salt to taste
  • Pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat (around 375°F) for 2 minutes until shimmering.
  2. Add ox tail pieces in a single layer and sear each side for 3 to 4 minutes until well browned. Transfer browned pieces to a plate.
  3. Add 1 large chopped onion, 3 minced garlic cloves, 2 sliced carrots, and 2 sliced celery stalks to the pot. Sauté for 5 minutes until the vegetables soften.
  4. Stir in 1 teaspoon dried thyme and 1 teaspoon smoked paprika, cooking for 1 minute until fragrant.
  5. Pour in 1 cup red wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 2 minutes.
  6. Stir in 4 cups beef broth and 2 tablespoons tomato paste until fully combined.
  7. Return the seared ox tail pieces to the pot, ensuring they are submerged in the liquid. Bring to a gentle simmer.
  8. Cover the pot and reduce heat to low. Simmer for 2 hours and 30 minutes, stirring occasionally, until the meat is tender and falls off the bone.
  9. Season with salt and pepper to taste, then remove from heat.
  10. Garnish with chopped fresh parsley and serve hot.

Notes

For even richer flavor, let the dish sit overnight in the refrigerator and reheat before serving.