Oxtail is a cut of beef that comes from the tail of a cow. It’s a bony and fatty cut of meat that is often slow-cooked to tenderize it and extract the rich, flavorful collagen from the bones. The result is a rich, hearty dish that is popular in many cultures, particularly in Caribbean and West African cuisine.


Recipe by caion


Prep time




Cooking time



Oxtail is often braised, stewed, or simmered in flavorful liquids like stock or red wine to make a flavorful, comforting meal.


  • 2 lbs oxtail, cut into pieces

  • 2 tablespoons vegetable oil

  • 1 large onion, chopped

  • 4 cloves garlic, minced

  • 2 carrots, chopped

  • 2 stalks celery, chopped

  • 2 tablespoons tomato paste

  • 1 cup red wine

  • 4 cups beef broth

  • 1 bay leaf

  • Salt and pepper, to taste

  • 2 tablespoons cornstarch

  • 2 tablespoons cold water


  • Heat oil in a large dutch oven or heavy bottomed pot over medium heat.
  • Season oxtail with salt and pepper and brown on all sides, in batches if necessary, for about 5 minutes. Remove from the pot and set aside.
  • Add onion, garlic, carrots and celery to the same pot and sauté until softened, about 5 minutes.
  • Stir in the tomato paste and cook for another minute.
  • Add the red wine to the pot and scrape the bottom to remove any browned bits.
  • Return the oxtail to the pot, add the beef broth and bay leaf.
  • Bring to a boil, then reduce heat to low and cover with a lid.
  • Cook for 2-3 hours, or until the meat is very tender.
  • In a small bowl, mix the cornstarch and cold water together.
  • Stir into the pot.
  • Raise the heat to high and bring the sauce to a boil.
  • Cook until the sauce has thickened, about 2-3 minutes.
  • Serve over mashed potatoes, rice or crusty bread. Enjoy!

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