Braised Beef Oxtail

Braised Beef Oxtail Recipe

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Marianne Sanders


THIS IS NOT MY RECIPE. It is by Chef Tony Teems. Found it on Facebook and I intend to try it this weekend. I think, however, I will make it using spare ribs instead of oxtail.


★★★★★ 1 vote

1 Hr
3 Hr
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1 Tbsp
olive oil
2 lb
oxtail cut into 2 in. sections
1 Tbsp
onion roughly chopped
2 Tbsp
minced garlic
1/2 c
red wine
1/2 c
worcestershire sauce
5 c
beef broth
1 tsp
coarse ground black pepper

How to Make Braised Beef Oxtail


  • 11. In a heavy-bottom saucepot, heat the olive oil. Dust the oxtail pieces with a pre-seasoned flour then browning on all sides of the pieces. Remove; set aside onto a paper towel to drain off excess oil.
  • 22. In a heavy bottom stock pot pre-heat beef broth, garlic, black pepper, onions, red wine and Worcestershire sauce bring to a rolling boil .
  • 33. Add the browned oxtails and turn down the flame to simmer and cover continue cooking tails 2 1/2 -3 hours occasionally stirring tails as not to stick, adding 2 more cups of hot water as needed when the liquid becomes low, continue cooking oxtails until tender. This method makes it's own gravy.
  • 44. Once the oxtail are tender, remove the pieces to a serving dish ladle the sauce over the top. Serve with rice or mashed potatoes even pasta

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About Braised Beef Oxtail

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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