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
Stove Top


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  • 1 Tbsp
    olive oil
  • 2 lb
    oxtail cut into 2 in. sections
  • 1 Tbsp
  • 1
    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


  1. 1. 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.
  2. 2. In a heavy bottom stock pot pre-heat beef broth, garlic, black pepper, onions, red wine and Worcestershire sauce bring to a rolling boil .
  3. 3. 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.
  4. 4. 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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