southern oxtail recipe
The Best southern oxtail recipe
I love this recipe because it’s a true crowd-pleaser, whether you’re feeding a dozen for Thanksgiving or just making a quick midweek meal. The oxtail itself is packed with collagen and gelatin, which helps keep you full for hours without the heaviness of fried or greasy dishes. Plus, the longer it cooks, the more the meat breaks down into a silky texture, making it easier to eat and even more satisfying. My husband swears by it for when he’s feeling under the weather—it’s the kind of meal that makes you want to stay in bed and eat, but in a good way. And honestly? It’s one of those recipes that feels like a labor of love, even if it’s not. The slow cooking process is meditative, and the end result is worth every bit of patience. It’s the kind of dish that makes you feel like you’ve done something good for your family, even if it’s just a simple bowl of stew on the table.
Classic Southern Oxtail Stew
A hearty, slow-cooked stew featuring tender oxtail in a rich tomato-based sauce, perfect for a comforting family meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs oxtail (trimmed of fat and connective tissue)
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 bell pepper, diced
- 1 lb potatoes, cubed
- 2 carrots, sliced
- 1 cup beef broth
- 1 cup red wine (optional)
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup whole milk
- 1 tbsp unsalted butter
- Salt and black pepper to taste
👨🍳Directions
-
1
Trim excess fat and connective tissue from the oxtail. Pat dry and season lightly with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the oxtail in batches, then set aside. -
2
In the same pot, sauté onions, garlic, and bell pepper until softened. Stir in tomato paste, thyme, rosemary, bay leaf, and cubed potatoes. Cook for 5 minutes. -
3
Return oxtail to the pot. Pour in beef broth and red wine (if using). Bring to a simmer, then reduce heat to low. Cover and cook for 1 hour. -
4
After 1 hour, add sliced carrots and cook for another 30 minutes until oxtail is fork-tender and sauce thickens. -
5
Remove bay leaf. For gravy, whisk flour into beef broth in a separate bowl. Slowly pour this mixture into the stew while stirring. Add milk and butter, simmering until gravy thickens.
🔧Equipment
- Large Dutch oven
- Pot holder
- Wooden spoon
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Southern Oxtail Stew Works
❓ Frequently Asked Questions About Southern Oxtail Stew
How do I know when the oxtail is fully cooked?
Yes, oxtail is tender when it falls apart easily with a fork, yet still retains a slight bite. The internal temperature should reach 170°F to 180°F for safe consumption. If you’re braising, check that the meat pulls away from the bone and the broth has reduced slightly into a rich sauce.
Can I use chicken or pork oxtail instead?
While oxtail is traditional, you can substitute pork oxtail in a pinch—just adjust the cooking time to 2–2.5 hours to ensure tenderness. Chicken oxtail is less common but works if you’re braising for a lighter flavor. Avoid beef oxtail unless it’s specifically labeled for braising.
What if the broth turns cloudy or smells off?
A cloudy broth is normal as collagen breaks down, but if it smells sour, rancid, or develops an off odor, discard it. Strain the broth through a fine-mesh sieve before using to remove excess fat or debris, then reheat gently. Never taste the broth before serving—it’s better to discard it than risk food safety.
How should I store leftovers to keep them fresh?
Cool the braised oxtail quickly in an ice bath, then transfer to an airtight container. Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently in a pot with a splash of broth to restore moisture—avoid microwaving directly to prevent drying.
Can I make this dish ahead of time?
Yes! Prep the braising ingredients the day before and refrigerate. Braise the oxtail in the morning, then let it rest covered at room temperature for 30 minutes before serving to help flavors meld. This works best for slow-cooked dishes where time is on your side.
