Description
Savory Braised Oxtails with Herb-Infused Sauce is a deeply comforting, slow-cooked dish where rich, gelatinous oxtails become melt-in-your-mouth tender in a fragrant red wine and beef stock braise. Finished with a bright, fresh herb and lemon topping, this dish balances hearty depth with aromatic freshness, making it both rustic and refined.
Introduction
Oxtails are one of the most rewarding cuts to cook slowly. When braised gently, they release incredible flavor and natural richness that transforms a simple pot of ingredients into a luxurious, restaurant-quality meal. This recipe embraces classic braising techniques while adding a fresh herb-infused finish that lifts and enhances the final dish.
Perfect for special family dinners, cozy weekends, or impressive gatherings, these braised oxtails deliver bold flavor, tender texture, and an irresistible sauce that begs to be soaked up with bread, mashed potatoes, or rice.
Why You’ll Love This Recipe
The meat becomes incredibly tender and falls off the bone
The sauce is rich, silky, and deeply flavorful
Fresh herbs and lemon add balance and brightness
Ideal for make-ahead meals and special occasions
Comforting, elegant, and satisfying
Ingredients
For the Oxtails
3 to 4 pounds oxtails, trimmed
Salt and black pepper, to taste
2 tablespoons vegetable oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 cup red wine, such as Cabernet Sauvignon
4 cups beef stock, or enough to cover the oxtails
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried thyme or a few fresh sprigs
1 teaspoon dried rosemary or a few fresh sprigs
For the Herb-Infused Sauce
¼ cup fresh parsley, finely chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped
Zest of 1 lemon
Juice of 1 lemon
Salt and black pepper, to taste
Instructions
Prepare the Oxtails
Preheat the oven to 350°F (175°C). Season the oxtails generously with salt and black pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the oxtails on all sides, working in batches if necessary. Remove and set aside.
Sauté the Vegetables
In the same pot, add the onion, carrots, and celery. Cook for 5 to 7 minutes until softened and lightly golden. Add the garlic and cook for another minute until fragrant.
Deglaze the Pot
Pour in the red wine, scraping up all the browned bits from the bottom of the pot. Simmer for about 5 minutes until slightly reduced.
Braise the Oxtails
Return the oxtails to the pot. Stir in the tomato paste, beef stock, bay leaves, thyme, and rosemary. The liquid should mostly cover the oxtails. Bring to a gentle boil, cover with a lid, and transfer to the oven. Braise for 2½ to 3 hours until the meat is fork-tender and falling off the bone.
Prepare the Herb-Infused Sauce
While the oxtails cook, combine parsley, rosemary, thyme, oregano, lemon zest, and lemon juice in a small bowl. Season with salt and pepper and set aside.
Finish the Dish
Remove the pot from the oven and carefully transfer the oxtails to a serving platter. Skim excess fat from the surface of the braising liquid. Strain the sauce if desired, then simmer on the stovetop to reduce slightly until thickened.
Serve
Spoon the rich sauce over the oxtails and sprinkle generously with the herb-infused mixture. Serve hot.
Variations
Add mushrooms to the braise for extra earthiness
Use white wine for a lighter flavor profile
Include chili flakes for subtle heat
Serve over creamy polenta for a refined presentation
Tips for the Best Results
Brown the oxtails thoroughly for maximum flavor
Keep the braise at a gentle simmer, not a rapid boil
Fresh herbs elevate the final dish dramatically
Let the dish rest briefly before serving to deepen flavor
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor improves overnight. Freeze for up to 3 months and reheat gently on the stovetop.
Serving Suggestions
Mashed potatoes or buttered rice
Creamy polenta
Crusty bread for soaking up the sauce
Roasted root vegetables or sautéed greens
FAQs
Can I make this in advance
Yes, this dish is even better the next day
Can I use a slow cooker
Yes, after browning and deglazing, cook on low for 8 hours
Do I need to strain the sauce
Straining is optional but creates a smoother, more elegant finish
Conclusion
Savory Braised Oxtails with Herb-Infused Sauce is the ultimate slow-cooked comfort dish, offering rich depth, tender meat, and a bright herbal finish that brings everything together beautifully. Whether served for a special occasion or a cozy family meal, this recipe delivers unforgettable flavor and timeless satisfaction.