Most Tender Oxtail EverMost Tender Oxtail Ever

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Most Tender Oxtail Ever | Slow-Cooked Perfection for Ultimate Comfort Food

Introduction

There’s nothing more satisfying than a hearty plate of slow-cooked oxtail that’s melt-in-your-mouth tender, packed with deep, savory flavors. This Most Tender Oxtail Ever recipe is simple to make, yet feels incredibly luxurious — ideal for a cozy family dinner or a special weekend meal.

Whether you’re an oxtail aficionado or new to cooking this delicious cut, this method guarantees succulent, flavorful results every time. Pair it with creamy mashed potatoes, buttery rice, or crusty bread to soak up every drop of that luscious sauce!

Why You’ll Love This Recipe

Fall-off-the-bone tender
Rich, deeply flavorful sauce
Simple ingredients, big flavor
Perfect for meal prep or entertaining
Freezer-friendly and reheats beautifully

Ingredients You’ll Need

  • 1 kg oxtail

  • 1 cup red onion, diced

  • 1 ½ tablespoons garlic, minced

  • 2 tablespoons tomato paste

  • 2 cups beef broth (or water with bouillon)

  • 2 tablespoons Worcestershire sauce

  • 1 teaspoon smoked paprika

  • 1 teaspoon dried thyme

  • 2 bay leaves

  • Salt and pepper, to taste

  • 2 tablespoons olive oil

  • Fresh parsley, chopped (for garnish)

Most Tender Oxtail Ever

Step-by-Step Instructions

1️⃣ Prep the Oxtail

Pat the oxtail pieces dry with paper towels. Season generously with salt and pepper on all sides.

2️⃣ Brown the Meat

In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Sear the oxtail pieces until browned on all sides (about 2-3 minutes per side). Remove and set aside.

3️⃣ Sauté Aromatics

In the same pot, reduce heat to medium. Add diced red onion and cook until softened (about 5 minutes). Stir in the minced garlic and cook for 1 minute until fragrant.

4️⃣ Build the Sauce

Add tomato paste, smoked paprika, and thyme. Stir well to coat the onions. Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.

5️⃣ Simmer Low & Slow

Return oxtail pieces to the pot. Add bay leaves. Bring to a gentle simmer, cover, and cook on low heat for 3 to 3½ hours — until oxtail is incredibly tender and the sauce is rich and thickened.

TIP: You can also use a slow cooker — cook on low for 8 hours.

6️⃣ Garnish & Serve

Discard bay leaves. Garnish with freshly chopped parsley. Serve hot with mashed potatoes, rice, or crusty bread. Enjoy!


Expert Tips & Variations

Degrease if needed — For a leaner sauce, skim off excess fat after cooking.
Add veggies — Carrots, celery, or bell peppers can be added for extra flavor.
Spicy version — Add a pinch of chili flakes or fresh chili for heat.
Wine boost — Swap ½ cup of broth for red wine for deeper flavor.


Serving Suggestions

Classic: With creamy mashed potatoes
Comforting: Over buttered egg noodles
Rustic: With crusty artisan bread
Caribbean-style: With steamed white rice and plantains


Storage & Reheating

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months.
Reheat: Gently reheat on the stovetop or microwave until hot.


Final Thoughts

If you’ve been searching for the best oxtail recipe, this is the one to try! It’s a guaranteed crowd-pleaser, packed with soul-satisfying flavors. Once you master this dish, it will become a staple in your home kitchen.

Ready to wow your family?
Cook up this Most Tender Oxtail Ever and let us know how it turned out!


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