How to Make Oxtails - Conventional Oven Method


Oxtails are literally the tails of cattle and are commonly used in soups and stews. You can also produce a tender and flavorful main dish by braising the oxtails and cooking them in liquid for several hours.

Things You'll Need

  • Sharp knife
  • Dutch oven
  • Sauce pan
  • 1 tbsp. olive oil
  • 3 lbs. oxtails
  • 2 cups beef broth
  • 1/4 cup apple cider vinegar
  • Medium onion chopped
  • 5 garlic cloves chopped
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. Llquid smoke
  • 1 tsp. oregano
  • 1 tsp. basil
  • Salt and pepper
  • 8 oz. tomato sauce
  • 1 tbsp. flour
  • 1 cup milk
  • Trim the excess fat from the oxtails using a sharp knife. Set them aside and create a marinade by combining the beef broth, onions, apple cider vinegar, Worcestershire sauce, liquid smoke, garlic, salt, pepper, oregano, and basil in a plastic sealable bag. Place the oxtails in the marinade and refrigerate them for a minimum of 4 hours.

  • Preheat your oven to 350 F. Place your dutch oven on the stove, coat the bottom with olive oil, and heat to medium. Remove the oxtails from the marinade, reserve the marinade and place the oxtails in the pan. Sear the oxtails for 5 to 7 minutes being sure to brown them on all sides. Remove them from the pan and scrape the sides and bottom to loosen the meat drippings. Add the marinade and the the tomato sauce to the meat drippings, mix well, then add the oxtails back in.

  • Cover the dutch oven tightly with a lid or aluminum foil and place it in the oven. Bake for 2 to 3 hours. Transfer the oxtails to a plate and pour the remaining liquid into a sauce pan. Add 1 tbsp. flour and 1 cup milk. Stir the mixture over medium heat until it thickens into a gravy. Serve the oxtails and gravy with potatoes or rice.

Tips & Warnings

  • You can replace the apple cider vinegar with red wine. You can also make an easy and quick marinade with 2 cups beef broth and one package onion soup mix.
  • You don't want to marinate your oxtails too long because the meat will become mushy. You also don't want your oxtails to dry out The oxtails are done when the meat easily falls off of the bone.

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