Best Tender Oxtail Recipe

Ingredients

• 2.5 kgoxtail
• 60 g (½ cup)plain flour
• 1 litre (4 cups)beef broth
• 2 tablespoonstomato purée
• 3 tablespoonsolive oil
• 3tomatoes
• 1red pepper
• 1onion
• 2carrots
• 3celery sticks
• 4 clovesgarlic
• 2bay leaves
• 1 teaspoonpaprika
• 1 teaspoondried thyme
• 1 teaspoondried rosemary
• to tastesalt and pepper

Instructions

1. 1

   Prepare vegetables

   Peel and wash the carrots, onion and celery, then chop them into small pieces. Remove the stem and seeds from the red pepper and dice it. Peel and mince the garlic, then set the prepared vegetables aside.

2. 2

   Season oxtail

   Pat the oxtail dry with paper towels. Leave the pieces whole or cut them into chunks, as you prefer. Season with salt and pepper, coat in the flour and shake off any excess.

3. 3

   Brown the meat

   Heat the olive oil in a large, heavy-based pot or Dutch oven over medium-high heat. Brown the oxtail well on all sides, working in batches so the pot is not crowded. Transfer the browned pieces to a plate.

4. 4

   Soften vegetables

   Add the onion, carrots, celery and garlic to the same pot. Cook until softened, about 5 minutes. Meanwhile, wash and chop the tomatoes into small pieces.

5. 5

   Combine ingredients

   Return the browned oxtail to the pot. Add the beef broth, paprika, bay leaves, thyme, rosemary, chopped tomatoes and tomato purée, then stir to combine. Preheat the oven to 180°C.

6. 6

   Braise slowly

   Bring the mixture to a simmer, then lower the heat. Cover the pot and transfer it to the oven to cook for 2–3 hours, until the meat is tender.

7. 7

   Check seasoning

   Taste the sauce and adjust the salt and pepper as needed. Remove the bay leaves.

8. 8

   Serve warm

   Serve the oxtail warm with the vegetables and sauce.

What is Spanish oxtail stew?

Oxtail stew is a slow-cooked dish built around pieces of tail that become tender as they braise in liquid. In Spain, rabo de toro is a well-known version associated with Andalusian cooking, though recipes and ingredients vary.

This version uses a flour coating, browned meat, tomatoes, broth and aromatic vegetables. The long, covered cook gives the flavours time to mingle and helps the meat soften.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1010 calories, 31g protein, 111g carbs, 63g fat.

The oxtail contributes much of the protein and fat, while the flour and vegetables supply carbohydrates; olive oil also adds fat. Serve a moderate portion with extra vegetables and a simple side such as greens to balance the plate.

Build flavour with the vegetables

Vegetable base: onion, carrots, celery, garlic, pepper and tomatoes bring sweetness and savoury depth to the braising liquid. Chop them fairly evenly so they soften at a similar rate.

Tomato purée: a small amount adds concentrated tomato flavour alongside the fresh tomatoes. Stir it into the pot with the broth and herbs so it disperses through the sauce.

Brown the oxtail well

Dry surface: patting the meat dry helps it brown rather than steam. Season it and coat it in flour, shaking away loose excess before it goes into the pot.

Batch cooking: leave room between the pieces and brown them on all sides. If the pot is overcrowded, cook in several batches; the browned pieces can wait on a plate while you finish.

Let the braise turn tender

Gentle cooking: once the broth and vegetables are simmering, cover the pot and cook it in the oven at 180°C for 2–3 hours. Keep the braise at a gentle simmer rather than letting it boil vigorously.

Doneness cue: the meat should be tender when tested, not merely cooked through. If it still feels firm, continue cooking and check it again.

Use the sauce as a guide

After cooking, taste the sauce and adjust the seasoning with salt and pepper. Remove the bay leaves before serving.

The recipe serves the meat with its vegetables and sauce. Spoon the sauce over the oxtail so each portion gets some of the braising liquid.

Plan a simple meal around it

A plain side such as boiled potatoes, rice or bread can make the most of the sauce without competing with its flavour. Add a green vegetable or salad for a fresher contrast.

The total cooking time is about 210 minutes, including the slow braise. Allow enough time for the meat to become tender, since the stated 2–3 hours is a range rather than a fixed finish time.

Recipe notes & tips

• Pat the oxtail dry before seasoning so it can brown properly.
• Brown the meat in batches rather than filling the pot all at once.
• Chop the vegetables before starting to make the cooking sequence easier.
• Keep the pot covered during the oven braise to retain moisture.
• Check tenderness towards the end of the cooking time and continue braising if needed.
• Taste the sauce before serving and adjust the seasoning after cooking.

Variations

• Use extra pepper: add another red pepper for a sweeter vegetable base.
• Change the herbs: use a different balance of thyme and rosemary to suit your taste.
• Add a side of potatoes: serve boiled potatoes alongside to soak up the sauce.
• Serve with rice: offer plain rice as a mild accompaniment to the braise.
• Make it ahead: cook the dish in advance and reheat it gently before serving.

Common mistakes to avoid

• Crowding the pot: the oxtail can steam instead of brown, so work in batches.
• Skipping the drying step: wet meat browns less readily, so pat it dry first.
• Leaving excess flour on: too much loose flour can make the sauce pasty, so shake off the excess.
• Cooking at a hard boil: vigorous bubbling can make the braise cook unevenly, so lower the heat after it simmers.
• Stopping too early: meat that is still firm needs more time, so continue cooking and test again.
• Forgetting the bay leaves: remove them before serving rather than leaving them in the finished dish.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a covered pan until hot throughout, adding a little broth if the sauce has thickened; avoid reheating more than once.

Frequently asked questions